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The production process is extremely easy, you simply need to adhere to the methods that we have actually written on this page. The adhering to are the stages of exactly how to prepare CREAMY SPINACH STUFFED MUSHROOMS.

These creamy, garlicky, spinach stuffed mushrooms are full of rich, meaty flavour, fresh green, creamy spinach goodness, and smothered in golden, bubbling parmesan cheese – they make a great summer appetizer or light lunch!

First things first, what the heck are you supposed to call these mushrooms?

Portobello? Portabella? Baby Bellas? Brown Cremini? Large Chestnut? Yeesh!

My local supermarket even manages to call them both portobello and portabella in the same packaging ← I’m so confused…

Around here, I’ve seen them sold as either mini portobello (just to confuse even more, this seems to cover anything from small to medium?!?) or as giant, size-of-your-palm beauties.

The bottom line? Whatever you prefer to call them and whatever size you can find them, they taste delicious!


  • 10 medium / 5 large portobello mushrooms (approx 350-400g)*
  • 3 tablespoons butter, divided
  • 2 teaspoons garlic puree (or crushed garlic)
  • 200g baby spinach leaves
  • 3-4 tablespoons sour cream (or could use softened cream cheese)
  • 4-5 tablespoons parmesan cheese, freshly grated


  1. Remove the stems from the mushrooms (I just gently slide a knife around the base of the stem and it usually pops off quite easily) and wipe any dirt off with a paper towel.
  2. Melt one tablespoon of the butter, and brush over the mushrooms, inside and out. Set aside.
  3. Finely chop the mushrooms stems. In a large pan or skillet, heat the remaining butter, add the chopped mushroom stems and cook for 2-3 minutes. Add the garlic puree, stir and cook for another couple of minutes.
  4. ……………………………..

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Originally posted 2018-03-17 06:20:50.