Chicken and Spinach Stuffed Mushrooms

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These Chicken and Spinach Stuffed Mushrooms are savory, cheesy, and packed with flavor in every bite.

Juicy mushroom caps are filled with a creamy chicken, spinach, and Parmesan mixture, then topped with a golden breadcrumb crust.

They’re the perfect warm appetizer for parties, holiday gatherings, or cozy dinners at home.

This recipe makes 15 hearty stuffed mushrooms that look impressive but are surprisingly easy to prepare!

How To Make These Chicken and Spinach Stuffed Mushrooms

Ingredients You’ll Need For This Recipe

15 large button mushrooms (about 2 inches wide)
¼ pound chicken (about 4 oz), cooked or fresh
1 large garlic clove, minced
½ shallot, finely chopped
3 cups fresh spinach
3 oz cream cheese
2 tablespoons grated Parmesan cheese
Salt and pepper, to taste
½ teaspoon dried basil

For the topping:

1 teaspoon dried breadcrumbs
1 teaspoon grated Parmesan
⅓ teaspoon dried garlic
⅓ teaspoon dried basil

Step-by-Step Guide

1. Preheat your oven to 375°F.

2. Wash the mushrooms under running water and let them dry. Remove the stems from the caps and set them aside.

3. Place the mushroom caps open-side down on a baking tray. Bake for 7–10 minutes, until they begin to release water.

4. Remove them from the oven and transfer them off the tray to cool completely. They will continue releasing moisture as they cool.

5. While the mushrooms are cooling, cook the chicken in a pan with a bit of oil over medium heat. When it’s about halfway cooked, add the chopped shallot and minced garlic.

6. Finely chop the reserved mushroom stems. Once the onion is nearly soft, add the chopped stems and fresh spinach to the pan.

Cook until the spinach has wilted and the mixture is fragrant.

7. Remove from heat and let cool for a few minutes.

8. Once slightly cooled, stir in the cream cheese, Parmesan, salt, pepper, and dried basil. Mix well until fully combined. The filling will be creamy and slightly sticky.

9. In a small bowl, mix together the breadcrumbs, Parmesan, dried garlic, and dried basil.

10. Turn the mushroom caps open-side up. Fill each mushroom with about 1 tablespoon of the chicken-spinach mixture, starting with a small amount to press into the base, then building up for a generous dome.

11. Sprinkle the breadcrumb-Parmesan mixture over the top of each stuffed mushroom.

12. Return the tray to the oven and bake for 10–12 minutes, until the mushrooms are tender and the topping is golden brown.

13. Serve warm.

Important Recipe Notes

Wash your mushrooms: I rinse mine under running water and let them dry before using. Just make sure they’re fully dry before baking.
Prebaking is key: Prebaking the mushroom caps helps remove excess moisture so they don’t become watery once stuffed.
Make-ahead friendly: You can prebake the mushrooms and prepare the filling ahead of time. Store them separately or filled (without breadcrumbs) in the fridge. Add the topping just before baking so it stays crisp. They can also be fully assembled 4–5 hours ahead – just reheat in the oven for 5–7 minutes before serving.
Don’t be shy with the filling: The chicken-spinach mixture is sticky and holds its shape well, so feel free to mound it generously. The more filling, the better they taste and look!

Why You’ll Love This Recipe

Savory and satisfying – Chicken, spinach, and cheese make a rich, comforting combo.
Perfect party appetizer – Bite-sized, warm, and easy to serve.
Make-ahead option – Great for prepping before guests arrive.
Balanced flavor – Creamy filling with a crisp, golden topping.
Impressive but simple – Looks fancy, but totally manageable.