Ground Beef & Spinach Stuffed Mushrooms – Savory, Comforting, and Easy
These Ground Beef & Spinach Stuffed Mushrooms are the kind of appetizer that disappears fast. They’re savory, juicy, and packed with flavor, yet simple enough for a weeknight. You get tender mushroom caps filled with seasoned beef, sautéed spinach, garlic, and a touch of cheese.
They look beautiful on a platter but don’t require fancy techniques. If you love bite-sized, baked, cheesy goodness, this recipe is going to be a staple.
Ingredients
Method
- Prep the mushrooms: Wipe the mushroom caps with a damp paper towel. Twist out the stems and save them. Use a small spoon to gently hollow the caps if needed. Arrange the caps on a parchment-lined baking sheet, cavity side up. Lightly brush with olive oil and season with salt and pepper.
- Chop the stems: Finely mince the mushroom stems. This adds umami to your filling and reduces waste.
- Sauté the aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 3–4 minutes. Stir in the minced mushroom stems and cook another 2 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Cook the beef: Add the ground beef to the skillet. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, breaking it up, until browned and no longer pink, about 5–7 minutes. If there’s excess fat, drain it.
- Wilt the spinach: Add the spinach to the skillet in batches. Stir until wilted and most moisture evaporates, 2–3 minutes. You want the mixture fairly dry so the mushrooms don’t turn soggy.
- Fold in the cheeses: Remove the skillet from heat. Stir in the cream cheese until melted and creamy. Add the Parmesan, bread crumbs, and parsley. If using red pepper flakes, add them here. Taste and adjust seasoning.
- Stuff the caps: Spoon a heaping mound of filling into each mushroom cap, pressing gently so it stays in place. The filling should be slightly domed.
- Bake: Bake at 375°F (190°C) for 18–22 minutes, until the mushrooms are tender and the tops are lightly golden. For extra color, broil for 1–2 minutes at the end.
- Finish and serve: Let the mushrooms rest for 5 minutes so the filling sets. Add a light squeeze of lemon and a sprinkle of parsley if you like. Serve warm.
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Get Your Program TodayWhat Makes This Recipe So Good
- Big flavor, simple ingredients: Ground beef, spinach, garlic, and Parmesan do the heavy lifting. A little seasoning brings everything together.
- Perfect texture: The mushrooms stay tender, the filling is juicy, and the top gets lightly golden and crisp.
- Great for meal prep: Stuff the mushrooms ahead of time and bake when you’re ready.
They reheat well, too.
- Flexible: Swap cheeses, herbs, or even the protein. You can make them mild or spicy.
- Works as an appetizer or light meal: Serve with a simple salad, roasted veggies, or crusty bread to round it out.
Shopping List
- Large white button or cremini mushrooms (about 16–20, similar size)
- Ground beef (85–90% lean), 1 pound
- Fresh baby spinach, 4 cups (about 4 ounces)
- Yellow onion, 1 small (or 1/2 medium), finely diced
- Garlic, 3–4 cloves, minced
- Parmesan cheese, 1/2 cup, finely grated
- Cream cheese, 3 ounces, softened
- Bread crumbs (plain or panko), 1/3 cup
- Olive oil, 2–3 tablespoons
- Fresh parsley, 2 tablespoons, chopped (optional)
- Crushed red pepper flakes, 1/4 teaspoon (optional)
- Salt and black pepper
- Lemon (optional, for a squeeze over the top)
Step-by-Step Instructions
- Prep the mushrooms: Wipe the mushroom caps with a damp paper towel. Twist out the stems and save them.
Use a small spoon to gently hollow the caps if needed. Arrange the caps on a parchment-lined baking sheet, cavity side up. Lightly brush with olive oil and season with salt and pepper.
- Chop the stems: Finely mince the mushroom stems.
This adds umami to your filling and reduces waste.
- Sauté the aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 3–4 minutes. Stir in the minced mushroom stems and cook another 2 minutes.
Add the garlic and cook until fragrant, about 30 seconds.
- Cook the beef: Add the ground beef to the skillet. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, breaking it up, until browned and no longer pink, about 5–7 minutes.
If there’s excess fat, drain it.
- Wilt the spinach: Add the spinach to the skillet in batches. Stir until wilted and most moisture evaporates, 2–3 minutes. You want the mixture fairly dry so the mushrooms don’t turn soggy.
- Fold in the cheeses: Remove the skillet from heat.
