19 Spinach & Mushroom Dishes Perfect for Spring Cooking

Spring brings fresh flavors and lighter meals to our kitchens. These spinach and mushroom recipes capture the season’s best with earthy mushrooms paired alongside vibrant leafy greens.

Each dish combines wholesome ingredients that work beautifully together, creating satisfying meals your whole family will absolutely love.

01. Spinach Tuna Noodle Bake

Classic comfort food gets a healthy makeover with fresh mushroom sauce and spinach. This hearty casserole brings restaurant flavors straight to your dinner table.

Ingredients: 12 oz egg noodles, 2 cans albacore tuna in water, 8 oz sliced mushrooms, 3 cups fresh spinach, 1 cup heavy cream, 1 cup shredded cheddar cheese, 2 tablespoons butter, 2 tablespoons flour, 1 cup chicken broth, salt and pepper to taste.

How To Make Spinach Tuna Noodle Bake

1. Cook egg noodles according to package directions until al dente, then drain and set aside. Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter or cooking spray.

2. Melt butter in a large skillet over medium heat and sauté mushrooms until golden brown, about 5 minutes. Add flour and cook for 1 minute, stirring constantly to create a roux base.

3. Gradually whisk in chicken broth and cream, cooking until sauce thickens nicely. Stir in spinach until wilted, then add drained tuna and cooked noodles, mixing everything together gently.

4. Transfer mixture to prepared baking dish and top with shredded cheese. Bake for 25-30 minutes until bubbly and golden brown on top.

02. Quick Balsamic Mushroom Spinach Pasta

Weeknight dinners just got easier with this savory pasta dish. The balsamic vinegar adds a sweet tang that perfectly balances the earthy mushroom flavors.

Ingredients: 1 lb penne pasta, 1 lb mixed mushrooms sliced, 4 cups fresh spinach, 3 tablespoons balsamic vinegar, 1/4 cup olive oil, 3 cloves garlic minced, 1/2 cup fresh basil chopped, 1/2 cup pistachios chopped, 1/2 cup Parmesan cheese grated.

How To Make Quick Balsamic Mushroom Spinach Pasta

1. Cook pasta according to package directions until al dente, reserving 1 cup pasta water before draining. This starchy water helps create a silky sauce that coats every noodle perfectly.

2. Heat olive oil in a large skillet over medium-high heat and add sliced mushrooms. Cook without stirring for 3-4 minutes to get a beautiful golden sear, then stir and cook another 2 minutes.

3. Add minced garlic and cook for 30 seconds until fragrant. Pour in balsamic vinegar and let it reduce slightly, creating a glossy coating on the mushrooms.

4. Add cooked pasta to the skillet along with spinach, tossing until spinach wilts completely. Add pasta water as needed to create a light sauce.

5. Remove from heat and stir in fresh basil, chopped pistachios, and grated Parmesan cheese. Season with salt and pepper to taste before serving immediately.

03. Creamy Chicken with Spinach and Mushrooms

Tender chicken cutlets swimming in rich cream sauce make this dish absolutely irresistible. The spinach and mushrooms add wonderful color and nutrition to every bite.

Ingredients: 4 boneless chicken breasts pounded thin, 8 oz sliced mushrooms, 4 cups fresh spinach, 1 cup heavy cream, 1/2 cup white wine, 2 tablespoons olive oil, 3 cloves garlic minced, 1/2 cup Parmesan cheese grated, 2 tablespoons butter.

How To Make Creamy Chicken with Spinach and Mushrooms

1. Season chicken cutlets with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat and cook chicken for 4-5 minutes per side until golden brown and cooked through.

2. Remove chicken to a plate and tent with foil to keep warm. Add mushrooms to the same skillet and cook until golden brown, about 5 minutes, scraping up any browned bits.

3. Add minced garlic and cook for 30 seconds until fragrant. Pour in white wine and let it reduce by half, creating a concentrated flavor base for your sauce.

4. Stir in heavy cream and bring to a gentle simmer. Add spinach and cook until wilted, then stir in Parmesan cheese and butter until sauce is smooth and creamy.

