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Creamy Spinach & Garlic Stuffed Mushrooms

Prep Time:

30 minutes

Bake Time:

15 minutes

Total Time:

1 hour


18 mushrooms




  • 18 portobello stuffing mushrooms

  • 8 ounces cream cheese, softened

  • 2 large eggs

  • 2 tablespoons olive oil + 1 additional tablespoon

  • 2 cups shredded parmesan cheese

  • 3 cloves of garlic, minced

  • 4 cups fresh spinach, chopped

  • ½ teaspoon salt

  • ½ teaspoon pepper

  • ½ teaspoon onion powder

  • 1 cup panko breadcrumbs

  • 2 tablespoons unsalted butter, melted

Tools Needed

Mixing Bowl

Baking Tray

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  1. Preheat oven to 350℉. Line a baking tray with aluminum foil and lightly grease.

  2. Add 1 tablespoon of oil to a small pan and warm over medium heat. Add garlic and sautée until fragrant, about 1 minute. Set aside.

  3. Microwave cream cheese, in a large bowl, until soft and melted. Add eggs, remaining oil, cheese, and garlic. Mix until well combined. 

  4. Stir in spinach, salt, pepper, and onion powder. Set aside.

  5. In a small bowl, melt butter in the microwave. Add breadcrumbs and mix until the breadcrumbs are completely coated. Set aside.

  6. Fill each mushroom cap with the spinach mixture, using a small spoon, and top with breadcrumb mixture. Place on prepared baking tray, filling side upwards.

  7. Bake the mushrooms for 15-20 minutes, or until the breadcrumbs are golden brown. 

  8. Allow to cool on the tray for 10 minutes, then enjoy while warm.

Recipe Tags

Appetizer, Side Dish

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