Description
Delicious and creamy Spinach Dip Stuffed Mushrooms make a perfect appetizer or snack. These baked mushrooms are filled with a savory blend of cream cheese, sour cream, parmesan, fresh spinach, and spices, then topped with melted mozzarella and garnished with fresh parsley for a flavorful bite.
Ingredients
Scale
Mushrooms:
- 20 large white mushrooms (or cremini mushrooms)
Filling:
- 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
Topping:
- ½ cup mozzarella cheese (shredded)
Garnish:
- Fresh parsley
Instructions
- Preheat and Prepare Mushrooms: Preheat oven to 375 °F (190 °C). Line a baking sheet with parchment paper. Clean the mushrooms and carefully remove their stems; finely chop the stems to use in the filling.
- Sauté Aromatics: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped mushroom stems and finely chopped onion; cook for 3 to 4 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Make Filling: Transfer the cooked mixture to a bowl. Add softened cream cheese, sour cream, grated Parmesan, chopped spinach, salt, black pepper, onion powder, and garlic powder. Mix thoroughly until fully combined and creamy.
- Stuff Mushrooms: Spoon the spinach dip mixture evenly into each mushroom cap. Top each filled mushroom with shredded mozzarella cheese.
- Bake: Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes until the tops are golden and the mushrooms are tender.
- Garnish and Serve: Remove from oven, garnish with fresh parsley, and serve warm.
Notes
- You can stuff the mushrooms a few hours ahead and keep them covered in the refrigerator. Avoid stuffing too far in advance to prevent mushrooms from softening.
- Freezing baked stuffed mushrooms is not recommended as mushrooms lose texture. Instead, freeze the filling separately and stuff fresh mushrooms when ready to serve.
- The filling is versatile; feel free to swap cheeses, add red pepper flakes, or herbs. Keep the mixture thick to stay inside the mushrooms.
- To add bacon or sausage, cook and crumble it fully before folding it into the filling. Use sparingly to avoid affecting baking texture.
- Extra filling can be used as a spread on toast, stuffed into mini peppers, or warmed and served as a dip.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 80 kcal
- Sugar: 1 g
- Sodium: 230 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 15 mg