5. Return chicken to the skillet and simmer for 2-3 minutes to heat through and let flavors meld beautifully together.

04. Cheesy Spinach Zucchini Lasagna

This veggie-packed lasagna comes together surprisingly quickly thanks to convenient shortcuts. Layers of cheese and vegetables create the ultimate comfort food experience.

Ingredients: 9 oven-ready lasagna noodles, 2 medium zucchini sliced thin, 5 cups fresh spinach, 24 oz marinara sauce, 15 oz ricotta cheese, 2 cups mozzarella cheese shredded, 1/2 cup Parmesan cheese grated, 1 large egg, 2 cloves garlic minced.

How To Make Cheesy Spinach Zucchini Lasagna

1. Preheat oven to 375°F and spray a 9×13 inch baking dish with cooking spray. Slice zucchini into thin rounds and lay on paper towels, sprinkling with salt to draw out excess moisture.

2. Mix ricotta cheese with egg, minced garlic, and half the Parmesan cheese in a large bowl. Season the mixture with salt and pepper, then fold in fresh spinach until evenly distributed.

3. Spread 1 cup marinara sauce in the bottom of your prepared baking dish. Layer 3 lasagna noodles, half the ricotta mixture, half the zucchini slices, and 1/3 of the mozzarella cheese.

4. Repeat layering with sauce, noodles, remaining ricotta mixture, remaining zucchini, and another third of mozzarella. Top with final layer of noodles, remaining sauce, and remaining cheeses.

5. Cover tightly with foil and bake for 45 minutes. Remove foil and bake 15 more minutes until cheese is golden and bubbly. Let rest 10 minutes before serving.

05. Green Curry Vegetable Soup

Aromatic Thai flavors shine in this colorful vegetable soup. The green curry paste creates a delicately spiced broth that warms you from the inside out.

Ingredients: 2 tablespoons green curry paste, 1 can coconut milk, 4 cups vegetable broth, 8 oz mushrooms sliced, 3 cups fresh spinach, 1 cup green beans trimmed, 2 cups broccoli stems chopped, 1 tablespoon vegetable oil, 1 tablespoon lime juice, salt to taste.

How To Make Green Curry Vegetable Soup

1. Heat vegetable oil in a large pot over medium heat and add green curry paste. Cook for 1-2 minutes, stirring constantly, until fragrant and the paste darkens slightly in color.

2. Slowly whisk in coconut milk, making sure to dissolve the curry paste completely. Add vegetable broth and bring the mixture to a gentle simmer over medium heat.

3. Add chopped broccoli stems and green beans to the pot first since they take longer to cook. Simmer for 5-6 minutes until they start to become tender but still have some bite.

4. Add sliced mushrooms and cook for 3-4 minutes until they release their moisture and become tender. The vegetables should retain their distinct textures and bright colors.

5. Stir in fresh spinach and cook just until wilted, about 1 minute. Remove from heat and stir in lime juice, then taste and adjust seasoning with salt as needed.

06. Spinach Mushroom Frittata with Avocado Salad

This Mediterranean-inspired frittata works perfectly for any meal of the day. The cool avocado salad provides a refreshing contrast to the warm, savory eggs.

Ingredients: 8 large eggs, 8 oz mushrooms sliced, 3 cups fresh spinach, 1/2 cup feta cheese crumbled, 1/4 cup olive oil, 2 avocados diced, 1 cucumber diced, 1 cup cherry tomatoes halved, 2 tablespoons lemon juice, 2 tablespoons fresh herbs chopped.

How To Make Spinach Mushroom Frittata with Avocado Salad

1. Preheat your oven to 375°F and heat 2 tablespoons olive oil in an oven-safe 10-inch skillet over medium heat. Add sliced mushrooms and cook until golden brown and all moisture has evaporated.

2. Add spinach to the skillet and cook until completely wilted, about 2 minutes. Season the vegetables with salt and pepper, then spread them evenly across the bottom of the skillet.

