Description
Delicious and creamy Spinach Dip Stuffed Mushrooms featuring tender mushroom caps filled with a savory blend of cream cheese, sour cream, Parmesan, spinach, and aromatic spices, topped with melted mozzarella and garnished with fresh parsley. Perfect as an appetizer or party snack.
Ingredients
Scale
Mushrooms
- 20 large white mushrooms (or cremini mushrooms)
Filling
- 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
Topping
- ½ cup mozzarella cheese (shredded)
- fresh parsley (for garnish)
Instructions
- Preheat and Prepare Mushrooms: Preheat your oven to 375 °F (190 °C). Line a baking sheet with parchment paper. Clean the mushrooms thoroughly, remove the stems and finely chop the stems for the filling.
- Sauté Vegetables: 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. Stir in the minced garlic cloves and cook for an additional 30 seconds until fragrant.
- Make the Filling: Transfer the sautéed mixture to a bowl. Add softened cream cheese, sour cream, grated Parmesan cheese, chopped spinach, salt, black pepper, onion powder, and garlic powder. Mix well until fully combined and creamy.
- Stuff Mushrooms: Spoon the spinach dip mixture evenly into each mushroom cap, filling them generously. Then top each filled mushroom with shredded mozzarella cheese.
- Bake: Arrange the stuffed mushrooms on the prepared baking sheet. Bake in the preheated oven for 20 minutes, or until the cheese is golden on top and the mushrooms are tender.
- Garnish and Serve: Remove from the oven and garnish with fresh parsley. Serve the stuffed mushrooms warm for best flavor.
Notes
- You can stuff the mushrooms a few hours ahead and keep them covered in the fridge, but avoid longer storage as mushrooms soften over time.
- Freezing baked stuffed mushrooms is not recommended; instead, freeze the filling separately and stuff fresh mushrooms before baking.
- The filling is adjustable: try swapping cheeses, adding red pepper flakes, or fresh herbs. Keep the filling thick to ensure it stays in the mushroom caps.
- If adding bacon or sausage, fully cook and crumble it before folding into the filling. Use sparingly to avoid soggy mushrooms.
- Leftover filling can be repurposed as a dip, spread on toast, or stuffed into mini peppers.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 75 kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
