Stuffed Mushrooms with Spinach


Stuffed Mushrooms are a great appetizer.  This recipe for stuffed mushrooms with spinach is a bit different and is super tasty.  I will be serving these stuffed mushrooms on Christmas day but instead of serving them as an appetizer, I will be serving them as a vegetable.  I know that is a bit unusual, but I find that if I plan on serving appetizers before my meal, often I am too full to eat the main course.  By serving these stuffed mushrooms as a vegetable, I know that I will get to eat them and the main course.

As you can tell this recipe for stuffed mushrooms is a quick and easy to make.  Give these stuffed mushrooms a try as an appetizer or as a vegetable.  They won’t disappoint you.


Preheat oven to 375°F.

  • 1 (10 oz.) pkg. fresh chopped spinach
  • 1/2 tsp. instant chicken bouillon
  • 18 large mushrooms
  • 2 tbsp. butter
  • 1/8 tsp. garlic powder
  • 1/8 tsp. dry mustard
  • 1/8 tsp. seasoned salt
  • Parmesan cheese, grated


  • Clean mushrooms; separate stems and caps. Chop mushroom stems. Cook spinach with chicken bouillon added to the water. When spinach is cooked, drain well. Sauté chopped mushroom stems in butter.
  • Combine spinach and seasonings with chopped mushroom stems. Lightly sauté mushroom caps in butter until slightly browned; drain. Fill caps with spinach mixture and sprinkle with Parmesan cheese.
  • Place in a shallow pan and bake in a 375°F oven for 15 minutes.

Makes 18 appetizers.