Juicy, rich, and bursting with flavor, these meat and spinach stuffed mushrooms are a total treat. Stuff some baby bella mushrooms for bite-sized appetizers, or use full-sized Portobellos for a mouthwatering main course!
If you’re looking for a low-carb, healthy appetizer that’s absolutely jam-packed with flavor, you’ve found it! These meat and spinach stuffed mushrooms are the ultimate sharer. The recipe is super simple, and you can even adapt it into a hearty main by using super-sized mushrooms.
One of the main benefits of stuffing veggies is that you can really get creative with your flavors while loading up on nutrients. I chose red wine, garlic and goat cheese for this dish, and it’s divine. The rich wine balances the earthiness of the mushroom, the creamy goat’s cheese mellows the rich ground beef, and the garlic adds an amazing dose of savory goodness.
These naturally gluten free stuffed mushrooms are quick, easy to make, and totally delicious. So, why not impress your guests at your next dinner party? Or, you can do what I did and make a whole plate for yourself!
Ingredients for Meat and Spinach Stuffed Mushrooms
This is the full list of ingredients you’ll need to nail these meat and spinach stuffed mushrooms. I’ve included some customizations and substitutions below if you want to switch things up
Portabella Mushrooms: The main ingredient for these meat and spinach stuffed portobello mushrooms! Use baby bella mushrooms for appetizer-sized bites, or opt for fully grown Portobellos to turn this dish into a main course. Mushrooms remain tender and flavorful when cooked. Plus, the flavors from the meat and spinach seep into the gills, making every bite nice and juicy.
Olive Oil: To sauté our stems and garlic for the filling. If you don’t have olive oil, any neutral, high-smoke-point oil will do!
Ground Beef: Juicy, savory beef works inexplicably well with hearty Portobello mushrooms. Lower-fat content mince is healthier, but richer beef will give you juicer appetizers. So, I’ll leave the choice up to you!
Red Onion: Sautéed red onion has a subtle sweetness that works beautifully among all these rich ingredients.
Garlic Cloves: Turns up the savory with a good helping of umami flavor.
Red Wine: We reduce the red wine as we add it to the pan. This intensifies those naturally fruity and earthy notes. These flavors complement the umami of the mushroom and garlic, adding complexity to our dish!
Paprika: Brings a warm, smoky, and slightly sweet flavor to our filling. This pairs well with the earthiness of the mushrooms and the richness of the meat.
Ground Thyme: This ingredient is slightly minty and lemony. So, including it in our meat and spinach stuffed peppers brings a fresh and aromatic dimension that elevates the deeper, more decadent flavors. Use Italian seasoning instead if you’d prefer.
Baby Spinach Leaves: My favorite superfood! Spinach is loaded with vitamins, minerals, iron, and magnesium. And it tastes great, too! Don’t be put off if 3 ounces looks like a lot. This ingredient will shrink a ton as it cooks.
Goat Cheese: Top your mushrooms with goat’s cheese for a deliciously creamy, tangy contrast to the savory filling. This cheese melts beautifully and creates a deliciously gooey topping that adds another layer of indulgence to our stuffed mushrooms.
Sea Salt and Black Pepper: To taste. Add some red pepper flakes for a little heat.
Recipe Customizations
- I’ve suggested ground beef, but I’ve made this recipe with elk before! Ground pork, Italian sausage, or ground turkey would also be great substitutes.
- Off the alcohol? Replace the red wine with chicken broth.
- Replace goat cheese with any other cheese you like, including parmesan cheese, or blue cheese.
- Cremini mushrooms, white mushrooms, or white button mushrooms work too in this easy mushroom recipe.
- Mix 1/2 cup of Italian breadcrumbs or panko breadcrumbs into the stuffing mixture for a more classic approach to stuffed mushrooms.
- Toss in some fresh herbs like fresh rosemary or fresh parsley.
How to Make Meat and Spinach Stuffed Mushrooms
First, preheat the oven to 400 degrees Fahrenheit.
Then it’s time to prep the mushrooms! Wash them under cool water or with a damp paper towel. Remove the stems (but don’t throw them away!) and set the caps to one side.
