Description
Delicious Spinach Dip Stuffed Mushrooms featuring a creamy blend of cream cheese, sour cream, Parmesan, and fresh spinach, topped with melted mozzarella and baked to golden perfection. Perfect as an appetizer or snack for gatherings and parties.
Ingredients
Scale
Mushrooms
- 20 large white mushrooms (or cremini mushrooms)
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
Spinach Dip Filling
- 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 and Garnish
- ½ cup mozzarella cheese (shredded, for topping)
- Fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375 °F (190 °C) and line a large baking sheet with parchment paper for easy cleanup.
- Prepare Mushrooms: Clean the mushrooms thoroughly using a mushroom brush or damp cloth. Remove the stems carefully and finely chop the stems for the filling.
- Sauté Vegetables: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely chopped mushroom stems and chopped onion; cook for 3 to 4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds, stirring frequently to prevent burning.
- Make Spinach Dip Filling: Transfer the sautéed mixture to a mixing bowl. Add the softened cream cheese, sour cream, grated Parmesan, chopped fresh spinach, salt, black pepper, onion powder, and garlic powder. Mix all ingredients until fully combined and creamy.
- Stuff Mushrooms: Spoon the creamy spinach dip mixture into each mushroom cap generously, pressing lightly to fill them well. Top each filled mushroom with shredded mozzarella cheese evenly.
- Bake: Arrange the stuffed mushrooms on the prepared baking sheet and bake in the preheated oven for 20 minutes, or until the tops are golden brown and the mushrooms are tender.
- Garnish and Serve: Remove from the oven and garnish with fresh parsley. Serve the stuffed mushrooms warm for the best flavor and texture.
Notes
- You can prepare and stuff the mushrooms a few hours ahead of time and keep them covered in the refrigerator. Avoid storing for too long as mushrooms can soften.
- Freezing baked stuffed mushrooms is not recommended as their texture deteriorates; if freezing is desired, freeze the filling separately and stuff fresh mushrooms when ready to bake.
- This spinach dip filling is versatile — try swapping cheeses, adding red pepper flakes, or mixing in fresh herbs. Keep the filling thick to prevent it from falling out during baking.
- For a meaty addition, cook and crumble bacon or sausage fully before folding into the filling. Use sparingly to maintain proper baking texture.
- Leftover filling can be repurposed as a spread on toast, stuffed into mini peppers, or warmed and served as a dip.
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 25 mg
