Spinach Dip Stuffed Mushrooms
These Spinach Dip Stuffed Mushrooms are creamy, cheesy, and packed with garlicky spinach dip flavor, baked right into mushroom caps. They’re easy to make, perfect for entertaining, and always one of the first appetizers to disappear.
Servings: 20
Calories: 63kcal
Equipment
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
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.
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
Serving: 1mushroom | Calories: 63kcal | Carbohydrates: 2g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 138mg | Potassium: 108mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 291IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 0.2mg
