These Cheesy Spinach Stuffed Mushrooms are everything you want in a satisfying snack or appetizer — crispy on the outside, creamy and cheesy on the inside, and packed with protein to keep you full and on track. They feel indulgent, but they’re made with wholesome, protein-forward ingredients that fit beautifully into weight-loss, high-protein, and balanced eating plans.
Whether you’re prepping snacks for the week, hosting guests, or just craving something savory that isn’t boring, these stuffed mushrooms deliver big flavor in a small, satisfying bite.
Why You’ll Love These Stuffed Mushrooms
• High in protein and low in carbs
• Creamy, cheesy, and deeply savory
• Perfect for meal prep or party platters
• Easy to customize with what you have
• No breading or frying required
• Satisfying without being heavy
They’re one of those recipes you make once — and then keep coming back to.
Servings & Timing
Servings: 4–5 (about 18–20 mushrooms)
Prep Time: 15 minutes
Bake Time: 20–25 minutes
Total Time: ~40 minutes
Ingredients
18–20 button mushrooms, stems removed
1 cup cooked shredded chicken (or turkey)
½ cup cottage cheese
(or cream cheese for a richer version)
½ cup shredded mozzarella or cheddar cheese
½ cup chopped spinach
(fresh or frozen, squeezed dry)
1 clove garlic, minced
½ teaspoon black pepper
½ teaspoon salt (adjust to taste)
½ teaspoon paprika or chili flakes (optional)
1 tablespoon olive oil
Tools You’ll Need
Baking sheet
Parchment paper or foil
Mixing bowl
Spoon
Knife and cutting board
How to Make Cheesy Spinach Stuffed Mushrooms
1. Prep the Mushrooms
Preheat oven to 190°C / 375°F.
Gently clean the mushrooms with a damp paper towel.
Remove the stems and place mushroom caps stem-side up on a lined baking tray.
Lightly brush or spray with olive oil.
2. Make the Filling
In a mixing bowl, combine:
shredded chicken
cottage cheese or cream cheese
chopped spinach
minced garlic
black pepper
salt
paprika or chili flakes (if using)
Stir until everything is well combined and creamy.
Fold in half of the shredded cheese.
3. Stuff the Mushrooms
Using a spoon, generously fill each mushroom cap with the mixture.
Pack it in slightly — the filling should mound nicely on top.
4. Add the Cheese Topping
Sprinkle the remaining shredded cheese evenly over each stuffed mushroom.
This creates that golden, bubbly finish everyone loves.
5. Bake
Bake uncovered for 20–25 minutes, or until:
• Mushrooms are tender
• Filling is heated through
• Cheese is melted and lightly golden
For extra browning, broil for the last 2–3 minutes.
6. Cool Slightly & Serve
Let the mushrooms rest for 5 minutes before serving.
This helps the filling set and intensifies the flavor.
Ingredient Additions & Substitutions
• Swap chicken for turkey, tuna, or shrimp
• Use ricotta instead of cottage cheese for smoother texture
• Add chopped onions or bell peppers
• Use feta or Parmesan for a sharper flavor
• Add Italian seasoning for a herby twist
Serving Suggestions
• Serve as an appetizer or snack
• Pair with a fresh salad
• Add to a protein-focused lunch plate
• Serve with Greek yogurt dip or marinara
• Perfect for parties, holidays, or game night
Tips for Best Results
• Squeeze excess moisture from spinach to avoid soggy mushrooms
• Use similar-sized mushrooms for even cooking
• Don’t overfill the tray — mushrooms release moisture
• Let cool slightly before serving for best texture
• Freshly shredded cheese melts better than pre-shredded
Storage Instructions
Refrigerator:
Store in an airtight container for up to 4 days.
Freezer:
Freeze baked and cooled mushrooms for up to 1 month.
Reheat in oven or air fryer until warmed through.
