Spinach Dip Stuffed Mushrooms Recipe
If you’re after a warm, cheesy appetizer that feels like a hug on a plate, this Spinach Dip Stuffed Mushrooms Recipe is just the thing. I first made these for a friend’s casual get-together, and honestly, they disappeared faster than I could say “pass me another one!” The combination of creamy spinach dip nestled into tender mushrooms creates a bite-sized delight that’s absolutely addictive.
What makes this recipe stand out is how easy it is to whip up yet impressive enough for parties, weeknight snacks, or even a dinner side. Plus, the flavors are so well balanced—with that perfect mix of cream cheese, garlic, and Parmesan—that you’ll find yourself making it again and again. I’m really excited to share all my tips to help you nail these every time!
Ingredients You’ll Need
Each ingredient plays an important role here, blending freshness with a little creaminess and a touch of tang from the sour cream. When you pick your mushrooms, go for firm and large ones—these will hold the filling best and make your finished bites look gorgeous.
- Large white or cremini mushrooms: Choose fresh, clean mushrooms with intact stems—they’re perfect for stuffing and have a lovely earthy flavor.
- Olive oil: This lightly coats the mushrooms to enhance their flavor and help with roasting.
- Small onion: Finely chopped for mild sweetness and a little crunch in the filling.
- Garlic cloves: Freshly minced, adding that classic savory kick.
- Cream cheese: Softened for smoothness—it’s the creamy base of the filling that ties everything together.
- Sour cream: Adds a subtle tang that brightens the dip’s richness.
- Parmesan cheese: Grated to sprinkle a nutty, salty punch into the filling.
- Fresh or frozen spinach: Make sure frozen spinach is thawed and squeezed dry—excess moisture will make your filling soggy.
- Salt, black pepper, onion and garlic powder: These seasonings amp up the flavor beautifully without overpowering the natural ingredients.
- Mozzarella cheese: Shredded for a melty topping that browns perfectly in the oven.
- Fresh parsley: A sprinkle on top adds freshness and a pop of color when serving.
Variations
This Spinach Dip Stuffed Mushrooms Recipe is already a crowd-pleaser, but I love experimenting with tweaks that add personality and suit different diets. Don’t hesitate to make it your own!
- Cheese Swap: I sometimes use feta or goat cheese instead of cream cheese for a tangier flavor that pairs wonderfully with the spinach.
- Spicy Kick: Adding a pinch of red pepper flakes to the filling spices things up when guests like a little heat.
- Meaty Boost: Mixing in some cooked crumbled bacon or sausage adds smoky richness, perfect for game days or heartier appetites.
- Vegetarian or Vegan: Use dairy-free cream cheese and vegan cheese shreds for a plant-based twist that still delivers on creaminess.
- Mushroom Type: Portobello caps work beautifully for a bigger serving, while baby bella mushrooms offer a deeper flavor if you want a nuttier bite.
How to Make Spinach Dip Stuffed Mushrooms Recipe
Step 1: Prep Your Mushrooms Carefully
Start by gently wiping each mushroom clean with a damp cloth—avoid rinsing under water to keep them from soaking up moisture. Then carefully remove the stems—you can chop these finely and add them to your filling to avoid waste. Brush the mushroom caps with olive oil to help them roast up juicy and tender, then place them gill-side up on a baking sheet.
Step 2: Cook the Filling Base
Over medium heat, sauté the chopped onion and minced garlic in a bit of olive oil until everything softens and becomes fragrant—about 5 minutes. This step brings out a sweet, mellow flavor that really complements the spinach. Let this mixture cool slightly before moving to the next step.
Step 3: Mix the Creamy Spinach Filling
In a bowl, combine the softened cream cheese, sour cream, Parmesan, the cooled onion-garlic mix, and chopped spinach. Season with salt, pepper, onion powder, and garlic powder. I love using fresh spinach for a burst of flavor and color, but the frozen kind works well too if you’re in a pinch—just remember to squeeze out as much moisture as you can!
Step 4: Stuff and Top the Mushrooms
Generously fill each mushroom cap with the spinach mixture—you want the filling to mound just a bit. Sprinkle shredded mozzarella on top for that all-important cheesy crust. The mozzarella melts perfectly, providing a golden, bubbly topping that makes these irresistible.
Step 5: Bake to Perfection
Bake the mushrooms in a preheated oven at 375°F (190°C) for 20 minutes or until the mushrooms are tender and the cheese is melted and lightly browned. Keep an eye on them toward the end to avoid over-browning. When you pull them out, the aroma alone will have everyone ready to dig in!
How to Serve Spinach Dip Stuffed Mushrooms Recipe
Garnishes
I always sprinkle freshly chopped parsley on top just before serving—it adds a bright, herbal contrast that lifts the rich filling. Sometimes, I add a light drizzle of good-quality olive oil or a sprinkle of paprika for extra color and flavor that guests love.
