Description
Delicious spinach dip stuffed mushrooms featuring a creamy blend of cream cheese, sour cream, Parmesan, and fresh spinach baked inside tender mushroom caps and topped with melted mozzarella cheese. A perfect appetizer for gatherings or a savory snack.
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
Topping & 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 large baking sheet with parchment paper to prepare for baking the mushrooms.
- Prepare Mushrooms: Clean the mushrooms carefully with a mushroom brush or damp cloth. Remove the stems and 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 the minced garlic and cook for an additional 30 seconds.
- Make Spinach Dip Filling: Transfer the sautéed mixture to a mixing 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 into each mushroom cap evenly, filling them generously. Then, top each stuffed mushroom with shredded mozzarella cheese.
- Bake Mushrooms: Arrange the stuffed mushrooms on the prepared baking sheet and bake in the preheated oven for 20 minutes, or until the cheese is golden and the mushrooms are tender.
- Garnish and Serve: Remove from the oven, garnish with fresh parsley, and serve the stuffed mushrooms warm.
Notes
- You can stuff the mushrooms a few hours in advance and keep them covered in the refrigerator but avoid stuffing them too far ahead to prevent softening.
- It is best not to freeze the stuffed mushrooms after baking as they lose texture; you may freeze the filling separately and stuff fresh mushrooms when ready.
- The filling is flexible: feel free to swap cheeses, add red pepper flakes, or herbs to adjust flavor while keeping the mixture thick.
- For added flavor, fully cooked and crumbled bacon or sausage can be folded into the filling sparingly to avoid affecting baking.
- Use leftover filling as a spread for toast, a dip for mini peppers, or a quick warm dip for snacks.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 70 kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
