Description
Delicious spinach dip stuffed mushrooms featuring a creamy combo of spinach, cream cheese, sour cream, and Parmesan, baked to golden perfection and topped with melted mozzarella. Perfect appetizer or snack that's easy to prep and bake.
Ingredients
Scale
Mushrooms
- 20 large white 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 and Garnish
- ½ cup mozzarella cheese, shredded
- Fresh parsley, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375 °F (190 °C) and line a baking sheet with parchment paper to prepare for baking.
- Prepare Mushrooms: Clean the mushrooms using a mushroom brush or damp cloth, remove the stems, and finely chop the stems to use in the filling.
- Sauté Vegetables: Heat 1 tablespoon 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 minced garlic and cook for 30 seconds until fragrant.
- Make Filling: Transfer the sautéed mixture to a bowl. Add cream cheese, sour cream, grated Parmesan, chopped spinach, salt, black pepper, onion powder, and garlic powder. Mix thoroughly until creamy and well combined.
- Stuff Mushrooms: Spoon the spinach dip mixture evenly into each mushroom cap, filling them generously. Top each filled mushroom with shredded mozzarella cheese.
- Bake: Place the stuffed mushrooms on the prepared baking sheet and bake in the preheated oven for 20 minutes until the tops are golden and the mushrooms are tender.
- Garnish and Serve: Remove from oven, garnish with fresh parsley, and serve the stuffed mushrooms warm.
Notes
- You can prepare and stuff the mushrooms a few hours ahead; keep them covered in the refrigerator to prevent softening.
- Freezing baked mushrooms is not recommended as their texture deteriorates; instead, freeze the filling separately and stuff fresh mushrooms later.
- Customize the filling by swapping cheeses, adding red pepper flakes or herbs. Keep the mixture thick to hold shape when baking.
- To add bacon or sausage, fully cook and crumble before folding into the filling. Use sparingly to avoid soggy mushrooms.
- Leftover filling can be used as a spread on toast, stuffed in mini peppers, or served warm as a quick dip.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 70 kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 15 mg
