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 small onion (finely chopped); 1 cup chopped fresh spinach (or ½ cup frozen spinach, thawed and squeezed dry); 2 cloves garlic (minced); 1 tablespoon olive oil; 4 ounces cream cheese (softened); ½ cup sour cream; ½ cup Parmesan cheese (grated); 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 about the melty, cheesy goodness combined with fresh spinach in every bite that makes this Spinach Dip Stuffed Mushrooms Recipe an absolute crowd-pleaser. They’re perfect little bites that bring cozy warmth and hearty flavor, making them my go-to for parties or a simple weeknight treat.

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’m honestly obsessed with how easy it is to transform simple mushrooms into something so luxurious and satisfying. You can whip these up in under 40 minutes, which still feels special but not like a huge production. Plus, everyone always asks for seconds, which is the best kind of compliment!

Flavor explosion: The creamy spinach dip filling delivers rich, savory flavors in every bite.
Simple ingredients: Most of these come straight from your fridge or pantry, making it super accessible.
Perfect party food: They’re easy to eat, look impressive, and please a crowd without stress.
Customizable: You can tweak the filling or cheeses to match your taste, making it yours every time.

Ingredients & Why They Work

Each ingredient plays a role in making the Spinach Dip Stuffed Mushrooms Recipe creamy, flavorful, and perfectly balanced. Here’s a quick rundown on why I pick these specific ingredients and a few tips for shopping smart.

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

Mushrooms: I prefer large white or cremini mushrooms because their size holds plenty of filling and they roast nicely without collapsing.
Olive oil: Adds a subtle richness and helps soften the onion and mushroom stems before mixing in the cheese.
Onion: Finely chopped to melt into the dip, lending sweetness without being overpowering.
Garlic: Freshly minced garlic makes all the difference—adds warmth and depth to the filling.
Cream cheese: The creamy base that binds everything together—ensure it’s softened for easy mixing.
Sour cream: Adds a tangy contrast that cuts through the richness beautifully.
Parmesan cheese: Grated for sharp, nutty flavor that brightens up the dip.
Fresh spinach: I always use fresh over frozen when I can—it keeps the filling vibrant and not too watery.
Seasonings: Salt, black pepper, onion powder, and garlic powder boost flavor, so the dip never feels bland.
Mozzarella cheese: Sprinkled on top, it melts into a bubbly, golden crust that’s irresistible.
Fresh parsley: A little fresh herb on top adds a pretty pop of color and brightness at serving.

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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

I love experimenting with this Spinach Dip Stuffed Mushrooms Recipe to match what I have on hand or elevate it for different occasions. Don’t be afraid to switch things up and make it your own!

Variation: Adding cooked bacon crumble gives an amazing smoky bite—just be sure to crisp it first to avoid soggy mushrooms.
Dairy-free twist: Swap cream cheese and sour cream for dairy-free versions and use nutritional yeast instead of Parmesan.
Spicy kick: A pinch of red pepper flakes mixed into the dip gives it a subtle heat I secretly adore.
Herb boost: Toss in fresh dill or thyme for an herbal freshness that brightens the creamy filling.

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 the mushrooms and filling base

Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper to keep cleanup easy. Clean your mushrooms gently with a damp cloth or mushroom brush—avoid soaking them because mushrooms absorb water like little sponges, which can make them soggy. Carefully remove the stems and finely chop those stems; they’re going back into the filling, so every bit counts! This little trick means nothing goes to waste, and you get even more flavor.

Step 2: Sauté stems, onion, and garlic

Heat up a tablespoon of olive oil in a skillet over medium heat. Toss in the chopped mushroom stems and diced onion, cooking for about 3 to 4 minutes or until softened and fragrant. Then stir in the minced garlic and cook only 30 seconds longer—that brief sauté keeps the garlic from burning and turning bitter, but lets it release its wonderful aroma.

Step 3: Mix the creamy spinach filling

Transfer your warm mixture into a mixing bowl while it’s still slightly warm—it helps the cheeses melt a bit as you stir. Add softened cream cheese, sour cream, Parmesan cheese, chopped spinach, salt, freshly ground black pepper, onion powder, and garlic powder. Stir everything until fully combined and creamy with no lumps of cream cheese. This mixture should be thick enough to hold onto the mushrooms, so if it feels too loose, a little extra Parmesan can help firm it up.

