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Maggiano’s Style Stuffed Mushrooms

Italian Style Spinach Stuffed Mushrooms adapted from the restaurant.
Prep Time 20 mins
Cook Time 20 mins
Course Appetizer
Cuisine Italian
Servings 8


  • Baking Pan
  • Parchment Paper
  • Sauté pan, cutting board, knives, etc.


  • 12 Large Portobello Mushrooms (2 small packs of regular sized mushrooms)
  • 6 Cups Fresh Spinach
  • 1/2 LB (1 stick) Butter, Softened
  • 1 Cup Extra Sharp White Cheddar (or Fontina/cheese of your choice)
  • 1 1/2 Cup Japanese style bread crumbs
  • 1/2 Tsp Pink Himalayan Salt
  • 1/4 Tsp Black Pepper
  • 1/4 Tsp Granulated Garlic
  • 1/4 Tsp Dried Oregano
  • 1 TBSP Chopped Fresh Basil
  • 1 TBSP Chopped Fresh Parsley
  • 1 Tsp Minced Garlic
  • Olive Oil
  • Smoked Paprika (sprinkled on top)


  • Pre wash produce with your vegetable cleaner of choice.
  • Preheat oven to 350 degrees.
  • Remove stems from mushrooms, and place in mixing bowl. Toss with about 1 oz. of olive oil and season with salt and pepper.
  • Roast mushrooms in oven for about 15 minutes, stem side facing up. Remove, cool slightly, and turn mushrooms over to allow juice to drain.
  • Meanwhile, Sauté garlic & olive oil in pan. Add spinach, salt, & pepper, and cook down until tender. Remove from heat, drain any remaining juice and cool.
  • Chop up your cooked spinach with your food scissors (or use cutting board).
  • In a medium/large mixing bowl add butter, salt & pepper, oregano, granulated garlic, basil, parsley, & bread crumbs. Mix together by hand until everything is well mixed.
  • In a separate mixing bowl, add spinach & chees together, and mix.
  • Place spinach mixture in mushroom, and top with the gratin-butter mix (pressed into little discs).
  • Bake mushrooms in the oven for 15-20 minutes (until golden brown)
  • Serve and enjoy!


You can prepare the stuffed mushrooms in advance, and keep refrigerated until you’re ready to bake them.
Keyword Appetizers, Cheese, Spinach, Stuffed Mushrooms