Spinach & Cream Cheese-Stuffed Mushrooms


It's officially football season 🏈 and we couldn't be more pumped! Over the next few weeks, we'll be having Football Friday Appetizers so that you can keep game day easy and delicious. Starting off with a low carb-high protein appetizer is our Spinach & Cream Cheese-Stuffed Mushrooms!

How to make stuffed mushrooms?

It's truly the easiest appetizer (besides garlic bread lol).

  1. Mix together all ingredients (listed in recipe below).

  1. Clean the mushrooms with a damp towel, then carefully remove the stems (and extra insides if they are too small).
  2. Stuff the mushrooms with the filing.

  1. (Optional - but highly recommended) Top each mushroom cap with shredded mozzarella or parmesan for a crispy, ooey-gooey flavor component.
  2. Bake until golden brown, and enjoy!

Can I prep the stuffed mushroom ahead of time?

Yes! Here are my recommendations:

  • Complete every step EXCEPT for baking.
  • I would place them in the fridge covered, then bake when ready to serve.

Is there an alternative to cream cheese in stuffed mushrooms?

Yes, although the soft, buttery-like texture may change a slight bit.

Maybe try out:

  • Farmer Cheese
  • Part-Skim Roctta Cheese
  • Neufchâtel Cheese
  • Plain Greek Yogurt (even half it with the cream cheese)
  • Mascarpone
  • Cashew/Almond Cream Cheese

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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“The Lord is good to those whose hope is in him, to the one who seeks him; it is good to wait quietly for the salvation of the Lord.” ~ Lamentations 3:25-26

Spinach & Cream Cheese-Stuffed Mushrooms



  • 12 whole, fresh Mushrooms
  • 3 cups Spinach, finely chopped
  • 1/2 cup Shredded Parmesan or Mozzarella
  • 1-2 Garlic Cloves, minced
  • 1 8-oz package Cream Cheese, softened
  • 1/2 Lemon, Juiced
  • 1 tbsp. Hot Sauce
  • 1-2 tbsp. Fresh Parsley, chopped
  • 1/4 tsp. Black Pepper
  • 1/4 tsp. Salt


  1. Preheat oven to 400F. Line a baking pan with parchment paper.
  2. Clean the mushrooms with a damp paper towel, then carefully scoop out the insides (steams) of the mushrooms.
  3. In a large bowl, mix together the cream cheese, chopped spinach, parsley, lemon juice, minced garlic, hot sauce, black pepper, and salt until well-combined.
  4. Add a generous dollop of the filing into each mushroom cap, then top with the shredded cheese. Transfer to the prepared pan.
  5. Bake for 15-20 minutes, or until golden brown on top. Enjoy warm!

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