Spicy Spinach Stuffed Mushrooms Recipe

One of our favorite appetizers to order when dining out is stuffed mushrooms, so I created this Spicy Spinach Stuffed Mushrooms Recipe so that I can enjoy stuffed mushrooms anytime I want!

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Spicy Spinach Stuffed Mushrooms Recipe

There are times when that is all I order – how can you go wrong with mushrooms, spinach and cheese? I have tried many a spinach stuffed mushrooms recipe over the years, but most of the “easy” ones I come across require instant stuffing mix as the base of the filling.

Since I am trying to limit the amount of processed foods we eat at home, I wanted to try something without stuffing!

WHERE CAN I FIND THE RECIPE CARD FOR THIS Spicy Spinach Stuffed Mushrooms Recipe?

If you’d rather skip all of my cooking tips, important information for this recipe, and similar recipe ideas – and get straight to the recipe, just scroll right on down to the bottom, where I have a printable recipe card just for you!

I know that a lot of people are old fashioned – like me! – and like to have a printed out recipe card. Are recipe books still a thing in your household? Check out these cool recipe books (blank so that you can fill them up with your own recipes!) on Amazon!

Are you looking for quick and easy weeknight meals?

I have plenty of really easy dinnertime recipes on the blog, but there are a few of my favorite tried and true recipes that I have shared over the years.

I absolutely love pasta, carbohydrates be damned! So I share new new one pot, crockpot, pressure cooker and all kinds of easy casseroles on a regular basis. 

• One Pot Chicken and Mushrooms Recipe
• One Pot Roasted Chicken and Vegetables Recipe
• Creamy Chicken & Zucchini Pasta Recipe
• Cranberry Chicken Pizza Recipe
• Cilantro Lime Chicken Recipe
• Slow Cooker Orange Chicken Recipe
• Instant Pot Apple Chicken Thighs Recipe
• One Pot Chicken and Black Bean Skillet Recipe
• Chicken Breast Cutlets with a Creamy Mushroom & Sage Sauce Recipe

I found a recipe on AllRecipes.com that worked well as inspiration and I changed things up a little to make it more suitable to my diet and of course, our taste buds! 

While I was at the grocery store last weekend, I picked up a package of fresh mushrooms, baby spinach and some fat-free mozzarella cheese.

Having forgotten to buy bread crumbs, I quickly made some in my mini food processor using a few slices of bread.

I am loving my mini food processor more and more with each recipe I try! 

This spicy spinach stuffed mushrooms recipe is ridiculously easy, and the bit of cayenne pepper lends a little heat, which is a pleasant surprise when you take a bite!

How to make this Spicy Spinach Stuffed Mushrooms Recipe

Ingredients needed to make this Spicy Spinach Stuffed Mushrooms Recipe

• 1/2 cup of low-fat or fat-free mozzarella cheese
• 1/3 cup breadcrumbs
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1 quart of mushrooms
• 1 package of fresh baby spinach
• 2 garlic gloves, minced
• 2 tablespoons of olive oil

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Directions for making this Spicy Spinach Stuffed Mushrooms Recipe

Preheat your oven to 375 degrees and line a baking pan with tin foil.

Remove stems from the mushroom caps and set aside (you will be using these!). Place mushroom caps stem-side down on baking pan and bake at 375 for 10 minutes.

Once you remove them from the oven, clean up excess liquid with a paper towel and set mushrooms right-side up.

Add two tablespoons of olive oil to a pan over medium heat. Using a food processor, dice the mushroom stems for about 30 seconds, then add to the olive oil, adding your garlic cloves as well.

Add spinach and cook over medium heat for about 5 minutes, until the garlic is browned and fragrant.

Add in your cayenne pepper and salt and mix well.

Pour the mixture into a large bowl and add your bread crumbs and cheese and mix well.

I gently rolled the mixture into tiny balls and squished them into the mushroom caps, and patted down with the palm of my hand.

If you like a big, heaping stuffed mushroom, just add extra on top.

Bake at 375 degrees for about 15 minutes and allow to cool for a few minutes before eating!

I gently rolled the mixture into tiny balls and squished them into the mushroom caps, and patted down with the palm of my hand. If you like a big, heaping stuffed mushroom, just add extra on top.

These will not “cook down,” so to speak, so the amount that you put into the mushroom cap will remain the same after baking.

Bake at 375 degrees for about 15 minutes and allow to cool for a few minutes before eating!

To print this easy Appetizer Recipe, simply click the recipe card below! I know that sometimes it is easier to go off a recipe when it is printed right in front of you.

Who wants to swipe their screen on their phone or tablet when their hands are greasy? So I love offering this option as well!

Print

Spicy Spinach Stuffed Mushrooms Recipe

Prep Time 10 minutes

Cook Time 15 minutes

Servings 4

Ingredients

• 1/2 cup of low-fat or fat-free mozzarella cheese
• 1/3 cup breadcrumbs
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1 quart of mushrooms
• 1 package of fresh baby spinach
• 2 garlic gloves minced
• 2 tablespoons of olive oil

Instructions

1. Preheat your oven to 375 degrees and line a baking pan with tin foil.
2. Remove stems from the mushroom caps and set aside (you will be using these!). Place mushroom caps stem-side down on baking pan and bake at 375 for 10 minutes.
3. Once you remove them from the oven, clean up excess liquid with a paper towel and set mushrooms right-side up.
4. Add two tablespoons of olive oil to a pan over medium heat. Using a food processor, dice the mushroom stems for about 30 seconds, then add to the olive oil, adding your garlic cloves as well.
5. Add spinach and cook over medium heat for about 5 minutes, until the garlic is browned and fragrant.
6. Add in your cayenne pepper and salt and mix well.
7. Pour the mixture into a large bowl and add your bread crumbs and cheese and mix well.
8. I gently rolled the mixture into tiny balls and squished them into the mushroom caps, and patted down with the palm of my hand.
9. If you like a big, heaping stuffed mushroom, just add extra on top.
10. Bake at 375 degrees for about 15 minutes and allow to cool for a few minutes before eating!

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The LG Do March Right Tip-Off Challenge

This game-time recipe has been submitted for LG’s Do March Right Tip-Off Challenge.