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
Scale
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