Creamy Spinach Stuffed Mushrooms Recipe: A Delectable Vegetarian Appetiser
FastGas Blog
Recipe Overview
Creamy spinach stuffed mushrooms are a versatile dish you can enjoy as an appetiser, side dish, or light lunch. These tasty morsels combine earthy mushrooms with a rich, cheesy spinach filling.
To make this recipe, you’ll need:
- Medium-sized mushrooms
- Spinach
- Cream cheese
- Garlic
- Butter
- Parmesan cheese
The process involves removing the mushroom stems, chopping them finely, and mixing them with the other ingredients to create a creamy filling. You’ll then stuff this mixture back into the mushroom caps.
For an extra smooth and airy texture, consider using FastGas whipped cream chargers to whip your cream cheese filling. This can give your stuffed mushrooms a professional touch.
Baking time is typically around 20 minutes at 200°C. The mushrooms should be soft and the filling golden and bubbly when done.
These stuffed mushrooms are best served warm. They make an impressive starter for dinner parties or a satisfying snack for casual gatherings.
Ingredients List
The key to delicious spinach stuffed mushrooms lies in selecting quality ingredients and balancing flavours. Here’s what you’ll need to create this tasty appetiser or light meal.
Main Ingredients
For the base of your stuffed mushrooms, you’ll need:
- 24 medium-sized mushrooms (white button or cremini)
- 300g baby spinach, chopped
- 200g cream cheese, softened
- 100g grated Parmesan cheese
- 2 cloves garlic, minced
- 60g breadcrumbs
- 2 tablespoons olive oil
- Salt and black pepper to taste
Mix these ingredients to create a creamy, flavourful filling. For an extra smooth texture, consider using a whipped cream charger to aerate the cream cheese mixture.
Mushroom Selection
Choose your mushrooms wisely:
- White button mushrooms: mild flavour, ideal for beginners
- Cremini mushrooms: earthier taste, firmer texture
- Portobello mushrooms: larger size, perfect for a main course
Look for fresh mushrooms with tight caps and no signs of bruising. Clean them gently with a damp cloth rather than washing to prevent waterlogging.
Additional Flavours
Enhance your stuffed mushrooms with these optional add-ins:
- Diced onion for sweetness and crunch
- Crispy bacon bits for a smoky touch
- Red pepper flakes for a spicy kick
- Fresh herbs like thyme or parsley
Experiment with different cheese combinations. Try goat cheese for tanginess or a mix of mozzarella and Parmesan for extra gooeyness.
Special Dietary Options
Adapt the recipe to suit various dietary needs:
For gluten-free: Use gluten-free breadcrumbs or crushed nuts.
For dairy-free: Swap cream cheese for dairy-free alternatives like cashew cream or tofu-based spreads. Nutritional yeast can replace Parmesan cheese.
For vegan: Use dairy-free cheese and add nutritional yeast for a cheesy flavour. Boost umami with sun-dried tomatoes or miso paste.
For low-carb: Skip breadcrumbs and use almond flour or crushed pork rinds instead.
Preparation Method
Making creamy spinach stuffed mushrooms involves three main steps. You’ll prepare a rich filling, ready the mushrooms, and assemble everything for baking.
Stuffing Preparation
Start by wilting spinach in a pan. Drain and chop it finely. In a bowl, mix cream cheese, ricotta, and grated Parmesan. Add the spinach, minced garlic, and diced onion. Season with salt and black pepper to taste.
For an extra smooth texture, use a FastGas whipped cream charger to whip the mixture. This creates a light, airy filling that’s easy to pipe into the mushrooms.
Stir in some breadcrumbs to help bind the mixture. Set the stuffing aside while you prepare the mushrooms.
Mushroom Preparation
Choose medium-sized white button or cremini mushrooms for this recipe. Wipe them clean with a damp cloth. Don’t wash them, as they’ll absorb water.
Carefully remove the stems by twisting them out. Chop the stems finely and add them to the stuffing mix for extra flavour.
Brush the mushroom caps with olive oil. This helps prevent them from drying out during baking.
Final Assembly
Preheat your oven to 180°C. Arrange the mushroom caps on a baking tray, gill side up.
Spoon or pipe the creamy spinach mixture into each mushroom cap. Don’t overfill them, as the mixture may bubble over during baking.
Sprinkle some extra Parmesan and breadcrumbs on top for a crispy, golden crust.
Bake for 20-25 minutes until the mushrooms are tender and the filling is hot and bubbly. The tops should be lightly browned.
