Cheesy Chicken & Spinach Stuffed Mushrooms

Mushrooms that are filled with a creamy chicken and spinach mixture, topped with melted mozzarella, and baked until golden for an easy, low-carb appetizer or light meal.

⏱ Time: 35 minutes

🍽 Servings: 4

⭐ Difficulty: Easy

Ingredients

Mushrooms

• 16–20 cremini mushrooms, stems removed
• 1 tablespoon olive oil
• Salt and black pepper, to taste

Filling

• 2 cups cooked shredded chicken
• 1 cup fresh spinach, chopped
• ¼ cup diced onion
• 2 cloves garlic, minced
• 2 ounces cream cheese, softened
• ¼ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• ¼ teaspoon paprika
• Salt and black pepper, to taste

Topping

• 1 cup shredded mozzarella cheese (or sliced provolone)
• 1 tablespoon fresh parsley or dill, chopped

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Clean the cremini mushrooms and remove the stems. Brush lightly with olive oil and season with salt and pepper.
3. Arrange the mushrooms cavity-side up on the baking sheet and bake for 8 minutes. Remove any excess liquid with paper towels.
4. Meanwhile, heat a skillet over medium heat. Cook the onion for 3–4 minutes until softened.
5. Add the garlic and spinach, cooking until the spinach wilts.
6. Stir in the shredded chicken, cream cheese, Parmesan, Italian seasoning, paprika, salt, and pepper until the filling is creamy and well combined.
7. Spoon the filling evenly into each mushroom.
8. Top each with mozzarella or provolone.
9. Bake for 12–15 minutes, until the cheese is melted and lightly browned.
10. Garnish with fresh parsley or dill before serving.

Quick Notes

• Pre-baking the mushrooms helps remove excess moisture and prevents soggy filling.
• Rotisserie chicken makes this recipe especially quick and convenient.
• Add chopped sun-dried tomatoes or roasted red peppers for extra flavor and color.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in a 350°F oven or air fryer until warmed through.