Cheesy Spinach-Stuffed Mushrooms with Garlic Butter
A rich and satisfying keto appetizer featuring large mushrooms stuffed with a blend of spinach, cream cheese, and sharp cheddar, baked in garlic butter. This american-inspired keto (low carb, vegetarian) ready in about 40 minutes pairs chopped fresh spinach, softened cream cheese, shredded sharp cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 caps, stems removed large white mushrooms
- 3 cups chopped fresh spinach
- 4 oz softened cream cheese
- 1/2 cup shredded sharp cheddar cheese
- 3 cloves minced garlic
- 3 tbsp unsalted butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp grated parmesan cheese
Instructions
- Step 1: Preheat oven to 375°F. In a skillet over medium heat, melt 3 tbsp unsalted butter and add 3 minced garlic cloves, cooking for 1 minute until fragrant.
- Step 2: Add 3 cups chopped fresh spinach to the skillet and sauté for 3-4 minutes until wilted. Remove from heat and transfer spinach to a bowl to cool slightly.
- Step 3: In the bowl with spinach, mix 4 oz softened cream cheese, 1/2 cup shredded sharp cheddar cheese, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
- Step 4: Arrange 12 large mushroom caps stem side up on a baking sheet. Spoon the cheese and spinach mixture evenly into each mushroom cap, pressing lightly to fill.
- Step 5: Sprinkle 2 tbsp grated parmesan cheese over the stuffed mushrooms and bake for 20 minutes until mushrooms are tender and cheese filling is golden and bubbling. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cheesy Spinach-Stuffed Mushrooms with Garlic Butter take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cheesy Spinach-Stuffed Mushrooms with Garlic Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped fresh spinach from drying out.
Can I substitute ingredients in Cheesy Spinach-Stuffed Mushrooms with Garlic Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cheesy Spinach-Stuffed Mushrooms with Garlic Butter for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cheesy Spinach-Stuffed Mushrooms with Garlic Butter low carb?
Yes — this recipe is tagged low carb, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
