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 just something irresistible about the combo of creamy, cheesy spinach dip nestled inside tender mushroom caps. This Spinach Dip Stuffed Mushrooms Recipe brings that comfort-party vibe right to your kitchen, perfect for gatherings or a cozy snack that feels special but is so easy to make.

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 honestly couldn’t get enough of these mushrooms the first time I whipped them up at a small dinner party. They’re bite-sized but packed with flavor — creamy, cheesy, and just the right touch of garlicky spinach that feels fancy without fuss.

Perfect Party Food: These mushrooms are handheld, making them a no-mess, no-fuss appetizer for any occasion.
Rich & Creamy Filling: The combo of cream cheese, sour cream, and Parmesan creates a luscious filling that everyone raves about.
Quick to Prepare: From start to finish, you’re looking at about 35 minutes total—even quicker if you prep ahead!
Flexible & Customizable: Swap cheeses, add bacon, or play with seasoning to make it your own kitchen favorite.

Ingredients & Why They Work

The beauty of this Spinach Dip Stuffed Mushrooms Recipe is how every ingredient plays a part in balancing flavor and texture—plus, they’re easy to find at any grocery store. Here’s why each one matters:

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

Large White Mushrooms: Their mild flavor and sturdy caps make them ideal for stuffing without falling apart.
Olive Oil: Adds just enough richness to sauté the mushroom stems and onions, unlocking those deep flavors.
Onion & Garlic: Essential aromatics that give the filling its savory, comforting base.
Cream Cheese: Creates a creamy, rich texture that holds the filling together beautifully.
Sour Cream: Adds tang and smoothness, giving that classic dip creaminess.
Parmesan Cheese: Brings sharp, nutty depth and helps with binding the filling.
Fresh Spinach: Offers earthiness and a fresh pop of color; frozen works too if you press out all the moisture.
Seasonings (Salt, Pepper, Onion & Garlic Powder): Layer subtle complexity and highlight the natural mushroom flavor.
Mozzarella Cheese: Melts on top for a bubbly, golden finish that’s just irresistible.
Fresh Parsley: Gives a fresh, bright garnish that wakes up the whole dish visually and flavor-wise.

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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 with this Spinach Dip Stuffed Mushrooms Recipe to suit different moods and occasions. It’s incredibly forgiving, so feel free to get creative and make it truly yours.

Variation: One time, I added finely crumbled cooked bacon right into the filling. It gave the mushrooms a smoky, savory kick that was a total crowd-pleaser without overpowering the spinach flavor.
Dietary Swaps: I’ve used dairy-free cream cheese and vegan Parmesan before—just as delicious and perfect for plant-based guests.
Seasonal Twist: When fresh spinach wasn’t in season, I swapped in baby kale, finely chopped, for a similar texture with a bit more bite.

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 and Start the Filling

I begin by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment—trust me, this makes cleanup so much easier later! I clean my mushrooms carefully (a gentle wipe or a quick rinse and pat dry works), then pop out the stems and finely chop them. Heating olive oil in a skillet, I sauté the chopped mushroom stems with a finely chopped onion until they’re tender and fragrant, about 3 to 4 minutes. Then, I toss in minced garlic for just 30 seconds to avoid burning, stirring to blend those aromas beautifully.

Step 2: Mix the Creamy Spinach Filling

Once the stems and aromatics are ready and cooled slightly, I transfer them to a bowl to keep things easy. Then I add softened cream cheese, sour cream, grated Parmesan, the chopped fresh spinach (or thawed frozen spinach, squeezed dry—a must to prevent sogginess), salt, pepper, onion powder, and garlic powder. Mixing everything until creamy and well combined is key here—no lumps, just dreamy smoothness that clings perfectly to each mushroom cap.

