Champignons Stuffed with Spinach and Cheese

by Editorial Staff

An interesting recipe for stuffed mushrooms – with spinach and cheese. Such a mushroom appetizer is also suitable for a family dinner, and will perfectly decorate any festive table.


  • Champignons – 600 g
  • Spinach – 3 bunches
  • Cream – 200 ml
  • Grated cheese – 120 g
  • Baguette – 125 g
  • White onion – 1 pc.
  • Smoked pork brisket – 80 g
  • Olive oil – 1-2 tbsp
  • Salt to taste
  • Ground black pepper – to taste


  1. Before you start cooking stuffed mushrooms, turn on the oven to heat it up to 190 ° C. Grate the baguette on a coarse grater to make about 1 cup of crumbs (125 g). Line a baking sheet with baking paper and spread the crumbs evenly. Dry the crumbs in a preheated oven for about 10 minutes.
  2. Peel the champignons, separate the legs.
  3. Put the mushroom caps on a baking sheet lined with baking paper. Sprinkle mushrooms with olive oil, salt and pepper.
  4. Fold the mushroom legs and the onion, cut into several pieces, into a blender. Chop the mushrooms and onions.
  5. Finely chop the pork brisket. Fry in a pan. Remove the greaves from the pan and place on a plate with a paper towel.
  6. Fry chopped mushrooms and onions in the melted fat.
  7. Coarsely chop the spinach or tear it by hand. Add spinach to skillet and fry for 3-4 minutes.
  8. Then add cream and simmer for about 4-5 minutes. Turn off heating.
  9. Grate the cheese on a fine grater, add to the pan with spinach and mix.
  10. Add greaves and 3/4 bread crumbs there. Mix well.
  11. Immediately fill the mushroom caps with the mixture. Sprinkle the stuffed mushrooms with the remaining bread crumbs. Bake champignons with spinach and cheese in the oven at 190 ° С for 25-30 minutes.
  12. Champignons stuffed with spinach and cheese are ready!

    Enjoy your meal!

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