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; 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 ridiculously comforting about a soft, cheesy filling nestled inside a tender mushroom cap—this Spinach Dip Stuffed Mushrooms Recipe hits all the right notes. It’s creamy, savory, and just the perfect finger food to bring a little wow to your next get-together or cozy night in.

A white plate holds fifteen stuffed mushrooms arranged close together. Each mushroom has a brown, round base filled with a creamy, light tan mixture topped with melted, golden-toned cheese, showing small brown spots from baking. The filling is mixed with chopped green herbs, giving a slight fresh touch. The plate sits on a white marbled surface with small green herb pieces scattered around. 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

I’ve made these Spinach Dip Stuffed Mushrooms more times than I can count, and honestly, they never disappoint. They’re the kind of dish that impresses without any fuss, plus they sneak a bit of greens into your snack time — a rare win-win!

Creamy Texture: The blend of cream cheese, sour cream, and cheeses creates a luscious, dreamy filling that sticks with you.
Easy to Customize: Whether you want to add bacon or amp up the spice, this recipe welcomes your personal touch.
Perfect Party Bite: Bite-sized and elegant, but simple enough that you won’t dread making a huge batch.
Vegetable Boost: Packed with spinach and mushroom, it’s a sneaky way to enjoy your greens that feels indulgent.

Ingredients & Why They Work

This recipe is all about balance. The mild earthiness of the mushrooms pairs beautifully with the creamy, cheesy filling, while the spinach adds freshness and a pop of color. Grab fresh mushrooms and fresh spinach if you can — it really makes a difference!

Flat lay of fresh large white mushrooms with their caps whole and uncracked, a small white bowl of golden olive oil, a small white bowl holding finely chopped raw onion, two whole brown garlic cloves beside a small white bowl of minced garlic, a block of soft cream cheese on a simple white ceramic plate, a small white bowl filled with creamy sour cream, a small white bowl of grated Parmesan cheese, a small white bowl heaped with vibrant chopped fresh spinach leaves, a small white bowl containing shredded white mozzarella cheese, a few fresh flat-leaf parsley sprigs arranged neatly, and small white bowls holding fine salt, freshly ground black pepper, onion powder, and garlic powder, all arranged in perfect symmetry 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

White or Cremini Mushrooms: Sturdy caps that hold the filling well and offer a mild, earthy flavor. Creminis have a deeper flavor if you prefer that.
Olive Oil: Used to sauté the mushroom stems and onions — adds a subtle richness and keeps things from sticking.
Onion & Garlic: They create a flavorful base and aroma that sets off the filling beautifully.
Cream Cheese: Keeps the filling creamy and smooth — softened cream cheese blends in perfectly without lumps.
Sour Cream: Adds a tangy counterpoint and extra creaminess that balances the richness.
Parmesan Cheese: Sharp and salty, finishing off the filling with a punch of flavor.
Fresh or Frozen Spinach: Fresh is ideal; if frozen, be sure to thoroughly thaw and squeeze out moisture to avoid watery filling.
Seasonings (Salt, Pepper, Onion & Garlic Powder): These simple spices boost every bite and give consistent flavor.
Mozzarella Cheese: The melty topper that browns nicely in the oven with loads of stretch and gooey goodness.
Fresh Parsley: For garnish — it adds a fresh herbal brightness that your eyes and taste buds will appreciate.

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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

I love mixing things up a bit depending on the season or who’s coming over. This Spinach Dip Stuffed Mushrooms Recipe feels like a blank canvas, so don’t hesitate to make it your own.

Variation: When I want a smoky kick, a sprinkle of smoked paprika or a pinch of red pepper flakes goes into the filling — it’s subtle but addictive.
Adding Meat: Crumbled cooked bacon or sausage makes a great, hearty upgrade. Just fold it right into the filling for extra flavor and texture.
Cheese Alternatives: Swap Parmesan with Pecorino Romano or sprinkle some crumbled feta on top for a tangier twist.
Herbs: Fresh dill, chives, or thyme can bring a new dimension if you like experimenting with herbs.

Step-by-Step: How I Make Spinach Dip Stuffed Mushrooms Recipe

A white speckled plate holds six stuffed mushrooms arranged in a small pile, each mushroom cap filled with a creamy mixture topped with melted cheese that is golden brown and bubbly. The mushrooms are light brown with a textured surface, and the stuffing is creamy white with visible green herbs and bits of mushroom inside. Small flecks of fresh parsley are sprinkled on top and around the plate. The plate rests on a white marbled surface with a soft blue cloth blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Mushrooms and Ingredients

First thing’s first—preheat your oven to 375 °F (190 °C) and line a baking sheet with parchment paper. Clean the mushrooms gently with a damp cloth or mushroom brush to avoid sogginess. Remove the stems carefully and finely chop them—you’ll cook those to get extra flavor into your filling instead of wasting them.

