Easy Stuffed Mushrooms with Cream Cheese and Spinach are a quick, flavorful appetizer made with just a few pantry staples. With only five main ingredients, this low-carb, keto-friendly recipe can be baked in the oven or cooked in an air fryer for a fast, crowd-pleasing starter.
If you love mushrooms, this recipe gives you a quick way to serve a savory, creamy bite at any gathering. Preparation takes about 5–10 minutes, cook time is roughly 8–15 minutes depending on method, and these disappear fast once plated.
The ingredient list is simple: cream cheese, Parmesan, frozen spinach, garlic salt (or garlic powder plus salt), and mushrooms. A light sprinkle of panko breadcrumbs is optional for crunch, but skip them for gluten-free or strict keto diets.
Ingredients
Gather the following items:
- Mushrooms — white button, cremini, or baby bella. Larger portabellas can be used but will require adjusted quantities and cook time.
- Cream Cheese — softened for easy mixing.
- Parmesan Cheese — freshly grated gives the best flavor.
- Frozen Spinach — defrosted and well pressed to remove excess moisture.
- Garlic Salt — or substitute a mix of garlic powder and sea salt to taste.
- Panko Breadcrumbs — optional topping for added texture.
To make these vegan, use a plant-based cream cheese and nutritional yeast in place of Parmesan.
Directions with Pictures
Overview: remove stems, clean the caps, combine the filling, stuff the mushrooms, and bake or air fry until tender and lightly browned.
Step 1 – Prepare the mushrooms
- Remove the stem by gently pulling it to the side; the cap should remain intact.
- Wipe each cap with a damp paper towel to remove dirt. Avoid soaking mushrooms, as they absorb water.
- Reserve stems for another use or discard. Stems can be cooked and added to other dishes if desired, but this recipe keeps things fast and simple.
- If you prefer a cleaner interior, scrape out the darker gills with a spoon — they are edible but can affect appearance.
Step 2 – Prepare Filling and Stuff
Combine softened cream cheese with grated Parmesan, garlic salt (or garlic powder and salt), and chopped, well-drained spinach. Mix until smooth and evenly combined. A small cookie scoop or spoon makes filling the caps quick and neat. Press the mixture gently into each mushroom so it fills the cavity, and top with a light sprinkle of breadcrumbs if using.
Step 3 – Bake or Air Fry
For the oven: preheat to 350 °F and place stuffed mushrooms on a baking sheet coated with cooking spray. Bake about 15 minutes, until mushrooms are tender and the tops begin to brown. You may notice a little juice pooling in the cavity — this is normal.
For the air fryer: arrange mushrooms in a single layer in the basket (do not overcrowd) and cook at 390 °F for about 8 minutes, checking for doneness. The tops should be lightly browned and the mushrooms soft.
Make Ahead Tips
If you’re preparing a larger batch for a party, make the cream cheese filling ahead and refrigerate. Clean and remove stems from the mushrooms in advance. Fill them up to a few hours before baking and store covered in the fridge; if refrigerated overnight, add a couple of minutes to the cook time.
Variations
Swap the spinach for other fillings to change the flavor profile:
- Crab or shrimp for a seafood twist
- Crispy cooked bacon for a smoky bite
- Chopped artichokes for a tangy variation
Other additions like chopped herbs, sun-dried tomatoes, or different cheeses will also work well. Be mindful of moisture—drain any wet ingredients before mixing.
More Appetizers
If you like low-carb starters, try other simple options such as deviled eggs, spinach-and-feta egg cups, or Greek yogurt caramelized onion dip.
-
Keto Deviled Eggs (Easy 4 Ingredient Recipe)
-
Easy Spinach Feta Egg Cups (or Muffins)
-
Caramelized Onion Dip with Greek Yogurt
📋 Recipe
Easy Stuffed Mushrooms with Cream Cheese and Spinach
Ingredients
- 8 ounces mushrooms (white button or baby bella)
- 1/3 cup cream cheese, softened
- 1 Tablespoon Parmesan cheese, grated
- 1/4 teaspoon garlic salt (or garlic powder + sea salt)
- 2 Tablespoons spinach, chopped, defrosted and pressed dry
- 1 Tablespoon panko breadcrumbs (optional)
Instructions
- Oven: Preheat to 350 °F. Air Fryer: no preheat needed.
- Remove stems from mushrooms and reserve or discard stems.
- Wipe caps clean with a damp paper towel; avoid soaking them.
- Mix cream cheese, Parmesan, garlic salt, and chopped spinach until well combined.
- Fill each mushroom cap with the cream cheese mixture and press gently to fill the cavity.
- Sprinkle panko on top if desired.
- Oven: Place mushrooms on a greased baking sheet and bake about 15 minutes. Air Fryer: Arrange in a single layer and cook at 390 °F for about 8 minutes, checking for doneness. The tops should lightly brown and juices may pool slightly in the caps.
- Remove from heat and serve warm.
Notes
Nutrition
This recipe was originally published on July 22, 2013 and has been updated to improve the reader experience.