Spinach souffle stuffed mushrooms are an easy but elegant appetizer. Creamy spinach souffle is tucked inside of fresh mushroom caps, topped with Parmesan, and then baked until golden.
I first tasted a version of these spinach souffle stuffed mushrooms at a spa in Ojai, California many years ago. I fell in love with them, and tried to re-create the recipe at home.
I’ve since adapted it for many uses. Theirs, with cottage cheese, was meant to be low-calorie. I use smoother, richer ricotta cheese and just a few ounces of gorgonzola, delivering a lot of flavor. This isn’t really a “soufflé” in the traditional sense, yet it has nearly the same impact with a lot less effort. When I stuff portabellos, I usually end up with extra, which I bake up in ramekins for a quick lunch.
The ease of the recipe belies it’s elegant appearance, and would make an lovely vegetarian entree at a dinner party. The mixture also works well as the stuffing for regular mushrooms and is a simple hors d’oeuvre for a holiday cocktail party.
I hope you will enjoy the spinach souffle stuffed mushroom recipe.
Looking for more recipes using mushrooms? Click here for super easy Mushroom Spread or Creamy Wild Mushroom Soup.
Spinach Souffle Stuffed Mushrooms
Ingredients
- 1 pound mushrooms brown or white, cleaned, caps removed and slightly hollowed out. (Reserve mushroom stems) (or 4 portobello mushrooms, stems removed)
- 1 small onion chopped, about 1 cup
- 2 cloves garlic minced
- 5 ounces baby spinach
- 2 ounces gorgonzola
- 1 cup ricotta cheese
- 2 eggs
- 5 large basil leaves chopped, about 2 Tablespoons
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon white pepper
- dash of cayenne
- 1/4 cup grated parmesan cheese
- 3 Tablespoons olive oil
Instructions
- Preheat oven to 350 degrees F.
- Prepare 2 baking sheets with silpat or parchment paper
- In a large saute pan over medium heat, heat olive oil until shimmering.
- Add onions and reserved mushroom stems, and sauté 3-4 minutes until onions soften.
- Add garlic and spinach, and continue to stir, just until spinach wilts, 2-3 minutes.
- Remove from heat.
- In a food processor fitted with a blade, pulse ricotta, eggs, gorgonzola and spices, just until mixed.
- Add spinach mixture and basil and pulse an addition 3 or 4 pulses, or until blended.
- Spoon spinach mixture into mushroom caps or portabellos.
- Bake at 350 degrees F. for about 30 minutes for caps and 40 minutes for portobellos. Remove mushroom caps and sprinkle with parmesan cheese. Return to oven and bake an additional 5 minutes or until cheese melts.
- Makes about 2 dozen mushroom caps
Nutrition
Some of the items used in this post are available here at no additional cost to you.
I clean my caps with a tomato “shark”.
Spinach and Cheese Souffle Stuffed Mushrooms are gluten free and low carb.
Joy @ Yesterfood says
Oh, Cynthia, these look luscious! I love stuffed mushrooms, and these sound perfect- I love gorgonzola, bleu cheese, and ricotta cheese. Thank you for sharing these with us at Treasure Box Tuesday- I am sharing on Facebook this afternoon at 5:00 CST! 🙂
Cynthia says
They are yummy Joy! Thanks!
Christine says
You had me at stuffed mushroom! This is gorgeous! Thanks for sharing at Foodie Fridays!
KC the Kitchen Chopper says
I absolutely love this idea for stuffed mushrooms and for using up the leftovers. You know me and leftovers! 🙂 Come back and share more goodies Thursday 9:00 PM EST. http://www.theKitchenChopper.com Pinned.
Michelle @ A Dish of Daily Life says
I love mushrooms, and especially stuffed mushrooms. I usually only have them as a treat, because my husband and 2 of my 3 kids don’t like them. I honestly don’t understand how this can be the case!! But I do make them as a treat for my youngest son and I sometimes! This recipe looks like one I definitely want to try! Pinned. 🙂
Christina @ Christina's Cucina says
I make stuffed mushrooms, but never anything this fabulous! I have got to make these the next time I buy my 3 lb tub of ricotta! Yum!
Megan Keno {Country Cleaver} says
These stuffed mushrooms look delightful!
Cynthia says
They’re a great party appetizer too Megan!
Maris (In Good Taste) says
I bet these are a big hit at parties!
Cynthia says
They are a great party app Maris!
Kimberly @ The Daring Gourmet says
Love all the fabulous variations and that portabello looks awesome!
Cynthia says
The portabello mushroom is a great vegetarian entree!
The Food Hunter says
I’m thinking of making these for a get together I am hosting. Thanks for sharing
Cynthia says
Thank you! Let me know how you like them!
Matt @ Plating Pixels says
Wow that sounds good enough to serve at a restaurant. Adding this to my hurry up and make this list.
Brandon @ Kitchen Konfidence says
Wow, you are just bringing the flavors here Cynthia. Love!!
fabiola@notjustbaked says
Perfect little bite of food! Such a great recipe for a party!
Katrina says
Have you ever tried to make these a ahead and freeze them?
Cynthia says
I have not…I’m not really sure how mushrooms would freeze?
richard says
Hello Cynthia,
I plan on making your Spinach Soufflé Stuffed Mushrooms recipe below, but I do not see what amount of olive oil is to be used in the sauté. Can you let me know what you think is appropriate.
https://whatagirleats.com/spinach-souffle-stuffed-mushrooms/
Thanks
Cynthia says
just a couple of tablespoons richard…Thanks! I’ll add that to the recipe.
Cynthia says
Sorry! Sorry! Just seeing this! Just a couple of tablespoons. I’ve amended the recipe.