Paula Deen Cheese Stuffed Mushrooms

Paula Deen cheese stuffed mushrooms turn feta, cream cheese and spinach into a creamy, golden bite-size appetizer that makes 24 mushrooms in 45 minutes. Save this easy party appetizer for game day, potluck night or the holiday table, because it's a simple make-ahead finger food.

Squeeze the thawed spinach as dry as you can, because that is what keeps the filling thick and scoopable. Leave the water in and the mushrooms sit in a puddle instead of coming out golden.

Paula builds the filling with feta and cream cheese, then tops each cap with Parmesan so it bakes into a salty, browned crust. Her House Seasoning and chopped green onion tops add flavor without extra steps, so the whole thing mixes in one bowl.

Paula Deen Cheese Stuffed Mushrooms

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Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

24

servings

Prep time

25

minutes

Cooking time

20

minutes

Calories

45

kcal

A tangy spinach, feta and cream cheese filling piles into tender mushroom caps under a crisp layer of Parmesan. After baking, the tops turn golden while the mushrooms soften and release their juices.

Ingredients

• 1 teaspoon Paula Deen's House Seasoning
  

• 1/2 cup finely chopped with tops green onions
  

• 4 oz feta cheese
  

• 2 oz cream cheese
  

• 1 (10 oz) package frozen chopped spinach
  

• 24 stems removed fresh mushrooms
  

• 1 cup grated Parmesan cheese
  

Directions

• Preheat the oven: Preheat the oven to 350°F. That way it is fully hot by the time the mushrooms are filled.
• Clean the mushrooms: Wipe 24 mushroom caps clean with a damp paper towel, with the stems already removed. A damp towel works better than rinsing, since mushrooms soak up water and turn soggy.
• Drain the spinach: Thaw the 10 oz package of frozen chopped spinach in a colander. Then squeeze out as much moisture as you can with your hands.
• Mix the filling: Combine the spinach, 4 oz feta, 2 oz cream cheese, 1/2 cup chopped green onions and 1 teaspoon House Seasoning in a mixing bowl. Mix well until the cheeses are spread evenly through the spinach.
• Fill the caps: Fill each mushroom cap with the mixture and set them on a cookie sheet. Then sprinkle 1 cup grated Parmesan over the tops.
• Bake and serve: Bake for 15 to 20 minutes, until the Parmesan melts and the caps are tender. Serve them warm, which makes 2 dozen mushrooms.

Tools for this recipe

• OXO 5-quart stainless steel colander, Pyrex 3-piece glass mixing bowl set, Reynolds unbleached parchment paper, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh spinach instead of frozen?

Fresh spinach works if you wilt it in a hot pan first, then chop it and squeeze it dry. You need about a pound of fresh leaves to match one 10 oz package of frozen, since it cooks down so much.

Can I make cheese stuffed mushrooms ahead of time?

Fill the caps and keep them covered in the fridge, then bake them when guests arrive. I would add a few extra minutes in the oven since they go in cold, and it is best to bake them the same day.

How do I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge and eat them within a couple of days. Reheat in a 350°F oven until warm, because the microwave makes the mushrooms rubbery and watery.

Do I need House Seasoning for this recipe?

The recipe calls for Paula Deen's House Seasoning, but you can mix your own from salt, pepper and garlic powder. Taste the filling before you fill the caps, since feta and Parmesan are already salty.

Why are my stuffed mushrooms watery?

Wet spinach is the usual cause, so squeeze it until no more liquid comes out. Mushrooms also release their own juice as they bake, so wiping them instead of rinsing helps keep the pan drier.