Sunny's Spinach and Cheese Stuffed Mushrooms

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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 10 to 12 servings
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1 teaspoon olive oil

5 ounces baby spinach

5 ounces garlic and herb Gournay cheese, such as Boursin, at room temperature

2 cloves garlic, grated on a rasp or minced

Pinch of crushed red pepper flakes

Kosher salt and freshly cracked black pepper


1 cup Italian-style breadcrumbs

1/2 cup walnuts

Kosher salt and freshly cracked black pepper

2 to 3 tablespoons olive oil


20 to 24 cremini mushrooms, stems and gills removed


  1. Preheat the oven to 375 degrees F.
  2. For the filling: In a medium pot, heat the olive oil over medium heat. Add the spinach and cook, stirring constantly, until just wilted, about 2 minutes. Add the cheese, garlic and red pepper flakes. Cook over medium heat, constantly tossing and stirring, until the cheese melts and everything is mixed together, another 2 to 4 minutes. Season lightly with a pinch of salt and a few grinds of pepper.
  3. For the topping: In a food processor, add the breadcrumbs, walnuts, a pinch of salt and a few grinds of pepper. Pulse to combine, then, with the motor running, slowly drizzle in the olive oil. The mixture should be crumbly and easy to sprinkle.
  4. For the mushrooms: Stuff each mushroom with an equal amount of the filling. Sprinkle an equal amount of topping over each mushroom. Place on a baking sheet and bake until the tops are golden and the mushrooms are cooked through, 8 to 10 minutes.