Description
Delicious Spinach Dip Stuffed Mushrooms filled with a creamy mixture of cream cheese, sour cream, Parmesan, and fresh spinach, topped with melted mozzarella and baked until golden. Perfect as an appetizer or snack for gatherings.
Ingredients
Scale
Main 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)
Instructions
- Preheat Oven: Preheat your oven to 375 °F (190 °C) and line a baking sheet with parchment paper to prepare for baking.
- Prepare Mushrooms: Clean the mushrooms carefully. Remove the stems from the caps and finely chop the stems for the filling mixture.
- Cook Aromatics: Heat 1 tablespoon of 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 and cook for an additional 30 seconds.
- 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 everything until fully combined and creamy.
- Stuff Mushrooms: Spoon the spinach dip mixture evenly into each mushroom cap. Top each filled mushroom with shredded mozzarella cheese.
- Bake Mushrooms: Arrange the stuffed mushrooms on the prepared baking sheet and bake for 18 to 20 minutes, until the mozzarella is golden and mushrooms are tender.
- Garnish and Serve: Remove from the oven, garnish with fresh parsley, and serve the stuffed mushrooms warm for best flavor.
Notes
- You can prepare and stuff the mushrooms a few hours ahead and keep them covered in the refrigerator. Avoid stuffing them too far in advance, or mushrooms may soften.
- Freezing baked stuffed mushrooms is not recommended as mushrooms lose their texture. Instead, freeze the filling separately and stuff fresh mushrooms when ready to bake.
- The filling is versatile—feel free to swap cheeses, add a pinch of red pepper flakes, or toss in fresh herbs. Keep the mixture thick for easy stuffing.
- For a meatier option, cook and crumble bacon or sausage fully, then fold into the filling. Use sparingly to maintain proper baking texture.
- If you have leftover filling, use it as a spread on toast, stuff into mini peppers, or warm and serve as a quick dip.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 80 kcal
- Sugar: 1 g
- Sodium: 220 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
