18 Creamy Spinach and Mushroom Delicious Recipes

Craving something rich, comforting, and packed with flavor? Look no further! These 18 creamy spinach and mushroom recipes are here to save your weeknight dinners—or elevate your next cozy gathering. Whether you’re in the mood for a quick skillet pasta, a luscious soup, or a showstopping casserole, we’ve got a delicious option for every craving. Get ready to fall in love with this dreamy combo all over again!

Spinach and Mushroom Stuffed Chicken Breast

This elegant yet easy stuffed chicken breast delivers restaurant-worthy flavor with a creamy, garlicky spinach-mushroom filling—perfect for impressing weeknight guests.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 tbsp olive oil
• 8 oz cremini mushrooms, finely chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach, roughly chopped
• 4 oz cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp paprika
• 1/2 cup chicken broth

Instructions

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium heat. Add mushrooms and cook for 5 minutes until softened. Stir in garlic and cook 1 minute until fragrant.
2. Add spinach and cook just until wilted, about 2 minutes. Remove from heat and mix in cream cheese, Parmesan, 1/4 tsp salt, and 1/8 tsp black pepper.
3. Slice a pocket into each chicken breast horizontally, being careful not to cut through. Stuff evenly with the spinach-mushroom mixture. Secure with toothpicks if needed.
4. Sprinkle chicken with remaining 1/4 tsp salt, 1/8 tsp black pepper, and paprika. Place in a baking dish and pour chicken broth around the edges.
5. Bake for 25–30 minutes until chicken reaches 165°F internally. Let rest 5 minutes before serving.

The cream cheese keeps the filling luxuriously rich while the broth-steaming method ensures juicy, tender chicken every time.

Tip: For extra browning, broil for 2–3 minutes at the end—just watch closely!

Creamy Spinach and Mushroom Pasta

This creamy spinach and mushroom pasta is the ultimate comfort dish—luxuriously rich yet weeknight-easy, with earthy flavors that feel like a warm hug.

• 8 oz fettuccine (or pasta of choice)
• 2 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 3 cups fresh baby spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese

1. Cook pasta according to package instructions. Reserve 1/2 cup pasta water before draining.
2. Heat olive oil in a large skillet over medium-high. Add mushrooms and cook for 5–6 minutes until golden. Stir in garlic, red pepper flakes, 1/2 tsp salt, and black pepper; cook for 1 minute until fragrant.
3. Reduce heat to medium. Add spinach and toss until just wilted, about 1 minute.
4. Pour in heavy cream and simmer for 2 minutes, stirring occasionally. Add Parmesan and stir until melted. If sauce is too thick, add reserved pasta water 1 tbsp at a time.
5. Toss drained pasta with the sauce until evenly coated. Serve immediately.

The magic here? The cream and Parmesan create a velvety sauce that clings to every noodle, while the red pepper flakes add a subtle kick to balance the richness.

Tip: For extra depth, sauté mushrooms undisturbed for 2 minutes before stirring—this builds a deeper caramelized flavor.

Spinach and Mushroom Quiche

This creamy, veggie-packed quiche is a brunch superstar—flaky crust, savory filling, and just the right amount of richness to feel indulgent without weighing you down.

Ingredients:

• 1 (9-inch) unbaked pie crust (store-bought or homemade)
• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 2 cups fresh spinach, roughly chopped
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 1 cup shredded Gruyère cheese

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish and prick the bottom with a fork. Blind bake for 10 minutes, then set aside.
2. Heat olive oil in a skillet over medium heat. Add mushrooms and cook for 5–6 minutes until softened and lightly browned. Stir in spinach and cook just until wilted, about 1 minute. Remove from heat.
3. In a bowl, whisk together eggs, heavy cream, salt, black pepper, and nutmeg until smooth.
4. Sprinkle half the Gruyère cheese over the pre-baked crust. Top with the mushroom-spinach mixture, then pour the egg mixture over everything. Sprinkle with remaining cheese.
5. Bake at 375°F for 35–40 minutes, until the center is set and the top is golden. Let cool 10 minutes before slicing.

The nutmeg adds a subtle warmth that makes this quiche feel extra cozy, while the Gruyère melts into the custard for a luxuriously creamy bite.

Tip: For a crispier crust, brush the pre-baked shell with a beaten egg white before adding the filling.

Garlic Butter Spinach and Mushroom Skillet

This cozy skillet dish is a flavor-packed side or light meal, with garlicky butter, earthy mushrooms, and tender spinach coming together in just 15 minutes.

