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); fresh parsley (for garnish)

There’s something so comforting about mushrooms packed with a creamy, flavorful filling. This Spinach Dip Stuffed Mushrooms Recipe takes that classic spinach dip everyone adores and turns it into a perfect bite-sized appetizer that’s ideal for parties, weeknight snacks, or cozy nights in. Trust me, once you make these, you’ll want to keep a batch handy.

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

Honestly, I never thought stuffed mushrooms could be so versatile and delicious until I combined the creamy richness of spinach dip with sauteed mushroom stems and a crispy baked cheese topping. It’s not just an appetizer; it feels like a little celebration with every bite.

Creamy, cheesy filling: The combination of cream cheese, sour cream, Parmesan, and spinach packs a rich, comforting flavor that’s hard to resist.
Easy prep with fresh ingredients: Using fresh spinach and mushroom stems adds texture and freshness that frozen alternatives can’t match.
Perfect party finger food: These little bites bake quickly and travel well, making them a crowd-pleaser anytime.
Customizable: Whether you want to add a kick with red pepper flakes or toss in some bacon, this recipe adapts to your taste.

Ingredients & Why They Work

This recipe thrives on balancing creamy, savory, and fresh flavors with a little textural contrast — and every ingredient pulls its weight. Here’s why each makes a difference and some tips on picking the best versions.

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

Large white mushrooms (or cremini): Choose firm, plump mushrooms without any dark spots for the best texture and flavor.
Olive oil: Adds a subtle richness and helps saute the mushroom stems and onion evenly.
Small onion (finely chopped): Brings sweetness and depth that balances the creaminess.
Garlic cloves (minced): Garlic’s aromatic punch brightens this dip and pairs beautifully with spinach.
Cream cheese (softened): The star for that rich and velvety base in the filling.
Sour cream: Adds tang and keeps the filling light and moist.
Parmesan cheese (grated): Offers salty, nutty flavor and helps bind the filling.
Fresh spinach (chopped): Gives the dip a fresh, vibrant bite; if using frozen, make sure it’s well drained.
Salt, black pepper, onion powder, garlic powder: These seasonings round out the flavors perfectly.
Mozzarella cheese (shredded, for topping): Melts to a golden, bubbly finish that seals the deal.
Fresh parsley (for garnish): Adds a splash of color and a fresh herbal note at the end.

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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

One of the things I love most about this Spinach Dip Stuffed Mushrooms Recipe is how easy it is to tweak. I’ve played around with different cheeses and flavor add-ins to suit whatever mood I’m in — and so can you!

Add a spicy kick: Toss in a pinch of red pepper flakes or a touch of cayenne into the filling for a little heat—I like this version with a subtle zing.
Cheese swaps: Sometimes I swap mozzarella for a bit of smoked gouda or add some crumbled feta for tangier notes. Just watch the moisture content.
Meat lovers: Crumbled bacon or cooked sausage bits folded into the filling add a savory depth, perfect for game day.
Herbs and extras: Fresh dill, chives, or thyme can lift the flavor profile if you want it fresher or herbaceous.

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: Prep the Mushrooms Like a Pro

I start by preheating the oven to 375 °F (190 °C) and lining a baking sheet with parchment—clean-up is always easier. Then I gently clean the mushrooms with a damp cloth (never soak them, or they'll get soggy) and remove the stems. Finely chopping the stems is key because they'll add flavor and texture to the filling.

Step 2: Cook the Filling Base

Heat a tablespoon of olive oil in a skillet over medium heat and toss in the chopped mushroom stems and finely chopped onion. Cooking this mixture for 3–4 minutes softens everything and draws out those savory notes. Then I add the minced garlic and let it sweat just 30 seconds—it cooks quickly and burns easily. This step really wakes up the filling flavors.

Step 3: Mix the Spinach Dip Filling

Once the sautéed veggies are cooled slightly, I transfer them to a mixing bowl and combine with softened cream cheese, sour cream, Parmesan, chopped fresh spinach, salt, pepper, onion powder, and garlic powder. I stir everything until super creamy — if the filling seems a bit stiff, adding a splash more sour cream helps keep it spreadable but not runny.

