Name: Spinach Dip Stuffed Mushrooms Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
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)

There’s something utterly irresistible about bite-sized treats packed with creamy, flavorful goodness — that’s exactly what this Spinach Dip Stuffed Mushrooms Recipe delivers. These little gems bring creamy spinach dip and tender mushrooms together in a way that’s perfect for parties, weeknight snacks, or even a cozy night in.

A white plate holds about fifteen stuffed mushrooms, arranged close together. Each mushroom has a brown cap base topped with a thick layer of creamy, melted cheese mixed with chopped herbs, showing hints of green and slight golden brown spots from baking. Small pieces of green parsley are sprinkled over the mushrooms. The plate sits on a white marbled surface with bits of herbs scattered nearby, adding a fresh touch. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spinach Dip Stuffed Mushrooms Recipe
Top Tip
How to Serve Spinach Dip Stuffed Mushrooms Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spinach Dip Stuffed Mushrooms Recipe

Why You'll Love This Recipe

I can’t tell you how many times I’ve brought these spinach dip stuffed mushrooms to gatherings and ended up with an empty tray before I had a chance to grab one. They’re cheesy, comforting, and sneaky-healthy thanks to the spinach — this recipe really hits those crave-worthy snack vibes.

Rich creamy filling: The combination of cream cheese, sour cream, and Parmesan creates a silky, luscious dip that clings perfectly to each mushroom cap.
Simple yet impressive: Despite being straightforward to make, these mushrooms look fancy and taste gourmet enough for any occasion.
Flexible and customizable: You can easily swap cheeses, add spices, or fold in extras like bacon to make it truly your own.
Perfect party appetizer: These are a crowd-pleaser and super easy to prepare ahead, making hosting stress-free.

Ingredients & Why They Work

This recipe balances fresh ingredients with creamy, cheesy textures so that everything blends into something both hearty and elegant. When shopping, aim for fresh mushrooms and good-quality cheeses for the best results.

Flat lay of twenty large white mushrooms with smooth caps, a small pile of finely chopped white onion, two whole garlic cloves unpeeled, a soft block of cream cheese, a small white bowl filled with sour cream, a small white bowl holding grated Parmesan cheese, a small white bowl with freshly chopped green spinach leaves, a small white bowl containing fine white salt, a small white bowl with freshly ground black pepper, a small white bowl with pale beige onion powder, a small white bowl with light tan garlic powder, a small white bowl of shredded mozzarella cheese, and a few sprigs of fresh parsley, all arranged symmetrically on simple white ceramic dishes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Large white mushrooms: I love these for their mild flavor and sturdy caps that hold the filling well. You can also use cremini for a deeper mushroom taste.
Olive oil: Helps sauté the onion and mushroom stems and adds a subtle richness.
Small onion: Adds sweetness and depth to the filling; finely chopped so it blends nicely.
Garlic cloves: Fresh garlic gives that signature kick to the dip.
Cream cheese: The base of the filling for creamy texture and tang.
Sour cream: Adds moisture and a bit of tang that balances cheesy richness.
Parmesan cheese: Sharp, salty, and nutty, it lifts the whole filling flavor.
Fresh spinach: Adds a fresh, slightly vegetal note and a splash of color; thawed frozen spinach works well too if pressed dry.
Salt, pepper, onion powder, garlic powder: These seasonings layer in extra flavorful depth without overpowering.
Mozzarella cheese: Melts beautifully on top for that golden, bubbly finish.
Fresh parsley: A bright, fresh garnish to finish off each bite.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep the filling classic but sometimes toss in a pinch of crushed red pepper flakes for a little heat or swap half the Parmesan for smoked cheddar for a subtle smoky twist. Go ahead and make it your own — the basics are so forgiving!

Variation: One of my favorite tweaks is adding cooked crumbled bacon. It adds a salty crunch that pairs perfectly with the creamy dip — just make sure to keep it to a small amount so the mushrooms don’t get overloaded.
Vegetarian modification: This recipe is naturally vegetarian, but you can sneak in extra veggies like finely chopped bell peppers or artichokes into the filling for a fresher bite.
Diet-friendly changes: For a lighter version, swap sour cream for Greek yogurt and use part-skim mozzarella to keep the richness but cut some fat.

Step-by-Step: How I Make Spinach Dip Stuffed Mushrooms Recipe

Seven stuffed mushrooms are placed in a small pile on a round white speckled plate. Each mushroom has a thick light brown cap filled with a creamy, slightly browned topping made of cheese and finely chopped herbs and mushrooms. The melted cheese covers the top, showing spots of golden brown from baking, and fresh green herb bits are sprinkled on and around the mushrooms. The plate sits on a white marbled surface with a blurry blue cloth and a green leaf in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Clean the Mushrooms

I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper — it saves on cleanup. Then, I carefully wipe the mushrooms with a damp paper towel or a mushroom brush to clean them without making them soggy. The stems get removed and chopped finely to use in the filling, which helps reduce waste and adds more mushroom flavor.