Step 2: Sauté the Filling's Flavor Base

Heat a tablespoon of olive oil in a skillet over medium heat. Toss in the chopped mushroom stems and finely chopped onion, cooking for about 3 to 4 minutes until they're soft but not browned brown—softened is key here. Add the minced garlic last, cooking just 30 seconds for that fresh punch without bitterness.

Step 3: Mix the Creamy Spinach Dip Filling

Transfer your cooked mixture into a bowl to cool slightly. Then fold in softened cream cheese, sour cream, grated Parmesan, chopped spinach, salt, pepper, onion powder, and garlic powder. Stir everything until creamy and evenly combined — this is the heart of your stuffing, so take a moment to enjoy how rich it looks!

Step 4: Stuff and Top the Mushrooms

Grab your mushroom caps and generously spoon the spinach dip mixture into each one. Don’t be shy — a heaping spoonful is perfect! Finish with a sprinkle of shredded mozzarella cheese on top. It melts beautifully and turns golden in the oven.

Step 5: Bake Until Golden and Tender

Place the stuffed mushrooms on your baking sheet and pop them into the oven. Bake for 18 to 20 minutes until the cheese is bubbling and golden, and the mushrooms themselves are tender but not mushy. Watch closely around 18 minutes—you want that perfect bite.

Step 6: Garnish and Serve Warm

Once out of the oven, sprinkle chopped fresh parsley over the mushrooms for a bright contrast. Serve them warm, and watch these crowd-pleasers disappear fast!

Top Tip

Trust me, I’ve learned a few tricks making this Spinach Dip Stuffed Mushrooms Recipe that really make the difference between “okay” and “wow.” These tips helped me nail the perfect texture and flavor every single time.

Don’t Skip Draining the Spinach: Whether fresh or frozen, excess moisture is the enemy of a creamy filling. I always squeeze the spinach dry to keep the mixture thick and prevent soggy mushrooms.
Use Room Temperature Cream Cheese: Softened cream cheese blends better, so it’s smoother and lump-free. I set mine out about 30 minutes before starting.
Sauté Mushroom Stems & Onions Properly: This step builds flavor — don’t rush or skip it! It adds depth and keeps the filling from tasting flat.
Avoid Overbaking: Mushrooms can get mushy fast. Aim for tender yet firm caps with bubbly, golden cheese topping.

How to Serve Spinach Dip Stuffed Mushrooms Recipe

spinach stuffed mushrooms - Serving Suggestion

Garnishes

I always go for fresh, flat-leaf parsley chopped fine because it adds a pop of color and a hint of freshness that cuts through the richness. Sometimes I add a drizzle of good-quality extra virgin olive oil or a light sprinkle of smoked paprika for color and warmth.

Side Dishes

When I serve these, I love pairing them with a crisp green salad or garlic bread to balance out the creamy textures. They’re also fantastic alongside a light soup for a cozy dinner spread.

Creative Ways to Present

For a party, I’ve arranged these stuffed mushrooms on slate platters with a sprinkle of microgreens and edible flowers — it turns simple snacks into elegant bites. You can also serve them alongside small ramekins of marinara or ranch for dipping to add extra flair.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover stuffed mushrooms in an airtight container in the refrigerator, and they last well for 2-3 days. Just reheat gently so the filling warms through without drying out.

Freezing

I’m not a big fan of freezing the fully baked spinach dip stuffed mushrooms because mushrooms tend to get watery and lose texture. Instead, I freeze the filling separately in a sealed container and stuff fresh mushrooms when I’m ready to bake.

Reheating

To reheat leftovers, I pop them in a 350 °F oven for about 10 minutes. This revives the cheese’s gooeyness and keeps the mushrooms tender without making them mushy.

Frequently Asked Questions:

Can I use frozen spinach instead of fresh in this recipe?

Absolutely! Just make sure to thaw it completely and squeeze out as much moisture as possible. Too much water will make the filling runny and the mushrooms soggy.

How do I prevent the mushrooms from getting soggy?

To avoid soggy mushrooms, clean them gently with a damp cloth instead of washing under water, and don’t overbake. Also, make sure to squeeze out moisture from spinach and chop the stems finely then sauté to cook off excess liquid.

Can I make this recipe ahead of time?

Yes! You can stuff the mushrooms a few hours ahead and keep them covered in the fridge. Just bake them right before serving to keep the mushrooms fresh and the cheese melty.

What’s the best cheese to use in this Spinach Dip Stuffed Mushrooms Recipe?

Parmesan is excellent for sharpness and depth, while cream cheese keeps the filling smooth. Mozzarella melts into that perfect golden topping. You can experiment with Pecorino Romano or feta for different flavor profiles, but these three cheeses together balance creaminess with tang and meltiness wonderfully.

Final Thoughts

This Spinach Dip Stuffed Mushrooms Recipe never fails to deliver on flavor and ease, and it’s become a go-to whenever I want something that tastes special but doesn’t take forever. I hope you give it a try and love sharing it as much as I do — it’s one of those recipes your friends will ask for again and again.