Side Dishes
These stuffed mushrooms pair beautifully with crunchy crudités, crusty bread, or a fresh green salad for a balanced appetizer spread. If it’s a party, I often serve them alongside other finger foods like mini quiches or bruschetta for a variety everyone enjoys.
Creative Ways to Present
For special occasions, I love arranging the mushrooms on a large wooden board with scattered herbs and lemon wedges for a rustic, inviting look. You can also serve them in a hollowed-out bread bowl filled with extra spinach dip—guests always appreciate that playful twist!
Make Ahead and Storage
Storing Leftovers
I keep leftover mushrooms in an airtight container in the fridge for up to 3 days. Because the filling is creamy, it’s best to reheat gently to avoid breaking the texture. Wrap the container loosely with foil to prevent the cheese from drying out.
Freezing
Freezing is totally doable! I freeze unbaked stuffed mushrooms on a tray, then transfer them to a freezer bag once solid. When I’m ready, I bake them straight from frozen—just bump the baking time by about 10 minutes. This is a lifesaver for busy weekends.
Reheating
To reheat, I place leftovers on a baking dish, cover loosely with foil, and warm at 350°F (175°C) for about 10-15 minutes until heated through. This keeps that melty, creamy filling intact and the mushrooms tender.
FAQs
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Can I use baby spinach instead of regular spinach in this Spinach Dip Stuffed Mushrooms Recipe?
Absolutely! Baby spinach is a great substitute and will cook down quickly while still providing that fresh green flavor. Just chop it finely if the leaves are large, and remember to squeeze out any excess moisture if using frozen spinach.
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Is it okay to prepare these mushrooms ahead of time?
Yes! You can prepare the filling and stuff the mushrooms a few hours ahead and keep them covered in the fridge. Just add the mozzarella topping right before baking to ensure a nice golden crust.
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Can I make this recipe dairy-free?
Yes. Swap cream cheese, sour cream, Parmesan, and mozzarella for your favorite plant-based alternatives. The flavor and texture might be slightly different, but it still tastes delicious!
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What’s the best mushroom for stuffing in this recipe?
Large white or cremini mushrooms work best because they have sturdy caps and a mild, versatile flavor. Portobellos are great if you want larger portions but will need longer baking time.
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Can I add meat to the filling?
Definitely! Cooked bacon, sausage, or even finely diced ham can add a savory punch that complements the creamy spinach filling perfectly.
Final Thoughts
This Spinach Dip Stuffed Mushrooms Recipe is truly one of those dishes I keep coming back to because it’s simple, crowd-pleasing, and full of comforting flavors. I love how it looks fancy enough for guests but doesn’t stress me out in the kitchen. Give it a try—you might just find your new favorite appetizer or snack that keeps everyone asking for more.
Print
Spinach Dip Stuffed Mushrooms Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 20 stuffed mushroom appetizers 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Spinach Dip Stuffed Mushrooms are a delicious, crowd-pleasing appetizer featuring large mushrooms filled with a creamy spinach and cheese mixture, baked to golden perfection and topped with melted mozzarella cheese and fresh parsley garnish.
Ingredients
For the Mushrooms
- 20 large white mushrooms (or cremini mushrooms)
- 1 tablespoon olive oil
For the 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
For Topping and Garnish
- ½ cup mozzarella cheese (shredded, for topping)
- Fresh parsley (for garnish)
Instructions
- Prepare the mushrooms: Clean the mushrooms gently with a damp paper towel and remove the stems carefully without damaging the caps. Set the caps aside and finely chop the stems.
- Sauté the aromatics and spinach: Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic and cook until softened and fragrant, about 3-4 minutes. Add the chopped mushroom stems and spinach, cooking until the spinach is wilted and excess moisture evaporates, about 4-5 minutes.
- Make the filling: Transfer the sautéed mixture to a bowl. Add softened cream cheese, sour cream, grated Parmesan, salt, pepper, onion powder, and garlic powder. Mix thoroughly until well combined and creamy.
- Stuff the mushrooms: Place the mushroom caps on a baking sheet lined with parchment paper. Spoon the filling evenly into each mushroom cap, pressing gently to fill them thoroughly.
- Add the topping: Sprinkle shredded mozzarella cheese evenly on top of each filled mushroom.
- Bake the mushrooms: Preheat your oven to 375°F (190°C). Bake the stuffed mushrooms in the oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
- Garnish and serve: Remove from the oven, let cool slightly, then garnish with fresh chopped parsley. Serve warm.
Notes
- For a deeper flavor, you can add a teaspoon of lemon juice or white wine to the sautéed spinach mixture.
- Use fresh spinach for the best texture, but frozen spinach is a good substitute if thawed properly and well-drained.
- These mushrooms can be prepared ahead of time and refrigerated; just add the mozzarella and bake before serving.
- Use gluten-free breadcrumbs if you’d like to add a crunchy topping variation.
Keywords: stuffed mushrooms, spinach dip, appetizer, baked mushrooms, party snack