3. Whisk eggs in a large bowl with salt and pepper until well combined. Pour beaten eggs over the vegetables in the skillet, making sure they’re evenly distributed throughout.

4. Sprinkle crumbled feta cheese over the top and transfer the skillet to the preheated oven. Bake for 12-15 minutes until eggs are set and lightly golden on top.

5. While frittata bakes, combine diced avocado, cucumber, and cherry tomatoes in a bowl. Toss with remaining olive oil, lemon juice, and fresh herbs. Serve the warm frittata with cool salad alongside.

07. Vegan Chickpea Frittata

This plant-based frittata delivers all the satisfaction of traditional eggs without any animal products. Chickpea flour creates a surprisingly creamy texture that everyone will love.

Ingredients: 1 1/2 cups chickpea flour, 1 3/4 cups water, 8 oz mushrooms sliced, 2 cups fresh spinach, 1 cup cherry tomatoes halved, 1/4 cup olive oil, 1 teaspoon black salt, 1/2 teaspoon turmeric, 1 teaspoon garlic powder, salt and pepper to taste.

How To Make Vegan Chickpea Frittata

1. Preheat oven to 375°F and whisk chickpea flour with water, black salt, turmeric, and garlic powder in a large bowl until completely smooth. Let the batter rest for 10 minutes to thicken.

2. Heat 2 tablespoons olive oil in an oven-safe 10-inch skillet over medium heat. Add sliced mushrooms and cook until golden brown and all their moisture has evaporated, about 6-8 minutes.

3. Add spinach to the skillet and cook until wilted completely. Season vegetables with salt and pepper, then arrange cherry tomatoes cut-side up throughout the mixture for beautiful color bursts.

4. Pour the chickpea batter over the vegetables, making sure it reaches all corners of the skillet. The batter should sizzle slightly when it hits the hot pan.

5. Transfer skillet to the oven and bake for 25-30 minutes until the frittata is set in the center and lightly golden on top. Let cool for 5 minutes before slicing.

08. Loaded Vegetable Quiche

This produce-packed quiche makes the most of fresh spring vegetables. The combination of Parmesan cheese and fresh herbs creates layers of incredible flavor in every slice.

Ingredients: 1 pre-made pie crust, 6 large eggs, 1 cup half-and-half, 8 oz mushrooms sliced, 3 cups fresh spinach, 1 medium onion diced, 1 cup Parmesan cheese grated, 2 large tomatoes sliced, 2 tablespoons olive oil, 1/2 teaspoon dried thyme.

How To Make Loaded Vegetable Quiche

1. Preheat oven to 375°F and place pie crust in a 9-inch quiche pan or deep pie dish. Prick the bottom with a fork and pre-bake for 10 minutes until lightly golden.

2. Heat olive oil in a large skillet over medium heat and sauté diced onion until translucent, about 5 minutes. Add sliced mushrooms and cook until golden brown and moisture has evaporated.

3. Add spinach to the skillet and cook until completely wilted. Season vegetables with salt, pepper, and dried thyme, then let the mixture cool slightly while you prepare the custard.

4. Whisk eggs with half-and-half and half the Parmesan cheese in a large bowl until well combined. Season the custard mixture with salt and pepper to taste.

5. Spread the cooled vegetable mixture in the pre-baked crust and pour egg custard over top. Arrange tomato slices decoratively on the surface and sprinkle with remaining Parmesan cheese.

6. Bake for 35-40 minutes until the center is set and the top is golden brown. Let cool for 10 minutes before slicing and serving warm.

09. Creamy Boursin Pasta with Vegetables

Boursin cheese transforms ordinary pasta into something absolutely magical. This one-pan wonder combines convenience with gourmet flavors that taste like restaurant quality.

Ingredients: 1 lb penne pasta, 5 oz Boursin garlic herb cheese, 8 oz mushrooms sliced, 3 cups fresh spinach, 1 cup cherry tomatoes halved, 2 tablespoons olive oil, 3 cloves garlic minced, 1/2 cup pasta cooking water, salt and pepper to taste.

