Spinach Dip Stuffed Mushrooms
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Every time I make these Spinach Dip Stuffed Mushrooms, they’re gone before I even get a chance to grab one. They’re easy, creamy, loaded with flavor, and honestly feel like cheating because of how simple they are.
Crowd Favorite Spinach Dip, But Stuff It In A Mushroom!
These stuffed mushrooms came about because I wanted spinach dip, but didn’t want a bowl, chips or people hovering awkwardly around the counter. Stuffing it into mushrooms felt like a good solution, and it turns out it was a very good one.
I stuff them with a creamy spinach dip made with cheese, garlic and some seasoning. They’re really simple to throw together, plus they’re vegetarian friendly, which is always a bonus. I won’t stop you though, if you want to add bacon or sausage.
Why You’ll Love These Spinach Dip Stuffed Mushrooms
- They disappear fast. I’ve learned to accept this and plan accordingly.
- Like spinach dip, but no double-dipping. Creamy, cheesy, garlicky, and perfectly contained in a mushroom cap.
- Easy to make, easy to serve. No fuss, no hovering, no explaining how to eat them.
- Vegetarian friendly. Even the meat lovers go back for seconds.
- Very versatile. Add bacon, sausage, or extra cheese!
Key Ingredients
- Mushrooms: I like to use large white or cremini mushrooms. The bigger the better so you get more of that yummy filling in every bite.
- Onion and garlic: I always add onion and garlic to my stuffed mushrooms along with the chopped mushrooms stems which adds bulk and flavor.
- Cheese and sour cream: I chose mozzarella for the stretch factor and Parmesan cheese for the umami flavor. I also add cream cheese and sour cream to get a smooth filling. Make sure to bring the cream cheese to room temperature so you can easily mix it with the other ingredients.
- Spinach: I love to use fresh spinach, but frozen will also work as long as you squeeze out every bit of water, otherwise your mushrooms will be soggy.
- Seasonings: I use my favorites, onion and garlic powder, salt and pepper, to keep things nicely balanced.
Find the full recipe with measurements below.
Tips for Making Spinach Dip Stuffed Mushrooms
Tip 1: Clean your mushrooms. I usually use a mushroom brush to brush away any dirt. If you don’t have a mushroom brush, use a slightly damp paper towel.
Tip 2: Don’t throw out the mushroom stems. Chop them up and cook them with the onion. They add flavor and make the filling feel more substantial.
Tip 3: Let the cooked mushroom mixture cool slightly before mixing it with the cheese. Hot mushrooms and cream cheese don’t get along.
Tip 4: If you’re adding bacon or sausage, cook it fully first and fold it in at the end. This is not the place for anything raw or greasy.
Frequently Asked Questions
Can I make these ahead of time?
Yes. You can stuff the mushrooms a few hours ahead and keep them covered in the fridge. Bake them right before serving so they stay creamy and don’t weep.
Why did my mushrooms release liquid?
Mushrooms do that. Using larger caps, cooking the stems first, and keeping the filling thick helps keep things under control.
How do I reheat leftovers?
The oven is best. A few minutes at a moderate temperature brings them back without turning the mushrooms rubbery. The air fryer is also a great choice.
Serving Suggestions
I usually serve these warm, straight from the oven, when the tops are just starting to turn golden.They are a great party appetizer or holiday starter.
You can also serve them alongside these other appetizers:
Bread Dipping Oil
Bacon Wrapped Scallops
Firecracker Shrimp
Baked Feta And Spinach Dip
Try These Stuffed Mushrooms Next
- Vegetarian Stuffed Mushrooms
- Bacon Stuffed Mushrooms
- Pizza Stuffed Mushrooms
- Stuffed Portobello Mushrooms
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Spinach Dip Stuffed Mushrooms
Ingredients
- 20 large white mushrooms (or cremini mushrooms)
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 4 ounces cream cheese (softened)
- ½ cup sour cream
- ½ cup Parmesan cheese (grated )
- 1 cup chopped fresh spinach (or ½ cup frozen spinach, thawed and squeezed dry)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ cup mozzarella cheese (shredded, for topping)
- fresh parsley (for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 375 °F (190 °C). Line a baking sheet with parchment. Clean the 20 mushrooms, remove the stems, and finely chop the stems.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped mushroom stems and 1 chopped onion; cook 3 to 4 minutes. Stir in 2 minced garlic cloves and cook 30 seconds.
- Transfer the mixture to a bowl. Add 4 ounces cream cheese, ½ cup sour cream, ½ cup Parmesan, 1 cup chopped spinach, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon onion powder, and ¼ teaspoon garlic powder. Mix until fully combined and creamy.
- Spoon the spinach dip mixture into each mushroom cap. Top each with a bit of shredded mozzarella.
- Place mushrooms on the baking sheet and bake 18 to 20 minutes, until the tops are golden and the mushrooms are tender.
- Garnish with fresh parsley and serve warm.
Equipment
Notes
- Make ahead: You can stuff the mushrooms a few hours ahead and keep them covered in the fridge. Any longer than that and the mushrooms start to soften.
- Freezing: I don’t love freezing these once baked. Mushrooms don’t bounce back great after freezing and reheating. If you really want to freeze them, freeze the filling only and stuff fresh mushrooms later.
- Customizing: This filling is flexible. Swap cheeses, add a pinch of red pepper flakes, or toss in herbs if that’s your thing. Just keep the mixture thick so it stays put.
- Adding bacon or sausage: Fully cook and crumble bacon or sausage first, then fold it into the filling. A little goes a long way. Too much and the mushrooms won’t bake properly.
- Leftover filling: If you have extra filling, don’t waste it. Spread it on toast, stuff it into mini peppers, or warm it up and serve it as a quick dip.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
