Description
Delicious Spinach Dip Stuffed Mushrooms featuring a creamy blend of cream cheese, sour cream, Parmesan, and fresh spinach, baked until golden and tender. Perfect as an appetizer or party snack.
Ingredients
Scale
Mushrooms and Vegetables
- 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)
Dip Mixture
- 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
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 baking sheet with parchment paper.
- Prepare Mushrooms: Clean the mushrooms and remove their stems. Finely chop the stems and set mushroom caps aside.
- Sauté Vegetables: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped mushroom stems and chopped onion. Cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds.
- Make the Filling: Transfer the sautéed 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 creamy and well combined.
- Stuff Mushrooms: Spoon the spinach dip mixture evenly into each mushroom cap, filling them generously. Top each stuffed mushroom with shredded mozzarella cheese.
- Bake Mushrooms: Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes until the tops are golden and mushrooms are tender.
- Garnish and Serve: Remove from the oven, garnish with fresh parsley, and serve warm for best flavor.
Notes
- Make ahead: Stuff the mushrooms a few hours ahead and keep covered in the fridge. Avoid longer storage before baking to prevent mushrooms from softening.
- Freezing: It is not recommended to freeze the baked stuffed mushrooms as they lose texture upon reheating. Instead, freeze the filling separately and stuff fresh mushrooms when ready to bake.
- Customization: This filling is flexible. You can swap cheeses, add red pepper flakes for heat, or mix in herbs. Keep the mixture thick so it holds well in the mushroom caps.
- Adding bacon or sausage: Fully cook and crumble bacon or sausage before folding it into the filling. Use sparingly to avoid affecting baking quality.
- Leftover Filling: Use any leftover filling as a spread on toast, stuff into mini peppers, or warm and serve as a dip.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 85 kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 15 mg