Step 3: Stuff and Bake

This is my favorite part—the spooning! I carefully fill each mushroom cap with the spinach dip mixture, making sure to mound it just right so every bite is packed with filling. Then I sprinkle shredded mozzarella on top for that gorgeous bubbly, golden crust. A quick flip onto the baking sheet, and into the oven they go for 18 to 20 minutes. You’re looking for tender mushroom texture and a bubbly, lightly browned cheese topping—basically a signal to grab a plate and get ready to indulge.

Step 4: Garnish and Serve

As soon as they’re out of the oven, I like to sprinkle freshly chopped parsley on top—not just for the pop of green but because that little herbaceous touch brightens every bite. Serve warm and watch these disappear fast.

Top Tip

Over the years making these, a few small tricks totally transformed my results and might help you nail this recipe every single time.

Dry Your Spinach Thoroughly: Moisture is the enemy here—if your spinach is too wet, the filling will be runny and the mushrooms soggy. Whether fresh or frozen, give it a good squeeze or use a salad spinner.
Don’t Overstuff: While tempting, overfilling can cause the topping to spill out and burn on the baking sheet; aim for a modest heap per mushroom for even cooking.
Use Room Temperature Cream Cheese: This helps everything mix more smoothly and melts beautifully during baking.
Keep an Eye on Baking Time: Ovens vary, so start checking around 18 minutes to avoid dried-out mushrooms or burned cheese tops.

How to Serve Spinach Dip Stuffed Mushrooms Recipe

Spinach Dip Mushrooms - Serving Suggestion

Garnishes

I often top my mushrooms simply with fresh parsley for a burst of color and freshness, but sometimes I’ll sprinkle a little crushed red pepper flakes or grated extra Parmesan just before serving for an extra zing. It’s those tiny additions that make it feel homemade and thoughtful.

Side Dishes

Pair these with a crisp green salad or a platter of fresh crudités for a light, balanced appetizer spread. They also complement roasted meats or grilled chicken perfectly—great for a party buffet or cozy weekend dinner.

Creative Ways to Present

For special occasions, I like arranging them on a wooden board with lemon wedges scattered around for guests to squeeze on if they want a bright contrast. Another fun idea is stuffing mini bell peppers with the filling as a colorful alternative or serving the leftover filling as a dip with toasted baguette slices.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed mushrooms store best in an airtight container in the fridge for up to 2 days. I find reheating them gently in a warm oven (about 300°F) helps maintain their texture better than the microwave, which can make them a bit rubbery.

Freezing

Personally, I don’t recommend freezing the whole stuffed mushrooms because mushrooms get watery and lose their texture. Instead, freeze the filling alone in a freezer-safe container and stuff fresh mushrooms when you’re ready to bake and serve.

Reheating

To revive leftovers, I reheat them in a preheated oven at 300°F for about 10–12 minutes until warmed through and the cheese bubbles again. This keeps the mushrooms tender and the topping deliciously melty.

Frequently Asked Questions:

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

Yes! Baby bella or cremini mushrooms have a deeper, earthier flavor and work wonderfully for this recipe. Just be sure they’re large enough to hold the filling.

How do I prevent the mushrooms from getting soggy?

To keep the mushrooms from getting soggy, make sure to squeeze out any excess moisture from the spinach, and avoid overstuffing the mushroom caps. Cooking times should be monitored closely to prevent overbaking.

Can I make these ahead of time?

Absolutely! You can stuff the mushrooms a few hours ahead and keep them covered in the fridge. Just bake them fresh when you’re ready to serve for the best texture.

Is it possible to make a vegan version?

Yes, you can swap the cream cheese and sour cream for plant-based versions, and use vegan Parmesan and mozzarella substitutes. Just be mindful to maintain the creamy texture for the filling.

Final Thoughts

This Spinach Dip Stuffed Mushrooms Recipe isn’t just an appetizer—it’s a warm invitation to slow down and savor simple ingredients done right. Every time I make these, I’m reminded how little tweaks and quality staples can really elevate a dish. So, I hope you give this recipe a try and find yourself as smitten as I am—it’s the kind of recipe that’ll have friends asking for seconds and that warm glow of homemade goodness in your kitchen.