Step 2: Cook the Filling Base

Next up, heat the olive oil in a skillet over medium heat and toss in the chopped mushroom stems and onion. I let them soften for 3 to 4 minutes until they’re fragrant and slightly golden. Adding minced garlic last, I cook just 30 seconds so the garlic flavor stays bright without burning.

Step 3: Mix the Spinach Dip Filling

Once the aromatic veggies are ready, I transfer everything to a bowl and add softened cream cheese, sour cream, Parmesan, fresh spinach, and the spices. Stirring everything until smooth and creamy is key — take your time here so the flavors meld into a luscious dip that will hold its shape inside the mushrooms.

Step 4: Stuff and Top the Mushrooms

I spoon generous amounts of the spinach dip filling into each mushroom cap, making sure they’re all nicely packed without overfilling. A little shredded mozzarella goes on top of every stuffed mushroom — this melts beautifully, creating that golden, savory crust we all adore.

Step 5: Bake to Perfection

Pop the tray in the oven for 18 to 20 minutes. You’ll know they’re done when the tops are golden and bubbly, and the mushrooms are tender but not mushy. I keep an eye on them to avoid overbaking — you want that perfect balance of tender and melty.

Step 6: Garnish and Serve Warm

After removing from the oven, I sprinkle chopped fresh parsley over the top for a fresh, bright finish. Serve these warm — trust me, that’s when they’re at their absolute best!

Top Tip

Making stuffed mushrooms can feel tricky at first, but I’ve learned a few tricks to keep this Spinach Dip Stuffed Mushrooms Recipe foolproof and delicious every time. These tips will save you from soggy mushrooms and flavorless dips!

Dry mushrooms thoroughly: Excess moisture can make the filling watery and the mushrooms soggy, so always wipe mushrooms well before stuffing.
Don’t overfill: Stuff the caps just enough to hold the filling without spilling, so the dip stays put and the mushrooms cook evenly.
Watch your oven time: Mine tend to be perfect right around 18 minutes—any longer and mushrooms lose their firmness.
Use room temperature cream cheese: It blends smoother, making the filling creamier and easier to spoon into the mushrooms.

How to Serve Spinach Dip Stuffed Mushrooms Recipe

Spinach Stuffed Mushrooms - Serving Suggestion

Garnishes

I always garnish with freshly chopped parsley, which adds a pop of color and a fresh contrast to the rich filling. Sometimes, a squeeze of fresh lemon juice brightens the dish beautifully, especially if serving as part of a larger spread.

Side Dishes

Spinach dip stuffed mushrooms go great alongside a crisp green salad or roasted veggies, but they also make a fantastic party appetizer on their own. If you're pairing them with other dishes, think light so the mushrooms shine.

Creative Ways to Present

For holiday parties or special occasions, I’ve arranged these stuffed mushrooms on a wooden board garnished with extra fresh parsley sprigs and sprinkled with chili flakes for a pop of color. They look stunning and make the perfect finger food centerpiece.

Make Ahead and Storage

Storing Leftovers

I like to keep leftover stuffed mushrooms in an airtight container in the fridge, eating them within 2 days. The texture is still great when reheated gently but best enjoyed fresh.

Freezing

Freezing cooked mushrooms isn’t my favorite because they tend to get watery upon thawing. Instead, I freeze just the spinach dip filling in a sealed container — then when I want a quick snack, I thaw it and stuff fresh mushrooms to bake.

Reheating

To reheat, I place stuffed mushrooms in a preheated oven at 350°F (175°C) for 8-10 minutes until warmed through and the cheese is melty again. Microwave reheating tends to make them a bit soggy, so the oven is the way to go.

Frequently Asked Questions:

Can I use frozen spinach instead of fresh in this recipe?

Absolutely! If you use frozen spinach, make sure to thaw it fully and squeeze out as much moisture as possible before mixing into the filling to prevent it from becoming watery.

What’s the best type of mushroom to use for stuffed mushrooms?

Large white mushrooms are great for their size and mild flavor, but cremini mushrooms also work well if you prefer a meatier taste. Just pick mushrooms with sturdy caps to hold the filling without collapsing.

Can I prepare Spinach Dip Stuffed Mushrooms Recipe in advance?

Yes! You can stuff the mushrooms a few hours beforehand and keep them covered in the refrigerator. Just avoid doing this too far in advance, as the mushrooms might soften and release water.

How do I prevent the mushrooms from becoming soggy?

Make sure to clean the mushrooms gently without soaking them, and remove excess water from any frozen spinach. Also, avoid overfilling the mushroom caps so the filling doesn't release too much moisture while baking.

Final Thoughts

This Spinach Dip Stuffed Mushrooms Recipe holds a special place in my kitchen repertoire because it’s one of those reliably delicious bites that brings people together. Whether you’re serving at a casual get-together or just treating yourself, these mushrooms offer comfort, flavor, and ease all in one. Give this recipe a try — I think you’ll love the way the creaminess pairs with earthiness in each stuffed mushroom. Plus, it’s a fantastic way to sneak in those greens!