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, for topping); Fresh parsley (for garnish)

There’s nothing like sinking your teeth into these creamy, savory bites—my Spinach Dip Stuffed Mushrooms Recipe always steals the show at gatherings. What makes these little pockets so special? It’s that rich spinach dip filling tucked neatly inside tender, roasted mushrooms that just melts in your mouth.

A white plate holds about fifteen stuffed mushrooms, arranged close together. Each mushroom has a brown cap base topped with a thick layer of creamy, melted cheese mixed with chopped herbs, showing hints of green and slight golden brown spots from baking. Small pieces of green parsley are sprinkled over the mushrooms. The plate sits on a white marbled surface with bits of herbs scattered nearby, adding a fresh touch. 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

Every time I make this Spinach Dip Stuffed Mushrooms Recipe, friends rave about the perfect blend of creamy, cheesy filling with earthy mushroom flavor—it’s simple, yet feels so festive and indulgent. It’s a guaranteed crowd-pleaser, and here’s why I’m so enthusiastic about it.

Easy to Prep: With just a handful of ingredients and straightforward steps, this appetizer comes together quickly, even if you’re juggling other dishes.
Versatile Flavor: The filling blends cream cheese, Parmesan, and fresh spinach for a luscious taste that adapts well to your favorite tweaks or extra add-ins.
Perfect Bite-Sized Appetizer: These mushrooms are easy to eat at parties or as an elegant starter without any mess.
Make-Ahead Friendly: You can prep them hours in advance, so day-of stress melts away and you enjoy your company more.

Ingredients & Why They Work

Each ingredient in this Spinach Dip Stuffed Mushrooms Recipe plays a role in getting that rich, creamy, and savory flavor just right. Pay attention to ingredient quality, especially fresh spinach and Parmesan cheese—they really elevate the taste to something special.

Flat lay of twenty large white mushrooms with smooth caps, a small pile of finely chopped white onion, two whole garlic cloves unpeeled, a soft block of cream cheese, a small white bowl filled with sour cream, a small white bowl holding grated Parmesan cheese, a small white bowl with freshly chopped green spinach leaves, a small white bowl containing fine white salt, a small white bowl with freshly ground black pepper, a small white bowl with pale beige onion powder, a small white bowl with light tan garlic powder, a small white bowl of shredded mozzarella cheese, and a few sprigs of fresh parsley, all arranged symmetrically on simple white ceramic dishes, placed 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 mushrooms for their size and mild flavor, perfect to hold the filling without overpowering it.
Olive Oil: Adds a subtle richness when sautéing the mushroom stems and onions, building your flavor base.
Onion: Finely chopped to soften and sweeten the filling without any harsh bites.
Garlic: Minced garlic gives just the right savory pop that enhances the whole dip.
Cream Cheese: The creamy backbone of the dip—make sure it’s softened so the filling mixes perfectly smooth.
Sour Cream: Adds tang and lightness, balancing richness beautifully.
Parmesan Cheese: Brings a nutty, salty note for depth—grated fresh if possible!
Spinach: Fresh is ideal for that vibrant green color and fresh taste, but thawed frozen works in a pinch.
Salt & Pepper: Essential for seasoning; I use freshly ground pepper for the best flavor.
Onion & Garlic Powder: Small boosts of flavor that round out the dip when combined with fresh ingredients.
Mozzarella Cheese: A melty topping that browns nicely in the oven, adding a gooey finish.
Fresh Parsley: For garnish—adds a fresh, herbal note and a pop of color when 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 playing around with this Spinach Dip Stuffed Mushrooms Recipe, making it fit whatever mood I’m in. You’ll find it’s a great base for customizing—try adding or swapping ingredients to suit your tastes or dietary needs!

Variation: One of my favorite tweaks is adding a little crumbled cooked bacon into the filling for a smoky finish. Just be cautious not to overload or the mushrooms won’t bake evenly.
Make it Vegan: Use vegan cream cheese and cheese substitutes, and swap sour cream for a plant-based option—spinach still shines through!
Spice it Up: Toss in some crushed red pepper flakes if you want a subtle kick—just a pinch goes a long way.
Herbs Galore: Fresh dill or chives also work beautifully to give a fresh, herby lift to the filling if you’re feeling adventurous.

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

Seven stuffed mushrooms are placed in a small pile on a round white speckled plate. Each mushroom has a thick light brown cap filled with a creamy, slightly browned topping made of cheese and finely chopped herbs and mushrooms. The melted cheese covers the top, showing spots of golden brown from baking, and fresh green herb bits are sprinkled on and around the mushrooms. The plate sits on a white marbled surface with a blurry blue cloth and a green leaf in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepping Like a Pro

Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper—this keeps things tidy and the mushrooms from sticking. Clean the mushrooms gently with a damp paper towel or mushroom brush so they don’t soak up water and get soggy. Carefully remove the stems and chop them finely—you’ll sauté these stems to build that extra depth of flavor in the filling.

