These creamy, cheesy stuffed mushrooms are inspired by the famous steakhouse appetizer—perfectly rich, buttery, and bite-sized.

16–20 large white mushrooms, stems removed and cleaned

2 tablespoons butter

2 cloves garlic, minced

1 cup fresh spinach, finely chopped

4 ounces cream cheese, softened

1/4 cup sour cream

1/4 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

1/4 teaspoon salt

1/4 teaspoon black pepper

Optional: breadcrumbs and extra Parmesan for topping

Optional garnish: chopped parsley or a squeeze of lemon

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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Melt butter in a skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.

Add chopped spinach and cook until wilted, about 1–2 minutes. Remove from heat.

In a mixing bowl, combine cream cheese, sour cream, Parmesan, mozzarella, salt, and pepper. Fold in the sautéed spinach mixture.

Spoon the filling into each mushroom cap, mounding slightly.

Optional: Sprinkle breadcrumbs and a little extra Parmesan on top for a golden crust.

Bake for 18–22 minutes, or until mushrooms are tender and tops are golden and bubbly.

Let cool slightly before serving. Garnish with parsley or a squeeze of lemon if desired.

You can prep these ahead and refrigerate before baking.

Swap in frozen spinach (thawed and drained) if needed.

Add a pinch of crushed red pepper for a spicy twist.