Let them cool for a few minutes before serving. These stuffed mushrooms are best enjoyed warm.
Baking Instructions
Proper baking is crucial for perfectly cooked stuffed mushrooms with a creamy, flavourful filling. The cooking method you choose can affect the texture and taste of your dish.
Oven Baking
Preheat your oven to 190°C. Place the stuffed mushrooms on a baking tray lined with parchment paper. Space them evenly to allow hot air to circulate. Bake for 20-25 minutes until the mushrooms are tender and the filling is hot and bubbly.
For extra crispiness, sprinkle some extra Parmesan cheese and breadcrumbs on top before baking. This creates a golden, crunchy crust.
To check if they’re done, gently press the mushroom caps. They should be soft but still hold their shape. The filling should be hot throughout.
Alternative Cooking Methods
While oven baking is the most common method, you have other options. An air fryer can produce crispy stuffed mushrooms in less time. Preheat your air fryer to 180°C and cook for 10-12 minutes.
For a quick snack, you can microwave the mushrooms. Place them on a microwave-safe plate and cook on high for 2-3 minutes. Check and add more time if needed.
Grilling is another tasty option. Wrap the stuffed mushrooms in foil and grill for 10-15 minutes over medium heat. This method adds a subtle smoky flavour.
Serving Suggestions
These creamy spinach stuffed mushrooms make a delightful appetiser or side dish. You can serve them warm or at room temperature.
For a light lunch, pair them with a fresh green salad and crusty bread. The bread is perfect for soaking up any extra filling.
To elevate your presentation, consider using a piping bag to fill the mushrooms. For an extra-creamy texture, try using FastGas whipped cream chargers to create a light, airy filling.
Garnish your mushrooms with a sprinkle of grated Parmesan cheese or chopped fresh herbs. This adds a pop of colour and flavour.
If serving as a starter, arrange 2-3 mushrooms per person on small plates. For a more substantial portion, serve 4-5 as a main course.
These stuffed mushrooms also work well as part of a buffet spread. Place them on a large platter surrounded by other finger foods for easy sharing.
Remember to provide small forks or toothpicks for easy eating. This helps guests enjoy the mushrooms without mess.
For a vegetarian meal, serve alongside roasted vegetables or a grain-based salad. This creates a balanced and satisfying plate.
Frequently Asked Questions
Making creamy spinach stuffed mushrooms is simple and delicious. Here are answers to common questions about ingredients, techniques, and variations.
What ingredients are required for making creamy spinach stuffed mushrooms?
You’ll need mushrooms, spinach, garlic, butter, cream cheese, salt, and pepper. Optional ingredients include onion, soy sauce, and chilli flakes. Choose white button or portobello mushrooms based on your preference. Fresh spinach works best, but frozen can be used in a pinch.
How can I create a creamy texture in spinach stuffed mushrooms without using cream cheese?
To get a creamy texture without cream cheese, try using FastGas whipped cream chargers. They’ll give your filling a light, airy consistency. You can also use Greek yoghurt, ricotta, or cashew cream as alternatives. Blending cooked spinach with these options will create a smooth, creamy filling.
What are the steps to stuff mushrooms with spinach and Parmesan cheese?
First, clean and remove the stems from your mushrooms. Chop the stems finely. Sauté garlic and stems in butter. Add spinach and cook until wilted. Mix in Parmesan cheese and seasonings. Spoon the mixture into the mushroom caps. Bake at 190°C for 15-20 minutes until the mushrooms are tender.
Can bacon be included in a creamy spinach stuffed mushrooms recipe, and how?
Yes, bacon adds a lovely smoky flavour. Cook diced bacon until crispy. Mix it into your spinach filling before stuffing the mushrooms. You can also sprinkle crumbled bacon on top before baking for extra crunch.
What is the method for preparing spinach stuffed portobello mushrooms?
Clean portobello mushrooms and remove the gills. Brush with olive oil and season. Prepare the spinach filling as usual. Stuff the portobellos generously. Bake at 190°C for 20-25 minutes. Top with extra cheese in the last few minutes if desired.
How to incorporate mozzarella cheese into spinach stuffed mushrooms for the best flavour?
Mix shredded mozzarella into your spinach filling for a gooey texture. Alternatively, top each stuffed mushroom with a slice of mozzarella before baking. The cheese will melt and create a golden, bubbly crust. For extra flavour, use smoked mozzarella.
