Description
Delicious spinach dip stuffed mushrooms featuring a creamy blend of cream cheese, sour cream, Parmesan, and fresh spinach baked to golden perfection. A perfect appetizer or snack that's easy to prepare and customizable to your taste.
Ingredients
Scale
Mushrooms
- 20 large white mushrooms (or cremini mushrooms)
- 1 tablespoon olive oil
Spinach Dip Filling
- 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)
Garnish
- Fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375 °F (190 °C) and line a baking sheet with parchment paper for easy cleanup.
- Prepare Mushrooms: Clean the 20 mushrooms and carefully remove the stems. Finely chop the mushroom stems to use in the filling.
- Sauté Vegetables: 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, then stir in the minced garlic cloves and cook for another 30 seconds until fragrant.
- Make Filling: Transfer the cooked mixture to a bowl. Add the softened cream cheese, sour cream, grated Parmesan cheese, chopped spinach, salt, black pepper, onion powder, and garlic powder. Mix thoroughly until the filling is creamy and well combined.
- Stuff Mushrooms: Spoon the spinach dip filling evenly into each mushroom cap. Then sprinkle shredded mozzarella cheese on top of each stuffed mushroom.
- Bake: Arrange the stuffed mushrooms on the prepared baking sheet and bake in the preheated oven for 20 minutes until the tops are golden brown and mushrooms are tender.
- Garnish and Serve: Remove from the oven, garnish with fresh parsley, and serve warm as a delightful appetizer or snack.
Notes
- You can stuff the mushrooms a few hours ahead of time and keep them covered in the fridge to save prep time.
- Freezing is not recommended once baked because mushrooms lose texture; however, you can freeze the filling separately and stuff fresh mushrooms later.
- Customize the filling by swapping cheeses, adding red pepper flakes, or fresh herbs but keep the filling thick to hold inside mushrooms.
- If adding bacon or sausage, fully cook and crumble the meat before folding it into the filling to prevent sogginess.
- Use leftover filling as a spread on toast, fill mini peppers, or warm it as a quick dip to avoid waste.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 80 kcal
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