Ingredients:

• 3 tbsp unsalted butter
• 8 oz cremini mushrooms, sliced
• 4 cloves garlic, minced
• 5 oz fresh baby spinach
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Melt 3 tbsp unsalted butter in a large skillet over medium heat. Add 8 oz cremini mushrooms and cook for 5-6 minutes until golden, stirring occasionally.
2. Add 4 cloves garlic and sauté for 30 seconds until fragrant. Stir in 5 oz fresh baby spinach, 1/2 tsp salt, and 1/4 tsp black pepper, cooking just until wilted (about 2 minutes).
3. Remove from heat and drizzle with 1 tbsp lemon juice and sprinkle with 1/4 tsp red pepper flakes (if using). Toss to combine.

The magic here? The lemon brightens the rich butter, while the mushrooms add a meaty bite without any fuss. Perfect for spooning over crusty bread or eggs!

Tip: For extra depth, swap half the butter with olive oil and finish with a sprinkle of Parmesan.

Spinach and Mushroom Lasagna

This veggie-packed lasagna is a cozy crowd-pleaser, with layers of creamy ricotta, sautéed mushrooms, and fresh spinach—no one will miss the meat!

Ingredients

• 12 lasagna noodles (uncooked)
• 2 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 3 cups fresh spinach
• 15 oz ricotta cheese
• 1 large egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 2 cups shredded mozzarella
• 24 oz marinara sauce

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles al dente according to package directions; drain and set aside.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add mushrooms and sauté for 5 minutes until softened. Stir in spinach and cook just until wilted, 1–2 minutes. Remove from heat.
3. In a bowl, mix ricotta, egg, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder until combined.
4. Spread 1/2 cup marinara in a 9×13″ baking dish. Layer 4 noodles, half the ricotta mixture, half the mushroom-spinach mix, 1/2 cup mozzarella, and 3/4 cup marinara. Repeat layers, ending with noodles, remaining marinara, and 1 cup mozzarella.
5. Cover with foil and bake 25 minutes. Uncover and bake 10 more minutes until bubbly and golden. Let rest 10 minutes before slicing.

The layers stay perfectly distinct here—no soggy noodles—thanks to pre-cooking them just until tender. The mushrooms add a meaty depth that balances the bright spinach.

Tip: For extra flavor, swap half the ricotta with goat cheese or stir 1/4 cup grated Parmesan into the filling.

Spinach and Mushroom Risotto

This rich, veggie-packed risotto feels indulgent but comes together with simple pantry staples—perfect for a cozy weeknight dinner.

Ingredients:

• 4 cups low-sodium vegetable broth
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 8 oz cremini mushrooms, sliced
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine (or sub broth)
• 3 cups fresh baby spinach
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat vegetable broth in a saucepan over low heat; keep warm.
2. In a large skillet, heat olive oil over medium. Add onion and mushrooms; cook 5 minutes until softened. Stir in garlic and cook 30 seconds.
3. Add Arborio rice; toast 1 minute. Pour in white wine, stirring until absorbed.
4. Add warm broth 1/2 cup at a time, stirring frequently until liquid is absorbed before adding more (about 20 minutes total).
5. Fold in spinach, Parmesan, butter, salt, and pepper. Cook 2 minutes until spinach wilts and cheese melts.

The key here? Patience—letting the rice slowly absorb the broth creates that signature creamy texture without heavy cream.

Tip: For extra depth, stir in 1/2 tsp lemon zest at the end!

Spinach and Mushroom Stuffed Portobello Caps

These hearty stuffed mushrooms are a showstopper—packed with savory spinach, garlicky mushrooms, and melty cheese, they’re a satisfying vegetarian main or impressive side.

Ingredients:

• 4 large Portobello mushroom caps, stems removed and gills scraped
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 8 oz cremini mushrooms, finely chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach, roughly chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F. Brush Portobello caps with 1 tbsp olive oil and sprinkle with 1/4 tsp salt and black pepper. Place gill-side up on a baking sheet.
2. Heat remaining 1 tbsp olive oil in a skillet over medium. Add cremini mushrooms and cook 5 minutes until softened. Stir in garlic, spinach, remaining 1/4 tsp salt, and red pepper flakes (if using); cook 2 minutes until spinach wilts. Remove from heat.
3. Divide the mushroom-spinach mixture among the Portobello caps. Top with mozzarella and Parmesan. Bake 15–18 minutes until cheese is bubbly and golden.

The combo of earthy mushrooms, bright spinach, and gooey cheese makes these caps irresistible—plus, they hold their shape beautifully for easy serving.

Tip: For a crispier topping, broil for 1–2 minutes at the end (watch closely!).

