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); Fresh parsley

There's something so irresistible about bite-sized treats that pack a punch of flavor—Enter my favorite Spinach Dip Stuffed Mushrooms Recipe. Creamy, savory, and easy to nail every time, these mushrooms are just the right crowd-pleaser for parties or weeknight snacks alike.

A white plate holds fifteen stuffed mushrooms arranged close together. Each mushroom has a brown, round base filled with a creamy, light tan mixture topped with melted, golden-toned cheese, showing small brown spots from baking. The filling is mixed with chopped green herbs, giving a slight fresh touch. The plate sits on a white marbled surface with small green herb pieces scattered around. 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've been making this Spinach Dip Stuffed Mushrooms Recipe for years, and it never fails to impress. It strikes the perfect balance between cheesy, veggie-filled goodness and cozy, comforting flavors. Plus, it’s surprisingly simple to put together!

Effortless Elegance: These stuffed mushrooms look fancy but come together in under 40 minutes.
Rich & Creamy Center: The combo of cream cheese, sour cream, and Parmesan gives each bite a luscious texture you’ll crave.
Versatile & Customizable: You can tweak the filling easily—add bacon, red pepper flakes, or swap cheeses to suit your taste buds.
Perfect Party Pleaser: Whether for game day or a casual get-together, these mushrooms disappear fast every time I bring them out.

Ingredients & Why They Work

This Spinach Dip Stuffed Mushrooms Recipe thrives on simple, fresh ingredients that complement each other beautifully. Each component contributes layers of flavor or texture that make the mushrooms so addictively delicious.

Flat lay of fresh large white mushrooms with their caps whole and uncracked, a small white bowl of golden olive oil, a small white bowl holding finely chopped raw onion, two whole brown garlic cloves beside a small white bowl of minced garlic, a block of soft cream cheese on a simple white ceramic plate, a small white bowl filled with creamy sour cream, a small white bowl of grated Parmesan cheese, a small white bowl heaped with vibrant chopped fresh spinach leaves, a small white bowl containing shredded white mozzarella cheese, a few fresh flat-leaf parsley sprigs arranged neatly, and small white bowls holding fine salt, freshly ground black pepper, onion powder, and garlic powder, all arranged in perfect symmetry 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

White or Cremini Mushrooms: I prefer large white mushrooms because they're perfect for stuffing and have a mild flavor that lets the filling shine.
Olive Oil: For sautéing the mushroom stems and onion — adds a subtle richness without overpowering the dish.
Onion: Finely chopped for that aromatic sweetness that forms the base of the filling.
Garlic: Just the right amount for warmth and depth — don’t skip it!
Cream Cheese: Softened cream cheese brings a creamy, tangy element that binds the filling together.
Sour Cream: Adds moisture and a lovely tang to brighten the rich filling.
Parmesan Cheese: Grated Parmesan contributes umami and a salty punch to the filling.
Fresh Spinach: Chopped fresh spinach is vibrant and adds a healthy green touch; frozen works too if properly drained.
Salt & Pepper, Onion & Garlic Powder: These seasonings amp up the flavors without overpowering the delicate mushrooms.
Mozzarella Cheese: Sprinkled on top for that golden, melty finish that everyone loves.
Fresh Parsley: Just a touch for garnish that adds color and a hint of freshness at the end.

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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

One of the fun things about this Spinach Dip Stuffed Mushrooms Recipe is how easy it is to personalize. I often mix things up depending on what’s in my fridge or the occasion.

Adding Bacon or Sausage: I love folding in some crumbled, crispy bacon for extra smoky flavor—just make sure to cook it thoroughly before mixing it into the filling.
Spicing It Up: A pinch of red pepper flakes or some cayenne gives a subtle kick if you like a bit of heat.
Cheese Swaps: Feel free to swap Parmesan for Pecorino Romano or use a blend of cheeses to suit your mood.
Herbs & Extras: Fresh herbs like thyme or dill can give the filling a new twist that’s really special for holiday gatherings.

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

A white speckled plate holds six stuffed mushrooms arranged in a small pile, each mushroom cap filled with a creamy mixture topped with melted cheese that is golden brown and bubbly. The mushrooms are light brown with a textured surface, and the stuffing is creamy white with visible green herbs and bits of mushroom inside. Small flecks of fresh parsley are sprinkled on top and around the plate. The plate rests on a white marbled surface with a soft blue cloth blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Mushrooms Like a Pro

Start by preheating your oven to 375°F (190°C). While it’s warming up, gently clean your 20 large mushrooms with a damp cloth or mushroom brush to remove any dirt—avoid rinsing under water to keep them from getting soggy. Carefully remove the stems and chop them finely; you’ll sauté these to bring out their flavor and add to the filling later.

Step 2: Cook the Base Mixture

Heat 1 tablespoon of olive oil in a skillet over medium heat. Toss in the finely chopped mushroom stems and your chopped onion. Cook for about 3 to 4 minutes, stirring occasionally until softened. Then stir in the minced garlic cloves and cook for an additional 30 seconds until fragrant. This mix becomes the savory foundation for your filling.