Step 4: Stuff and Top the Mushrooms

Spoon the filling generously into each mushroom cap. I like to mound it a bit for those satisfying bites. Then, sprinkle shredded mozzarella cheese on top — this will melt and form that irresistible bubbly golden crust.

Step 5: Bake to Perfection

Pop the mushrooms on the baking sheet and bake for 18 to 20 minutes until the cheese is golden and the mushrooms are tender but still firm. You'll know it’s done when the tops bubble and turn lightly browned. I recommend not over-baking to avoid mushy mushrooms!

Step 6: Garnish and Serve Warm

Once out of the oven, I sprinkle fresh chopped parsley over the mushrooms for a pop of color and fresh aroma. Serve warm to enjoy the melty cheese and creamy filling at its best.

Top Tip

Through countless rounds of trial and error, I’ve learned some small tweaks that take this Spinach Dip Stuffed Mushrooms Recipe from good to unforgettable. These tips helped me nail the perfect texture and flavor every time.

Don’t soak mushrooms: Cleaning mushrooms with a damp towel preserves their texture — soaking makes them waterlogged.
Drain and squeeze frozen spinach: If you use frozen, squeeze out as much moisture as possible to keep the filling firm.
Balance the filling moisture: Too much sour cream or cream cheese can make the filling runny, so add carefully and adjust consistency as you mix.
Watch baking time: Mushrooms cook quickly — overbaking results in mushy, unappealing bites, so start checking around 18 minutes.

How to Serve Spinach Dip Stuffed Mushrooms Recipe

spinach stuffed mushrooms - Serving Suggestion

Garnishes

I always garnish with freshly chopped parsley—it brightens the dish and adds a gentle herbal note that lifts all those creamy flavors. Sometimes I add a tiny sprinkle of smoked paprika or cracked black pepper for color and a subtle smoky finish.

Side Dishes

These stuffed mushrooms go wonderfully with a crisp green salad, some garlic bread, or even alongside a charcuterie board. I’ve also paired them with roasted veggies or a simple pasta to turn them into part of a larger meal.

Creative Ways to Present

For parties, I love arranging these on a slate board with little forks or toothpicks for easy grabbing. Another fun idea is to serve them in a large hollowed-out bread bowl filled with extra spinach dip, so guests can dip and nibble at the same time. It feels festive and inviting.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, and they last up to 2 days. When I reheat, I use the oven or toaster oven instead of the microwave to keep the tops nice and melty without sogginess.

Freezing

Freezing cooked stuffed mushrooms isn’t my favorite — they tend to get a bit watery and lose texture. What works best is freezing just the spinach dip filling separately in a freezer-safe container, then stuffing fresh mushrooms when you’re ready to bake again.

Reheating

To reheat, I place the stuffed mushrooms on a baking tray and pop them in a 350°F oven for about 10 minutes. This revives their texture and melts the cheese without turning them mushy. Microwaving tends to make the mushrooms soggy, so I avoid that.

Frequently Asked Questions:

Can I use frozen spinach for this recipe?

Yes, you can! Just make sure to thaw the spinach completely and squeeze out as much liquid as possible before mixing it into the filling. Too much moisture can make the filling runny and affect the baking.

What type of mushrooms work best for stuffed mushrooms?

Large white mushrooms or cremini mushrooms are ideal because they have a good-sized cap to hold the filling and a firm texture that bakes well. Avoid mushrooms that are too small or have soft spots.

Can I prepare these ahead of time?

Absolutely! You can stuff the mushrooms a few hours in advance and keep them covered in the fridge. Just avoid prepping them too far ahead as the mushrooms can start to soften and release water, which might affect the texture during baking.

How do I make the filling less runny?

Make sure not to overload the filling with wet ingredients. Drain the spinach thoroughly, use softened—not melted—cream cheese, and balance the sour cream amount. Mixing everything well helps the filling hold together nicely.

Final Thoughts

This Spinach Dip Stuffed Mushrooms Recipe is one of those dishes that always feels like a little celebration at home. I love how simple ingredients come together to create something creamy, satisfying, and easy to share. Whether you’re making it for family, friends, or just yourself, I’m confident you’ll enjoy every flavorful bite. So go ahead—try it out, tweak it to your liking, and make some memories in your kitchen with these delicious little bites!