Spinach and Mushroom Frittata

This fluffy, veggie-packed frittata is a weekend brunch hero—easy to whip up and endlessly adaptable with whatever greens you have on hand.

Ingredients:

• 8 large eggs
• 1/4 cup whole milk
• 1 tbsp olive oil
• 1 cup sliced cremini mushrooms
• 2 cups fresh spinach, roughly chopped
• 1/2 cup shredded cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 375°F. In a bowl, whisk together eggs, milk, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp garlic powder until smooth. Set aside.
2. Heat 1 tbsp olive oil in a 10-inch oven-safe skillet over medium. Add mushrooms and sauté for 5 minutes until softened. Stir in spinach and cook just until wilted, about 1 minute.
3. Pour egg mixture over veggies, tilting the pan to distribute evenly. Sprinkle cheddar cheese on top. Cook undisturbed for 2 minutes until edges set.
4. Transfer skillet to the oven and bake for 12–15 minutes until the center is just set and the top is lightly golden. Let cool 5 minutes before slicing.

The magic here? The mushrooms add a meaty depth while the spinach keeps it bright—no sad, soggy greens in sight. Serve with crusty toast for the ultimate bite.

Tip: For extra fluffiness, let the egg mixture sit for 5 minutes before cooking to allow the milk to tenderize the eggs.

Spinach and Mushroom Soup

This velvety soup is a hug in a bowl—earthy mushrooms and fresh spinach swirl together in a rich, garlicky broth that’s ready in under 30 minutes.

Ingredients

• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 4 cups fresh spinach, packed
• 3 cups vegetable broth
• 1 cup heavy cream
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp nutmeg

Instructions

1. Melt 2 tbsp unsalted butter in a pot over medium heat. Add the onion and sauté for 3 minutes until translucent. Stir in 3 garlic cloves, minced and cook for 30 seconds until fragrant.
2. Add the mushrooms and cook for 5 minutes, stirring occasionally, until they release their juices and soften.
3. Pour in 3 cups vegetable broth and bring to a simmer. Cook for 10 minutes to let flavors meld.
4. Reduce heat to low. Stir in 4 cups fresh spinach until wilted, about 2 minutes. Blend with an immersion blender (or carefully transfer to a countertop blender) until smooth.
5. Return soup to the pot. Stir in 1 cup heavy cream, 1 tsp salt, ½ tsp black pepper, and ¼ tsp nutmeg. Warm through for 2 minutes—don’t boil.

The nutmeg adds a whisper of warmth that makes this soup feel extra cozy, while the blended spinach keeps it vibrantly green. Tip: For a lighter version, swap half the cream for whole milk—it’ll still be luxuriously smooth!

Spinach and Mushroom Quesadillas

These veggie-packed quesadillas are a quick, satisfying meal with a perfect balance of earthy mushrooms and fresh spinach—ideal for busy weeknights.

Ingredients:

• 2 tbsp olive oil, divided
• 8 oz cremini mushrooms, sliced
• 2 cups fresh spinach, roughly chopped
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 4 large flour tortillas (10-inch)
• 1 1/2 cups shredded Monterey Jack cheese
• 1/4 cup sour cream (for serving)
• Hot sauce (optional, for serving)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add mushrooms and cook for 5–6 minutes until browned. Stir in spinach, garlic powder, smoked paprika, and salt. Cook for 1–2 minutes until spinach wilts, then transfer to a bowl.
2. Wipe the skillet clean, then heat remaining 1 tbsp olive oil over medium. Place one tortilla in the skillet, sprinkle with 1/3 cup cheese, then spread half the mushroom-spinach mixture evenly over the cheese. Top with another 1/3 cup cheese and a second tortilla.
3. Cook for 2–3 minutes per side, pressing lightly with a spatula, until golden and crispy. Repeat with remaining ingredients.
4. Slice into wedges and serve with sour cream and hot sauce if desired.

The smoked paprika adds a subtle depth to the veggies, while the double layer of cheese ensures every bite is gloriously gooey.

Tip: For extra crunch, brush the tortillas with a little oil before cooking.

Spinach and Mushroom Stir-Fry

This vibrant stir-fry comes together in minutes, packing a punch of umami-rich mushrooms and tender spinach—perfect for busy weeknights.

Ingredients:

• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 lb cremini mushrooms, sliced
• 5 oz fresh baby spinach
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 3 cloves garlic and sauté for 30 seconds until fragrant.
2. Add mushrooms and cook for 5–6 minutes, stirring occasionally, until they release their moisture and turn golden.
3. Stir in 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1/4 tsp red pepper flakes (if using), tossing to coat the mushrooms evenly.
4. Add spinach in batches, wilting each addition before adding more (about 2 minutes total). Drizzle with 1 tsp sesame oil and toss to combine.