How To Make Creamy Boursin Pasta with Vegetables

1. Cook pasta according to package directions until al dente, reserving 1/2 cup of the starchy cooking water before draining. This pasta water helps create a silky smooth sauce.

2. Heat olive oil in a large skillet over medium-high heat and add sliced mushrooms. Cook without stirring for 4-5 minutes to develop a beautiful golden brown color, then stir and cook 2 more minutes.

3. Add minced garlic and cherry tomatoes to the skillet, cooking until tomatoes start to soften and release their juices, about 3-4 minutes. The natural sugars will caramelize slightly.

4. Add the cooked pasta to the skillet along with Boursin cheese, tossing everything together until the cheese melts and coats the pasta creamy. Add pasta water as needed for consistency.

5. Stir in fresh spinach and cook just until wilted, about 1 minute. Season with salt and pepper to taste, then serve immediately while hot and creamy.

10. Sweet Potato Carbonara with Vegetables

Spiralized sweet potatoes create healthy noodles that taste absolutely incredible. This veggie-packed dish achieves superfood status while delivering all the comfort you crave.

Ingredients: 3 large sweet potatoes spiralized, 8 oz mushrooms sliced, 3 cups fresh spinach, 3 large eggs, 1/2 cup Parmesan cheese grated, 2 tablespoons olive oil, 3 cloves garlic minced, 1/4 cup heavy cream, salt and pepper to taste.

How To Make Sweet Potato Carbonara with Vegetables

1. Use a spiralizer to create long noodles from sweet potatoes, choosing the largest, straightest ones you can find for the best results. Pat the noodles dry with paper towels to remove excess moisture.

2. Heat olive oil in a large skillet over medium-high heat and add sweet potato noodles. Cook for 5-6 minutes, tossing frequently, until they’re tender but still have a slight bite to them.

3. Add sliced mushrooms to the skillet and cook until golden brown, about 4-5 minutes. The mushrooms will release moisture initially, then start to caramelize beautifully.

4. Whisk eggs with Parmesan cheese and heavy cream in a small bowl, creating a rich carbonara sauce. Season this mixture with salt and pepper to taste.

5. Add minced garlic and spinach to the skillet, cooking until spinach wilts completely. Remove from heat and quickly stir in the egg mixture, tossing constantly to create a creamy sauce without scrambling the eggs.

11. Creamy Wild Rice Mushroom Spinach Soup

This hearty soup warms you up on chilly spring evenings. Wild rice adds wonderful texture and protein while vegetables provide fresh flavors in every spoonful.

Ingredients: 1 cup wild rice, 1 lb mixed mushrooms sliced, 4 cups fresh spinach, 6 cups vegetable broth, 1 cup heavy cream, 1 large onion diced, 3 celery stalks diced, 3 carrots diced, 4 cloves garlic minced, 3 tablespoons butter, 2 tablespoons flour.

How To Make Creamy Wild Rice Mushroom Spinach Soup

1. Cook wild rice according to package directions until tender, usually about 45 minutes. Drain any excess liquid and set aside while you prepare the soup base.

2. Melt butter in a large pot over medium heat and sauté diced onion, celery, and carrots until softened, about 8-10 minutes. These aromatic vegetables create the perfect flavor foundation.

3. Add sliced mushrooms and cook until they release their moisture and become golden brown, about 6-8 minutes. Stir in minced garlic and cook for another minute until fragrant.

4. Sprinkle flour over the vegetables and cook for 2 minutes, stirring constantly to create a roux that will thicken your soup beautifully without any lumps.

5. Gradually whisk in vegetable broth, bringing the mixture to a simmer. Add cooked wild rice and simmer for 15 minutes to let all the flavors meld together perfectly.

6. Stir in heavy cream and fresh spinach, cooking just until spinach wilts completely. Season with salt and pepper to taste before serving hot.

12. Mini Spinach Mushroom Quiches

These adorable individual quiches make weekend brunch extra special. The rich Gruyère cheese pairs beautifully with earthy mushrooms and fresh spinach in every bite.