Stir in the cream cheese until melted and creamy. Add the Parmesan, bread crumbs, and parsley. If using red pepper flakes, add them here.
Taste and adjust seasoning.
- Stuff the caps: Spoon a heaping mound of filling into each mushroom cap, pressing gently so it stays in place. The filling should be slightly domed.
- Bake: Bake at 375°F (190°C) for 18–22 minutes, until the mushrooms are tender and the tops are lightly golden. For extra color, broil for 1–2 minutes at the end.
- Finish and serve: Let the mushrooms rest for 5 minutes so the filling sets.
Add a light squeeze of lemon and a sprinkle of parsley if you like. Serve warm.
How to Store
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or microwave in short bursts.
- Freezer: Freeze unbaked stuffed mushrooms on a sheet until solid, then transfer to a freezer bag for up to 2 months.
Bake from frozen at 375°F (190°C) for 25–30 minutes.
- Make-ahead: Assemble up to 24 hours ahead. Cover and refrigerate. Bake just before serving.
Health Benefits
- Protein-rich: Ground beef provides high-quality protein to keep you full and support muscle repair.
- Nutrient-dense veggies: Mushrooms bring B vitamins and minerals like selenium, while spinach adds iron, folate, and vitamin K.
- Lower-carb option: These stuffed mushrooms are naturally lower in carbs, especially if you reduce or skip the bread crumbs.
- Healthy fats, balanced flavor: Using olive oil and moderate cheese keeps the richness without overdoing it.
Pitfalls to Watch Out For
- Watery filling: If the spinach releases too much moisture, the mushrooms can get soggy.
Cook the spinach until most liquid evaporates.
- Underseasoning: Taste the filling before stuffing. Adjust salt, pepper, and acid (a squeeze of lemon) to brighten it up.
- Overcrowding the pan: If you crowd the baking sheet, the mushrooms steam instead of brown. Use two sheets if needed.
- Too much fat: Drain the beef if it’s greasy.
Excess fat puddles in the caps and affects texture.
Alternatives
- Cheese swaps: Try shredded mozzarella for melty pull, Pecorino for tang, or a bit of goat cheese for creaminess and zing.
- Protein options: Ground turkey, chicken, or pork all work. For vegetarian, use finely chopped sautéed walnuts, lentils, or plant-based crumbles.
- Herb variations: Basil, thyme, or oregano change the vibe. Add a pinch of smoked paprika for depth or cumin for warmth.
- Gluten-free: Use gluten-free bread crumbs or crushed pork rinds.
Or skip the crumbs and add extra Parmesan for binding.
- Spice it up: Stir in a teaspoon of harissa, a dash of hot sauce, or more red pepper flakes.
FAQ
Can I use portobello caps instead of small mushrooms?
Yes. Use 4–6 large portobello caps, scrape out the gills, and bake a bit longer—about 22–28 minutes. You’ll get entrée-sized portions instead of bites.
Do I need to pre-bake the mushroom caps?
Not for this recipe.
Oiling and seasoning the raw caps, then baking with the filling, yields tender, juicy mushrooms. If your mushrooms are very large, you can pre-bake for 5–7 minutes to firm them up.
Can I make these dairy-free?
Absolutely. Use a dairy-free cream cheese and skip the Parmesan or replace it with a dairy-free hard-style cheese.
Add extra bread crumbs to help bind if needed.
What kind of ground beef is best?
Use 85–90% lean. It’s flavorful without being overly greasy. If you go leaner, add a teaspoon more olive oil to keep the filling moist.
How do I keep the tops from drying out?
Don’t overbake, and make sure the filling is creamy before stuffing.
If the tops look dry, brush lightly with olive oil or add a sprinkle of cheese in the last few minutes.
Can I serve these at room temperature?
They taste best warm, but they’re still good at room temp. If you’re serving at a party, keep them on a warm platter or reheat in short batches.
What can I serve with them?
Pair with a crisp salad, roasted asparagus, or garlic bread. For a heartier meal, add quinoa or a simple pasta tossed with olive oil and herbs.
Final Thoughts
Ground Beef & Spinach Stuffed Mushrooms hit that sweet spot of comfort food and easy cooking.
They’re simple to assemble, full of savory flavor, and endlessly adaptable to your taste. Keep the method the same, tweak the seasonings, and you’ll have a reliable go-to for parties or a cozy dinner. Once you make them, don’t be surprised if they become your most-requested recipe.
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