Step 4: Stuff and top the mushrooms

Using a spoon or small cookie scoop, fill each mushroom cap with a generous amount of the spinach dip filling. Don’t skimp here—overfilling will give you those satisfying melty bites. Then sprinkle shredded mozzarella cheese on top of each filled mushroom for that golden, bubbly finish after baking.

Step 5: Bake to melty perfection

Arrange the stuffed mushrooms in a single layer on your prepared baking sheet. Bake in the preheated oven for 18 to 20 minutes or until the filling is bubbling and the mozzarella tops are golden brown. The mushrooms should be tender but still hold their shape—overbaking can dry them out, so keep an eye towards the end.

Step 6: Garnish and serve warm

Once out of the oven, sprinkle fresh parsley over the top for a touch of color and a fresh herbal note. Serve your Spinach Dip Stuffed Mushrooms warm for the best texture and flavor. I like to place them on a pretty platter and watch how fast they disappear.

Top Tip

From my experience, the secret to this Spinach Dip Stuffed Mushrooms Recipe turning out amazing every time lies in controlling moisture and balancing flavors. Mushrooms tend to weep juices as they bake, which can make the filling watery if you’re not careful—here’s how to avoid that.

Dry mushrooms well: Clean with a brush or damp cloth instead of rinsing. Excess water = soggy results.
Sauté stems and onion: This step cooks off moisture from the chopped stems and releases flavor.
Use fresh spinach or thoroughly drained frozen spinach: Wet spinach will water down your filling.
Don’t overbake: Watch the mushrooms starting at 18 minutes to prevent drying out while still getting that perfect gooey cheese.

How to Serve Spinach Dip Stuffed Mushrooms Recipe

Spinach Dip Mushrooms - Serving Suggestion

Garnishes

I usually stick to fresh parsley because it adds a lovely hint of freshness and a charming pop of green. Sometimes I throw on a bit of extra grated Parmesan or even a small drizzle of good olive oil for a glossy finish—both elevate the presentation and add extra flavor layers.

Side Dishes

This recipe pairs wonderfully with a crisp green salad or a bowl of roasted mixed vegetables to keep things light. If I’m serving it as an appetizer, I like to have a side of crusty bread or crackers to scoop up any extra filling that might escape, because yes, that happens.

Creative Ways to Present

For parties or holidays, I arrange them on a large wooden board surrounded by fresh herbs, lemon wedges, and small bowls of extra dip for dunking. Another fun idea I tried was serving each mushroom on a bed of baby greens with edible flowers for a beautiful, festive touch that wowed my guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftover stuffed mushrooms to an airtight container and store them in the fridge. They keep well for about 2 to 3 days. Reheating gently in the oven or air fryer helps keep them crispy on top and warm without turning mushy.

Freezing

I personally avoid freezing the fully stuffed mushrooms because the texture tends to suffer—mushrooms get watery or rubbery after thawing. However, freezing the filling separately works great. Just scoop the filling into a freezer-safe container, and when you want mushrooms, thaw, stuff fresh caps, and bake as usual.

Reheating

To bring leftovers back to life, I reheat them in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through and cheese is bubbly again. Avoid microwaving if possible because it makes the mushrooms soggy and the cheese less appealing.

Frequently Asked Questions:

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

Yes! You can definitely use frozen spinach. Just be sure to thaw it completely and squeeze out as much moisture as possible before mixing it into the filling. Too much water will make the dip runny and affect the final texture.

What’s the best mushroom type for this recipe?

Large white button mushrooms or cremini mushrooms work best because they have sturdy caps that hold a good amount of filling and roast nicely without becoming soggy.

Can I make this recipe vegan or dairy-free?

Absolutely! Swap out the cream cheese and sour cream for your favorite plant-based versions, use nutritional yeast instead of Parmesan, and pick a dairy-free shredded cheese alternative for the topping. The flavor is still fantastic with these swaps.

How far ahead can I prepare these stuffed mushrooms?

You can stuff the mushrooms a few hours ahead of baking and keep them covered in the fridge. Any longer, and the mushrooms will begin to soften and release moisture, which affects the texture and baking time.

Final Thoughts

This Spinach Dip Stuffed Mushrooms Recipe holds a special place in my kitchen simply because it’s such a versatile little gem—great for casual snacks or dressed-up entertaining. Every time I make these, they remind me that sometimes the simplest ingredients can create the most memorable flavors. I hope you enjoy making and sharing them as much as I do. Give them a try—you might just find yourself making these over and over!