Step 3: Mix the Creamy Filling

Transfer your cooked mixture to a mixing bowl. Add 4 ounces of softened cream cheese, ½ cup sour cream, ½ cup grated Parmesan, and 1 cup chopped fresh spinach (if you’re using frozen spinach, make sure it’s thawed and squeezed dry). Season with ½ teaspoon salt, ¼ teaspoon ground black pepper, ¼ teaspoon onion powder, and ¼ teaspoon garlic powder. Stir everything together until it’s silky smooth and fully combined—you want a thick, creamy filling that will hold inside the mushrooms.

Step 4: Stuff & Top Your Mushrooms

Fill each mushroom cap generously with the spinach dip mixture. I like to use a small spoon or piping bag for neatness—it really helps if you want your mushrooms to look inviting and even. Then, sprinkle shredded mozzarella on top of each filled mushroom to get that golden bubbly finish when baked.

Step 5: Bake to Perfection

Arrange your stuffed mushrooms on a parchment-lined baking sheet and bake for 18 to 20 minutes. You’re looking for the cheese to be bubbly and golden, and the mushrooms to be tender but still firm. Overbaking can make them mushy, so keep a close eye on them during the last few minutes.

Step 6: Garnish and Serve

Once fresh out of the oven, sprinkle with freshly chopped parsley for that pop of color and fragrance. Serve warm for the best experience—these go fast, so don’t wait too long before digging in!

Top Tip

After making the Spinach Dip Stuffed Mushrooms Recipe several times, I’ve picked up a few tricks to make sure your mushrooms turn out amazing every time.

Don’t Overwash Mushrooms: Mushrooms soak up water easily, which can make them soggy—use a damp cloth or brush instead of rinsing.
Squeeze Out Frozen Spinach Well: If using frozen spinach, press out as much moisture as possible or your filling gets watery.
Keep Filling Thick: A thicker filling means it stays put in the mushroom caps and doesn’t run all over your baking tray.
Bake Until Just Tender: Mushrooms can go from tender to mushy quickly. Set a timer and check at 18 minutes to avoid overbaking.

How to Serve Spinach Dip Stuffed Mushrooms Recipe

spinach dip stuffed mushrooms - Serving Suggestion

Garnishes

I’m a big fan of fresh parsley because it adds a lovely green pop and freshness, but you could also use chopped chives or a small sprinkle of smoked paprika for a bit of color and subtle smoky scent.

Side Dishes

These stuffed mushrooms pair beautifully with a crisp green salad or some crusty bread to soak up any leftover filling. They also make a great appetizer alongside a charcuterie board filled with meats, cheeses, and fruit.

Creative Ways to Present

For special occasions, I like to serve these on a wooden board lined with fresh herbs like rosemary or thyme for a rustic look. You could also carefully set each mushroom atop a small lettuce cup to add a bit of color and easy handling for guests.

Make Ahead and Storage

Storing Leftovers

If you’ve got leftovers, cover and store them in the fridge for up to 2 days. They’re best enjoyed within that time for the best texture and flavor. I find that reheating in the oven helps maintain their charm better than microwaving.

Freezing

Personally, I don’t recommend freezing stuffed mushrooms once baked—the texture can get a little rubbery. But if you want to prepare ahead, freeze the filling separately and stuff fresh mushrooms just before baking.

Reheating

To reheat, I pop the mushrooms in a preheated oven at 350°F (175°C) for 8-10 minutes. This refreshes their texture and helps keep the cheese melty and browned without drying out the mushrooms.

Frequently Asked Questions:

Can I use frozen spinach in the Spinach Dip Stuffed Mushrooms Recipe?

Absolutely! Just make sure to thaw it completely and squeeze out as much liquid as possible so the filling stays thick and not watery.

Can I make this recipe vegan or dairy-free?

You can! Swap the cream cheese, sour cream, and cheeses for your favorite dairy-free alternatives. Silken tofu or cashew cream can also be good bases to mimic the creamy texture.

What type of mushrooms works best for this recipe?

Large white mushrooms or cremini mushrooms are ideal because their caps are sturdy and roomy, perfect for stuffing. Avoid tiny mushrooms as they're hard to fill and bake well.

Can I prepare Spinach Dip Stuffed Mushrooms ahead of time?

Yes, you can prepare the mushrooms stuffed and keep them covered in the refrigerator for a few hours before baking. Just don’t stuff them too early as mushrooms can become watery if left too long.

Final Thoughts

Honestly, this Spinach Dip Stuffed Mushrooms Recipe is one of those go-to dishes that always gets compliments and requests for the recipe. It’s quick enough for a spontaneous treat yet impressive enough for entertaining. Give it a try—you’ll find it’s as satisfying to make as it is delicious to eat, and I can’t wait to hear how you customize it!