Skip to main content
The Washington PostDemocracy Dies in Darkness

Spinach and cheese stuffed mushrooms make buzzworthy party fare

December 2, 2021 at 12:00 p.m. EST
(Tom McCorkle for The Washington Post/Food styling by Gina Nistico for The Washington Post)

These two-bite stuffed mushrooms are so enticing and will be devoured so quickly when passed around at a gathering, they will shatter any notions that vegetables can’t be buzzworthy party fare. While healthfully produce-driven, they are in a different class entirely from a yawn-inducing cut vegetable platter.

For these, shallot (or onion) and heaps of fresh spinach are sautéed until tender, then stirred with mouthwatering bits of sun-dried tomatoes and just enough creamy, garlic-and-herb Gournay cheese (such as Boursin) to allow the ingredients to cling together luxuriously.

The creamed-spinach-like filling is then mounded into cremini mushroom caps, sprinkled with a little Parmesan cheese and baked until the mushrooms are nearly bursting with juiciness and the filling is warm throughout and beautifully browned on top.

Served just out of the oven, or at room temperature, they are vegetables in pure party mode, the crowd-pleasing bite everyone will be talking about at your next holiday fete.

Want to save this recipe? Click the bookmark icon below the serving size at the top of this page, then go to My Reading List in your washingtonpost.com user profile.

Storage: Refrigerate for up to 3 days. Serve at room temperature or reheat on a rimmed baking sheet in a 350-degree oven until warmed through.


Get the recipe: Spinach and Cheese Stuffed Mushrooms