The magic here? The mushrooms soak up the savory sauces while the spinach stays just tender—no soggy greens! Serve over rice or noodles for a complete meal.

Tip: For extra depth, swap half the soy sauce with dark soy sauce or add a pinch of sugar to balance the saltiness.

Spinach and Mushroom Tart

This savory tart is a showstopper with its flaky crust and rich, earthy filling—perfect for brunch or a light dinner.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 2 cups fresh spinach, roughly chopped
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup shredded Gruyère cheese
• 1 large egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Unfold the puff pastry onto a parchment-lined baking sheet and prick all over with a fork. Bake for 10 minutes until lightly puffed, then set aside.
2. Heat olive oil in a skillet over medium heat. Add mushrooms and cook for 5 minutes until softened. Stir in spinach, garlic, salt, black pepper, and red pepper flakes (if using); cook for 2 more minutes until spinach wilts.
3. Spread the mushroom-spinach mixture evenly over the par-baked crust, then sprinkle with Gruyère. Brush the edges with beaten egg.
4. Bake for 15–18 minutes until the cheese melts and the crust is golden. Let cool for 5 minutes before slicing.

The Gruyère adds a nutty depth that pairs beautifully with the earthy mushrooms—plus, the flaky crust is irresistible straight from the oven.

Tip: For extra crispiness, bake the tart directly on the oven rack (still on the parchment) for the last 5 minutes.

Spinach and Mushroom Ravioli

These homemade ravioli are stuffed with a creamy, earthy spinach and mushroom filling—perfect for impressing guests or treating yourself to a cozy night in.

Ingredients:

• 1 cup ricotta cheese
• 1 cup finely chopped baby spinach
• 1 cup finely chopped cremini mushrooms
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 1 package (12 oz) round wonton wrappers
• 1 egg, beaten (for sealing)
• 2 tbsp olive oil (for cooking)

Instructions:

1. In a bowl, mix ricotta, spinach, mushrooms, Parmesan, garlic, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp nutmeg until well combined.
2. Lay out wonton wrappers on a floured surface. Place 1 tsp filling in the center of each, brush edges with beaten egg, then top with another wrapper. Press firmly to seal.
3. Bring a large pot of salted water to a boil. Cook ravioli in batches for 2–3 minutes until they float to the top. Drain gently.
4. Heat 2 tbsp olive oil in a skillet over medium heat. Sauté cooked ravioli for 1–2 minutes per side until lightly golden.

The nutmeg adds a subtle warmth to the filling, while the pan-frying gives the delicate ravioli a satisfying crisp edge.

Tip: Freeze uncooked ravioli on a baking sheet before transferring to a bag for easy future meals—they cook straight from frozen!

Spinach and Mushroom Casserole

This creamy, veggie-packed casserole is the ultimate comfort food—rich enough for a holiday side but easy enough for weeknight dinners.

Ingredients:

• 10 oz fresh spinach, roughly chopped
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish.
2. In a large skillet, heat olive oil and 1 tbsp butter over medium heat. Add onions and mushrooms; cook for 5 minutes until softened. Stir in garlic and cook for 1 minute.
3. Add spinach in batches, stirring until wilted (about 3 minutes total). Remove from heat.
4. In a saucepan, melt remaining 1 tbsp butter over low heat. Whisk in heavy cream, salt, black pepper, and nutmeg. Simmer for 2 minutes until slightly thickened.
5. Spread veggie mixture in the baking dish. Pour cream sauce evenly over top, then sprinkle with mozzarella and Parmesan.
6. Bake for 20 minutes until bubbly and golden. Let rest 5 minutes before serving.

The nutmeg adds a subtle warmth that makes this casserole feel extra cozy, while the creamy sauce keeps every bite luxuriously tender.

Tip: For a crispy top, broil for the last 2 minutes—just keep an eye on it!

Spinach and Mushroom Pizza

This veggie-packed pizza is a weeknight winner—earthy mushrooms, fresh spinach, and melty cheese come together on a crispy crust for a slice you’ll crave.

Ingredients

• 1 lb store-bought pizza dough, room temperature
• 2 tbsp olive oil, divided
• 1 cup sliced cremini mushrooms
• 2 cups fresh baby spinach
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp red pepper flakes (optional)

Instructions

1. Preheat oven to 475°F. Roll out dough on a floured surface to a 12-inch circle, then transfer to a greased baking sheet. Brush with 1 tbsp olive oil.
2. Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add mushrooms and cook for 5 minutes until softened. Stir in spinach, garlic, salt, and black pepper; cook 1 minute until spinach wilts. Remove from heat.
3. Spread marinara sauce over dough, leaving a 1-inch border. Top with mozzarella, then the mushroom-spinach mixture. Sprinkle with Parmesan and red pepper flakes (if using).
4. Bake for 12–15 minutes until crust is golden and cheese bubbles. Let cool 2 minutes before slicing.