Ingredients: 12 large eggs, 1 cup half-and-half, 8 oz mushrooms diced, 2 cups fresh spinach chopped, 1 cup Gruyère cheese shredded, 1/4 cup butter, 1 small onion diced, cooking spray for muffin tin, salt and pepper to taste.

How To Make Mini Spinach Mushroom Quiches

1. Preheat oven to 350°F and generously spray a 12-cup muffin tin with cooking spray. This prevents the delicate quiches from sticking and ensures they release perfectly when done.

2. Melt butter in a large skillet over medium heat and sauté diced onion until translucent, about 5 minutes. Add diced mushrooms and cook until all moisture evaporates and they turn golden brown.

3. Add chopped spinach to the skillet and cook until completely wilted and any excess moisture has evaporated. Season the vegetable mixture with salt and pepper, then let it cool slightly.

4. Whisk eggs with half-and-half in a large bowl until well combined. Season with salt and pepper, then stir in the cooled vegetable mixture and half the shredded Gruyère cheese.

5. Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full. Top each mini quiche with remaining cheese for a beautiful golden finish.

6. Bake for 18-22 minutes until the centers are set and tops are lightly golden. Let cool in the pan for 5 minutes before carefully removing and serving warm.

13. Spinach Mushroom Tortellini Bake

This family-friendly casserole combines everyone’s favorite pasta with nutritious vegetables. The melted cheese on top creates an irresistible golden crust that kids absolutely love.

Ingredients: 1 lb cheese tortellini, 24 oz marinara sauce, 8 oz mushrooms sliced, 4 cups fresh spinach, 2 cups mozzarella cheese shredded, 1/2 cup Parmesan cheese grated, 2 tablespoons olive oil, 3 cloves garlic minced, Italian seasoning to taste.

How To Make Spinach Mushroom Tortellini Bake

1. Preheat oven to 375°F and cook tortellini according to package directions until al dente. Drain well and transfer to a large mixing bowl while you prepare the vegetables.

2. Heat olive oil in a large skillet over medium-high heat and add sliced mushrooms. Cook until golden brown and all moisture has evaporated, about 6-8 minutes for the best flavor development.

3. Add minced garlic and fresh spinach to the skillet, cooking until spinach wilts completely. Season with salt, pepper, and Italian seasoning to complement the marinara sauce perfectly.

4. Add the cooked vegetables and marinara sauce to the tortellini, tossing everything together until well combined. Transfer the mixture to a greased 9×13 inch baking dish.

5. Top with shredded mozzarella and grated Parmesan cheese, covering the entire surface for maximum cheesy goodness. Bake for 25-30 minutes until bubbly and golden brown on top.

14. Creamy Mushroom Spinach Pasta

Simple ingredients create extraordinary flavors in this weeknight dinner favorite. The pasta cooking water helps emulsify the sauce into silky perfection that coats every noodle.

Ingredients: 1 lb fettuccine pasta, 1 lb mixed mushrooms sliced, 4 cups fresh spinach, 1 cup heavy cream, 1/2 cup white wine, 1/4 cup olive oil, 4 cloves garlic minced, 1/2 cup Parmesan cheese grated, 2 tablespoons butter.

How To Make Creamy Mushroom Spinach Pasta

1. Cook fettuccine according to package directions until al dente, reserving 1 cup of the starchy pasta cooking water before draining. This liquid gold helps create the perfect sauce consistency.

2. Heat olive oil in a large skillet over medium-high heat and add sliced mushrooms in a single layer. Cook without stirring for 4-5 minutes to develop a beautiful golden crust.

3. Stir mushrooms and continue cooking until all moisture evaporates and they’re deeply caramelized, about 3-4 more minutes. Add minced garlic and cook for 30 seconds until fragrant.

4. Pour in white wine and let it reduce by half, scraping up any browned bits from the bottom of the pan. These flavor bits add incredible depth to your sauce.

5. Add heavy cream and bring to a gentle simmer, then stir in spinach until completely wilted. Add the cooked pasta along with butter and Parmesan cheese, tossing to combine.

