Description
These Spinach Dip Stuffed Mushrooms are a delicious and creamy appetizer featuring large mushrooms filled with a flavorful spinach and cheese mixture, baked to golden perfection and garnished with fresh parsley. Perfect for parties or a tasty snack.
Ingredients
Scale
Mushrooms
- 20 large white mushrooms (or cremini mushrooms)
- 1 tablespoon olive oil
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 and Garnish
- ½ cup mozzarella cheese (shredded, for topping)
- fresh parsley (for garnish)
Instructions
- Preheat and Prepare Mushrooms: Preheat oven to 375 °F (190 °C). Line a baking sheet with parchment paper. Clean the 20 mushrooms, remove the stems, and finely chop the stems.
- Sauté Aromatics: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped mushroom stems and 1 chopped onion; cook for 3 to 4 minutes until softened. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
- Mix Filling: Transfer the cooked mixture to a bowl. Add 4 ounces cream cheese, ½ cup sour cream, ½ cup grated Parmesan cheese, 1 cup chopped spinach, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon onion powder, and ¼ teaspoon garlic powder. Stir until the mixture is fully combined and creamy.
- Stuff Mushrooms: Spoon the spinach dip mixture into each mushroom cap, filling them generously. Top each stuffed mushroom with a bit of shredded mozzarella cheese.
- Bake: Arrange the stuffed mushrooms on the prepared baking sheet. Bake in the preheated oven for 20 minutes or until the tops are golden and the mushrooms are tender.
- Garnish and Serve: Remove from oven, garnish with fresh parsley, and serve warm for best flavor.
Notes
- Make ahead: You can stuff the mushrooms a few hours ahead and store them covered in the fridge. Avoid stuffing too far in advance to prevent mushrooms from softening.
- Freezing: It is not recommended to freeze these stuffed mushrooms after baking as the texture may degrade. Instead, freeze the filling separately and stuff fresh mushrooms before baking.
- Customizing: Feel free to swap cheeses, add red pepper flakes, or fresh herbs to customize the filling. Keep the mixture thick to maintain structure when baking.
- Adding bacon or sausage: Fully cook and crumble bacon or sausage before folding it into the filling. Use sparingly to avoid affecting the baking process.
- Leftover filling: Use any leftover filling as a spread on toast, stuffed into mini peppers, or warmed up as a quick dip.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 75 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 15 mg
