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Spinach Dip Stuffed Mushrooms Recipe

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4.3 from 10 reviews

Deliciously creamy spinach dip stuffed mushrooms baked to golden perfection, combining sautéed mushroom stems, fresh spinach, cream cheese, sour cream, and a blend of cheeses. These bite-sized appetizers are perfect for parties or a savory snack rich in flavor and easy to prepare.

Ingredients

Mushrooms

  • 20 large white mushrooms (or cremini mushrooms)
  • 1 tablespoon olive oil
  • fresh parsley (for garnish)

Filling

  • 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

Topping

  • ½ cup mozzarella cheese, shredded

Instructions

  1. Prep the mushrooms: Preheat your oven to 375 °F (190 °C). Clean the mushrooms carefully and remove their stems. Finely chop the stems to use in the filling.
  2. Cook the filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushroom stems and the finely chopped onion. Sauté for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds, allowing the garlic to become fragrant.
  3. Make the dip: Transfer the cooked mushroom stem mixture into a mixing bowl. Add the softened cream cheese, sour cream, grated Parmesan, chopped spinach, salt, black pepper, onion powder, and garlic powder. Mix everything thoroughly until you have a creamy and well-combined spinach dip filling.
  4. Stuff the mushrooms: Take each mushroom cap and spoon the spinach dip mixture into it generously. Then sprinkle shredded mozzarella cheese on top of each stuffed mushroom for a melty, cheesy finish.
  5. Bake: Arrange the stuffed mushrooms on a baking sheet lined with parchment paper. Bake in the preheated oven for 18 to 20 minutes, or until the cheese on top is golden and bubbly and the mushrooms are tender.
  6. Serve: Once baked, garnish the mushrooms with fresh parsley. Serve these stuffed mushrooms warm as a delightful appetizer or snack.

Notes

  • Using fresh spinach gives a better texture, but frozen spinach can be substituted if drained well.
  • Be sure to squeeze out excess moisture from frozen spinach to avoid soggy filling.
  • To save time, prepare the filling a day ahead and store it covered in the fridge.
  • White mushrooms or cremini can be used; choose large caps for easier stuffing.
  • Leftovers can be refrigerated and reheated in the oven for best texture.

Find it online: https://marthatasty.com/spinach-dip-stuffed-mushrooms-recipe/