Spinach and cream cheese stuffed mushrooms are tender button mushrooms filled with a savory, creamy spinach-cheese mixture and baked until the tops turn golden brown. They're an easy, crowd-pleasing appetizer that comes together in under 30 minutes.
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Clean the mushrooms by wiping them with a damp paper towel. Remove the stems.
Using a small spoon, gently scoop out some of the inside of the mushroom caps to make more room for the filling.
In a medium bowl, combine the chopped spinach, cream cheese, minced garlic, garlic powder, salt, pepper, and hot sauce. Mix until well combined.
Spoon the cream cheese mixture into each mushroom cap, filling them generously.
Dip the top of each stuffed mushroom into a bowl of shredded mozzarella or parmesan cheese to coat.
Place the mushrooms in an air fryer basket.
Air fry for about 20 minutes, or until the cheese is golden brown and bubbly.
Store cooked mushrooms in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 8–10 minutes until warmed through.
Yes. Stuff the mushrooms, cover, and refrigerate up to 4 hours before baking. Add 5 minutes to bake time if baking from cold.
Yes. Thaw frozen spinach and squeeze out excess moisture thoroughly to prevent a watery filling.
Bake until the mushroom caps are tender when pierced with a fork and the cheese topping is golden brown, about 20–25 minutes at 375°F.
Use medium to large white button mushrooms (about 2–3 inches across) so they hold the filling without tipping over.
Yes, this recipe is already vegetarian. Ensure your cream cheese, mozzarella, and parmesan are from vegetarian-friendly sources if needed.
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