Spinach & Cream Cheese Stuffed Mushrooms

By Sprig Originals ✓ · cooked up in Sprig

Button mushroom caps get roasted naked first so they shed their water, then filled with a garlicky spinach–cream cheese mixture and capped with buttered panko and Parmesan. The result is a stuffed mushroom that's creamy inside and genuinely crunchy on top — no puddle on the platter. Stuff them a day ahead and bake right when guests arrive.

Ingredients

• 24 large white or cremini mushrooms (about 1 1/2 lb, 1 1/2–2 inches across)
• 2 tbsp olive oil
• 1/2 tsp kosher salt

• 1 tbsp unsalted butter
• 2 tbsp finely chopped shallot
• 3 garlic cloves, minced
• 10 oz frozen chopped spinach, thawed
• 8 oz cream cheese, softened
• 1/2 cup grated Parmesan
• 1/4 cup panko breadcrumbs
• 1 large egg yolk
• 1 tsp lemon zest
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/2 tsp kosher salt

• 3/4 cup panko breadcrumbs
• 3 tbsp unsalted butter, melted
• 1/3 cup grated Parmesan
• 2 tbsp chopped flat-leaf parsley
• 1 pinch kosher salt

Instructions

1. Heat the oven to 425°F and line a rimmed baking sheet with foil. Wipe the mushrooms clean with a damp paper towel (don't soak them). Twist out the stems and reserve them; if a cap has a small stem stub left inside, scrape it out with a small spoon to make room for filling.
2. Toss the caps with 2 tablespoons olive oil and 1/2 teaspoon salt, then arrange them gill-side DOWN on the sheet. Roast 12 minutes — this is the step that drives off water. Flip the caps gill-side up and roast 5 minutes more. Transfer to a paper-towel-lined plate, cavity side down, and let them drain and cool while you make the filling. Pour off any liquid on the pan and wipe it dry.
3. Finely chop the reserved mushroom stems (you should have about 1 cup). Squeeze the thawed spinach hard in a clean kitchen towel until it's dry and crumbly — you want no more than about 2/3 cup of packed spinach left; excess water is the enemy here.
4. Melt 1 tablespoon butter in a 10-inch skillet over medium-high heat. Add the chopped stems and cook 5–6 minutes, stirring, until they've given up their moisture and started to brown. Add the shallot and garlic and cook 1 minute more, then stir in the squeezed spinach and cook 2 minutes to dry it out further. Scrape into a bowl and cool 10 minutes.
5. Stir the cream cheese, 1/2 cup Parmesan, 1/4 cup panko, egg yolk, lemon zest, nutmeg, black pepper, cayenne and 1/2 teaspoon salt into the cooled spinach mixture until smooth and thick. Taste and adjust salt.
6. Make the topping: combine 3/4 cup panko, 3 tablespoons melted butter, 1/3 cup Parmesan, the parsley and a pinch of salt, rubbing with your fingers until every crumb is coated in butter.
7. Mound about 1 tablespoon of filling into each cap, doming it slightly above the rim. Press the tops firmly into the buttered crumb mixture so a thick crust sticks, then set them on the dry baking sheet. (Stop here to make ahead: refrigerate uncovered up to 24 hours.)
8. Bake at 400°F for 15–18 minutes (18–22 if going in cold from the fridge), until the crumbs are deep golden and the filling is bubbling at the edges. If the tops need more color, run them under the broiler for 45–60 seconds, watching closely.
9. Let rest 5 minutes so the filling sets, then transfer to a serving platter — leaving behind any liquid on the pan — and serve warm.

Chef's tips

Nutrition (per serving, estimated)

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