Chop up the mushroom stems along with the onion and garlic, then heat some olive oil in a medium-sized skillet and toss them in.
Sauté for a short time over medium heat, then begin to add the red wine one tablespoon at a time, making sure each tablespoon evaporates before adding the next one. This will take around 10 to 12 minutes.
Cook until the onion is soft, then add the paprika, thyme, salt, and pepper.
Add the ground meat and spinach, and cook until the spinach has wilted and the meat is browned but not fully cooked.
Remove the skillet from the heat, and scoop the mixture into the mushroom caps. Place them in a rimmed baking sheet or a large casserole dish in a single layer.
Lay a thin slice of goat’s cheese over each mushroom and bake them in the oven at 400 degrees F for 15 minutes.
Once the cheese has turned golden brown and the juices are seeping out of the mushrooms, remove the baking dish from the oven and allow them to sit for a couple of minutes.
Serve with any additional grated cheese on top, and enjoy!
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in an air fryer or the oven for the best results.
Helpful Tips to Perfect Meat and Spinach Stuffed Mushrooms
- The meat and spinach mixture will reduce in size slightly as the mushrooms cook, so it’s best to overfill each mushroom slightly.
- We use the mushroom stems as part of the filling, so avoid buying mushrooms that have already had their stems removed.
- Watch the spinach! The moment the leaves wilt is your sign to pull your filling from the pan.
What Does It Taste Like?
Ooh, they’re so meaty!
The mushrooms catch and absorb all the flavor released by the meat and spinach, creating a gloriously savory taste that I find irresistible.
You get that robust heartiness from the meat and red wine, and it just pairs beautifully with the tangy goat’s cheese for the perfect side dish or hors d’oeuvres.
They are the perfect size appetizer for enjoying at cocktail parties or a dinner party! I keep this easy stuffed mushrooms recipe on my holiday menu to share as finger food.
Crazy for these meat and spinach stuffed mushrooms? Here are five more finger-licking appetizers for you to try!
More Appetizer Recipes:
- Hummus Flatbread with Sun-Dried Tomatoes
- Herb and Goat Cheese Stuffed Mushrooms
- Bacon Wrapped Pears with Goat Cheese and Honey
- Air Fryer Cream Cheese Stuffed Mini Peppers
- Roasted Beet and Herbed Vegan Ricotta Crostini
Always a hit with my guests, these meat and spinach stuffed mushrooms are the ultimate party pleaser. Let me know in the comments if they go down a storm at your table!
Meat and Spinach Stuffed Mushrooms Recipe
Ingredients
- 6 medium-sized portabella mushrooms
- 2 Tbsp olive oil
- ½ pound ground beef or elk
- ½ cup red onion finely chopped
- 4 cloves garlic minced
- 3 Tbsp red wine or chicken broth
- 1/4 tsp paprika
- 1/8 tsp ground thyme
- 3 ounces baby spinach leaves chopped, half a bag
- Salt and pepper to taste
- 6 slices goat cheese or cheese of choice, thinly sliced.
Instructions
- Preheat oven to 400 degrees. Wash the mushrooms, remove the stems and set the mushroom caps aside.
- Chop the mushroom stems, onion and garlic.
- Over medium heat, warm the olive oil in a medium-sized skillet. Add the mushroom stems, onion and garlic and sauté. One tablespoon at a time, add the red wine, making sure the wine is absorbed by the ingredients and evaporates before adding the next tablespoon. This process should take roughly 10 to 12 minutes, until onion is soft. Add the paprika, thyme, salt and pepper.
- Add the ground beef and brown for a few minutes, using a spatula to break it into smaller pieces. Stir in the chopped spinach. Cook just until spinach leaves have wilted and the meat is brown but not cooked all the way through. Remove skillet from heat.
- Using a spoon, scoop the meat mixture into the portabella mushrooms. Mushrooms can be stuffed to overflowing if desired. Place thin slices of goat cheese Over the stuffed mushrooms and bake in the oven for 15 minutes, until the cheese begins to turn golden brown and juices are seeping out of mushrooms. Allow mushrooms to sit a couple of minutes before placing on a platter to serve.