Step 2: Flavor Base in a Skillet

Heat olive oil in a skillet over medium heat. Toss in the chopped mushroom stems and finely chopped onion. Stir frequently for about 3 to 4 minutes until soft and fragrant. Then add minced garlic and cook just 30 seconds more—don’t let it burn! This step smells incredible and really develops the base of the dip.

Step 3: Mix That Creamy Filling

Transfer your sautéed veggies to a mixing bowl. Add softened cream cheese, sour cream, grated Parmesan, chopped spinach, salt, pepper, onion powder, and garlic powder. Stir it all together until you get a smooth, creamy consistency. If your spinach is frozen, make sure it’s squeezed dry to avoid a watery dip. This filling is the heart of the Spinach Dip Stuffed Mushrooms Recipe, so take a moment to taste and adjust seasonings if needed.

Step 4: Stuff and Top

Spoon a generous amount of filling into each mushroom cap, packing it in gently. Then sprinkle shredded mozzarella on top for that golden, melty finish. Arranging them on your prepared baking sheet, make sure they’re snug but not overcrowded.

Step 5: Bake and Serve

Bake in the preheated oven for about 18 to 20 minutes. You're looking for the filling to bubble slightly and the mozzarella to turn a gorgeous golden brown. The mushrooms should be tender but not mushy. Once out of the oven, sprinkle with fresh parsley for that fresh pop of color and herbaceous aroma. Serve these warm—you'll love how the melty cheese and creamy spinach blend with mushroom earthiness.

Top Tip

From making this Spinach Dip Stuffed Mushrooms Recipe dozens of times, I’ve picked up a few handy pointers that make all the difference between good and unforgettable.

Thoroughly Dry Mushrooms: Excess moisture can make the filling watery and the mushrooms soggy. Pat them dry after cleaning.
Squeeze Your Spinach: Whether fresh or thawed frozen, wring out as much liquid as possible to keep the dip thick.
Don’t Overstuff: Packing too much filling can cause it to spill and not heat evenly. A heaping tablespoon per mushroom is usually perfect.
Bake Until Melty & Golden: Keep an eye near the end—those cheesy tops should be beautifully browned with a little bubble.

How to Serve Spinach Dip Stuffed Mushrooms Recipe

Spinach Stuffed Mushrooms - Serving Suggestion

Garnishes

I almost always finish these off with freshly chopped parsley—it adds a fresh herbal brightness that balances the creamy, cheesy filling. Sometimes I dust just a touch of smoked paprika for a subtle smoky hint that guests always compliment.

Side Dishes

Spinach Dip Stuffed Mushrooms pair wonderfully with simple green salads or a crisp white wine if you’re entertaining. They also make a great snack alongside crudité or a charcuterie board when you want a cheesy veggie option on the side.

Creative Ways to Present

For special occasions, I like to arrange them on a large platter lined with fresh greens—like spinach or arugula —and sprinkle extra Parmesan on top. Another fun idea is serving them in mini cupcake liners for easy grab-and-go finger food at parties.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, let them cool to room temperature, then store in an airtight container in the fridge for up to 2 days. I recommend reheating them in the oven rather than the microwave to keep the mushroom texture firm and the cheese melty.

Freezing

Personally, I don’t freeze the baked stuffed mushrooms because mushrooms get soggy and rubbery when thawed. Instead, I freeze the filling by itself in a sealed container. When you’re ready, stuff fresh mushrooms with the thawed filling and bake fresh—it tastes much better and saves prep time.

Reheating

To reheat, pop leftovers in a preheated oven at 350°F (175°C) for 10-12 minutes until heated through and the cheese bubbles again. This method keeps the mushrooms from becoming mushy and the filling tastes freshly baked.

Frequently Asked Questions:

Can I use baby bella or cremini mushrooms instead of white mushrooms?

Absolutely! Cremini mushrooms (also called baby bella) work just as well. They offer a deeper, earthier flavor but are similar in size and texture, making them ideal for stuffing just like white mushrooms.

Can I prepare the spinach dip filling in advance?

Yes, you can prepare the filling a day ahead and keep it covered in the refrigerator. Just give it a good stir before stuffing the mushrooms to get that creamy consistency back. This saves time when you’re ready to assemble and bake.

How do I prevent the mushrooms from getting soggy?

Patting the mushrooms dry after cleaning is key. Also, avoid overcrowding them on the baking sheet so excess moisture can evaporate during baking. Using larger mushrooms helps maintain a firm texture after cooking.

Can I add meat like bacon or sausage to the filling?

Yes! If you want to add bacon or sausage, cook it thoroughly, crumble it finely, then fold it into the spinach dip filling. Just be careful not to add too much — a little goes a long way and keeps the mushrooms from becoming overcrowded.

Final Thoughts

This Spinach Dip Stuffed Mushrooms Recipe feels like comfort food wrapped up in an elegant package. I love how easy it is to make yet impressive enough to bring out when friends come over or during the holidays. Once you try it, I bet these will become one of your go-to appetizers that everyone asks for again and again—just like they did at my last party!