6. Add reserved pasta water gradually until you achieve a silky sauce that coats the noodles perfectly. Season with salt and pepper before serving immediately.

15. Cheese Stuffed Portobello Mushrooms

These impressive stuffed mushrooms bring vegetarian lasagna flavors to your dinner table. Large portobello caps make perfect vessels for the creamy ricotta and spinach filling.

Ingredients: 6 large portobello mushroom caps, 15 oz ricotta cheese, 3 cups fresh spinach chopped, 1/2 cup Parmesan cheese grated, 1 large egg, 1/2 cup mozzarella cheese shredded, 3 cloves garlic minced, 2 tablespoons olive oil, Italian seasoning to taste.

How To Make Cheese Stuffed Portobello Mushrooms

1. Preheat oven to 400°F and remove stems from portobello caps, scraping out the dark gills with a spoon. Brush caps with olive oil and season with salt and pepper on both sides.

2. Place mushroom caps gill-side up on a baking sheet and roast for 10 minutes to release excess moisture. This prevents your stuffed mushrooms from becoming soggy during the final baking.

3. Mix ricotta cheese with chopped spinach, minced garlic, Parmesan cheese, and egg in a large bowl. Season the filling mixture generously with salt, pepper, and Italian seasoning.

4. Divide the ricotta mixture evenly among the pre-roasted mushroom caps, mounding it slightly in the center. Top each stuffed mushroom with shredded mozzarella cheese for a golden finish.

5. Return to the oven and bake for 15-20 minutes until the filling is heated through and cheese is melted and lightly golden. Serve immediately while hot and bubbly.

16. Crustless Spinach Mushroom Quiche

Skip the fussy crust and focus on the incredible filling in this simple quiche. Wild mushrooms and Gruyère cheese create sophisticated flavors perfect for any meal.

Ingredients: 8 large eggs, 1 cup half-and-half, 8 oz wild mushrooms sliced, 3 cups fresh spinach, 1 cup Gruyère cheese shredded, 1 small onion diced, 2 tablespoons butter, 1/4 teaspoon nutmeg, salt and pepper to taste.

How To Make Crustless Spinach Mushroom Quiche

1. Preheat oven to 350°F and generously butter a 9-inch pie dish or quiche pan. The butter prevents sticking and adds extra richness to the finished quiche.

2. Melt butter in a large skillet over medium heat and sauté diced onion until translucent and softened, about 5 minutes. Add sliced wild mushrooms and cook until golden brown.

3. Add fresh spinach to the skillet and cook until completely wilted and any excess moisture has evaporated. Season vegetables with salt and pepper, then let cool slightly.

4. Whisk eggs with half-and-half, nutmeg, salt, and pepper in a large bowl until well combined. The nutmeg adds a subtle warmth that complements the cheese beautifully.

5. Spread the cooled vegetable mixture in the prepared pie dish and sprinkle with shredded Gruyère cheese. Pour the egg mixture over top, making sure it reaches all corners.

6. Bake for 35-40 minutes until the center is set and the top is lightly golden brown. Let cool for 10 minutes before slicing and serving warm or at room temperature.

17. Quick Salmon with Creamy Orzo and Vegetables

High-temperature cooking speeds up this elegant dinner that’s ready in just minutes. The creamy orzo perfectly complements the flaky salmon and fresh vegetables.

Ingredients: 4 salmon fillets, 1 cup orzo pasta, 8 oz mushrooms sliced, 3 cups fresh spinach, 1/2 cup heavy cream, 2 tablespoons olive oil, 3 cloves garlic minced, 1/4 cup Parmesan cheese grated, 2 tablespoons lemon juice.

How To Make Quick Salmon with Creamy Orzo and Vegetables

1. Preheat oven to 425°F and season salmon fillets with salt and pepper on both sides. Place on a baking sheet lined with parchment paper for easy cleanup.

2. Cook orzo according to package directions until al dente, reserving 1/2 cup cooking liquid before draining. The starchy pasta water helps create a creamy sauce later.

3. Heat olive oil in a large skillet over medium-high heat and add sliced mushrooms. Cook until golden brown and moisture evaporates, about 5-6 minutes for maximum flavor.