The garlicky spinach-mushroom duo shines here, but the real magic is the crispy-edged crust—thanks to that high-heat bake!

Tip: For extra flavor, drizzle with balsamic glaze after baking.

Spinach and Mushroom Omelette

Fluffy eggs stuffed with earthy mushrooms and tender spinach—this omelette is a hearty, veggie-packed breakfast that comes together in minutes.

Ingredients:

• 3 large eggs
• 1 tbsp unsalted butter
• 1/2 cup sliced cremini mushrooms
• 1/2 cup fresh spinach, roughly chopped
• 2 tbsp shredded cheddar cheese
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tsp olive oil

Instructions:

1. In a bowl, whisk the eggs with 1/4 tsp salt and 1/8 tsp black pepper until smooth.
2. Heat olive oil in an 8-inch nonstick skillet over medium heat. Add mushrooms and cook for 3–4 minutes until softened. Stir in spinach and cook just until wilted, about 1 minute. Transfer to a plate.
3. Melt butter in the same skillet over medium-low heat. Pour in eggs, tilting the pan to spread evenly. Let cook undisturbed for 1 minute.
4. Once edges set, gently lift with a spatula to let uncooked egg flow underneath. Sprinkle cheese and the mushroom-spinach mixture over one half. Fold the other half over the filling and cook for 1 more minute.

The key here? A low-and-slow cook for the creamiest eggs, with the mushrooms adding a savory depth that pairs perfectly with the mild spinach.

Tip: For extra fluffiness, add a splash of milk to the eggs before whisking.

Spinach and Mushroom Stuffed Shells

These cheesy, veggie-packed stuffed shells are a crowd-pleaser—rich enough for a special dinner but simple enough for a weeknight!

Ingredients

• 20 jumbo pasta shells
• 2 tbsp olive oil
• 8 oz cremini mushrooms, finely chopped
• 3 cloves garlic, minced
• 5 oz fresh spinach, roughly chopped
• 15 oz ricotta cheese
• 1 cup shredded mozzarella, divided
• 1/4 cup grated Parmesan
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce

Instructions

1. Preheat oven to 375°F. Cook pasta shells according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add mushrooms and sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant. Add spinach and cook just until wilted, about 2 minutes. Remove from heat.
3. In a bowl, combine ricotta, 1/2 cup mozzarella, Parmesan, oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Fold in the mushroom-spinach mixture.
4. Spread 1 cup marinara sauce in the bottom of a 9×13″ baking dish. Stuff each shell with the ricotta filling and arrange in the dish. Top with remaining marinara and 1/2 cup mozzarella.
5. Bake for 25 minutes until bubbly and cheese is golden. Let cool 5 minutes before serving.

The earthy mushrooms and bright spinach balance the creamy filling perfectly, while the crispy cheese topping adds the best texture contrast.

Tip: For extra flavor, sauté the mushrooms with a pinch of red pepper flakes before adding the garlic.

Spinach and Mushroom Alfredo

Creamy, garlicky Alfredo gets a veggie-packed upgrade with tender spinach and earthy mushrooms—comfort food that feels a little lighter (but just as indulgent).

Ingredients:

• 8 oz fettuccine pasta
• 2 tbsp unsalted butter
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 2 cups fresh baby spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 tsp black pepper
• 1/2 tsp salt

Instructions:

1. Cook the fettuccine according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
2. In a large skillet, melt the butter over medium heat. Add the mushrooms and cook for 5–6 minutes until golden, stirring occasionally.
3. Stir in the garlic and cook for 30 seconds until fragrant. Add the spinach and cook just until wilted, about 1 minute.
4. Pour in the heavy cream, Parmesan, black pepper, and salt. Simmer for 3–4 minutes, stirring constantly, until the sauce thickens slightly.
5. Toss the cooked pasta into the sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.

The magic here? The mushrooms soak up all that creamy garlic-Parmesan goodness while keeping their meaty texture—no sad, soggy veggies here.

Tip: For extra depth, swap half the Parmesan with aged Asiago cheese.

Conclusion

With 18 creamy, dreamy spinach and mushroom recipes, there’s something here for every home cook to love! Whether you’re craving a cozy pasta, a hearty casserole, or a quick skillet dish, these delicious ideas are sure to satisfy. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these tasty meals too. Happy cooking!