4. Place salmon in the preheated oven and bake for 12-15 minutes until it flakes easily with a fork. The high temperature creates a beautiful crust while keeping the inside tender.

5. Add minced garlic and spinach to the mushroom skillet, cooking until spinach wilts completely. Stir in cooked orzo, heavy cream, and reserved pasta water to create a creamy consistency.

6. Remove from heat and stir in Parmesan cheese and lemon juice. Serve the creamy orzo immediately alongside the perfectly cooked salmon fillets.

18. Spinach Artichoke Stuffed Mushrooms

Two beloved appetizers combine into one incredible dish that everyone will request again. These cheesy stuffed mushrooms make a satisfying vegetarian dinner with a big salad.

Ingredients: 6 large portobello mushroom caps, 1 cup frozen artichoke hearts thawed, 3 cups fresh spinach, 8 oz cream cheese softened, 1/2 cup mayonnaise, 1/2 cup Parmesan cheese grated, 1/2 cup mozzarella cheese shredded, 3 cloves garlic minced, 2 tablespoons olive oil.

How To Make Spinach Artichoke Stuffed Mushrooms

1. Preheat oven to 375°F and remove stems from mushroom caps, scraping out dark gills with a spoon. Brush caps with olive oil and season with salt and pepper.

2. Place mushroom caps on a baking sheet and roast for 8-10 minutes to release excess moisture. This step prevents soggy stuffed mushrooms and concentrates the mushroom flavor.

3. Chop thawed artichoke hearts into bite-sized pieces and squeeze fresh spinach to remove any excess moisture. These vegetables need to be as dry as possible for the best results.

4. Mix cream cheese, mayonnaise, minced garlic, and Parmesan cheese in a large bowl until smooth and creamy. Fold in chopped artichokes, spinach, and half the mozzarella cheese.

5. Divide the spinach artichoke mixture among the pre-roasted mushroom caps, mounding it slightly. Top with remaining mozzarella cheese for a beautiful golden finish when baked.

6. Return to oven and bake for 15-18 minutes until filling is hot and bubbly and cheese is melted and lightly golden brown on top.

19. Greek-Style Spinach Feta Stuffed Mushrooms

Inspired by traditional spanakopita, these stuffed mushrooms capture all those Mediterranean flavors. The tangy feta cheese perfectly balances the earthy mushrooms and fresh spinach.

Ingredients: 6 large portobello mushroom caps, 4 cups fresh spinach chopped, 6 oz feta cheese crumbled, 1 small onion diced, 3 cloves garlic minced, 2 large eggs, 1/4 cup olive oil, 2 tablespoons fresh dill chopped, 1 tablespoon lemon juice.

How To Make Greek-Style Spinach Feta Stuffed Mushrooms

1. Preheat oven to 400°F and prepare mushroom caps by removing stems and scraping out gills. Brush with half the olive oil and season with salt and pepper on both sides.

2. Place mushroom caps gill-side up on a baking sheet and roast for 10 minutes to remove excess moisture. This prevents the finished dish from becoming watery.

3. Heat remaining olive oil in a large skillet over medium heat and sauté diced onion until softened and translucent, about 5 minutes. Add minced garlic and cook for 30 seconds more.

4. Add chopped spinach to the skillet and cook until completely wilted and any excess moisture has evaporated. Let the mixture cool slightly before adding the other ingredients.

5. Beat eggs in a large bowl and stir in the cooled spinach mixture, crumbled feta cheese, fresh dill, and lemon juice. Season with salt and pepper to taste.

6. Divide the filling among the pre-roasted mushroom caps and bake for 12-15 minutes until the filling is set and lightly golden brown on top. Serve immediately while hot.

Final Thoughts

These spinach and mushroom recipes bring fresh spring flavors to your kitchen with minimal effort. Each dish combines nutritious vegetables with satisfying comfort food appeal.

Whether you’re cooking for family dinners or entertaining friends, these versatile recipes offer something delicious for every occasion and skill level.