Spinach Dip Stuffed Mushrooms Recipe

Looking for an irresistible, cheesy appetizer that steals the spotlight? These spinach dip stuffed mushrooms Recipe are warm, savory, and totally addictive. If you’re like me and love trying easy yet crowd-pleasing bites, this is the recipe.

And by the way, if you enjoy desserts too, don’t miss my Mini Pumpkin Cheesecakes Recipe—it’s just as heavenly! I made these stuffed mushrooms last weekend for a small get-together, and wow—everyone wanted the recipe!

The creamy spinach filling melts perfectly into the mushrooms, creating a warm, cheesy bite that’s hard to resist. I’ve made spinach dip many times before, but combining it with baked mushrooms? That’s a game-changer. Let me walk you through how I made them and how you can do it even better!

Additional Tips for Making This Recipe Better

Want to level up your spinach dip stuffed mushrooms? Here are some of my personal tips to make this already amazing recipe even better.

• Use fresh spinach if you have time. I tried it once and the flavor was noticeably fresher. Just sauté and squeeze out the moisture.
• Grate your own cheese. Trust me, freshly grated mozzarella and Parmesan melt much better than the pre-shredded kind.
• Roast the mushrooms first. I like to bake the caps alone for 5 minutes before stuffing them. It helps remove excess moisture.
• Add a dash of nutmeg. It sounds odd, but a tiny pinch enhances the flavor of the spinach and cheese combo.
• Sprinkle breadcrumbs on top. For a crispy finish, I sometimes add a touch of breadcrumbs before baking.

Tasty Variations to Try

This recipe is super flexible, so you can get creative with the ingredients. Whether you’re avoiding dairy or just looking to switch it up, here are some fun ideas.

• Dairy-Free Option: Use dairy-free cream cheese and mozzarella made from almond or coconut. It still comes out creamy and delicious.
• Add Protein: Mix in cooked crumbled bacon or sausage to make it heartier.
• Go Spicy: Add chopped jalapeños or crushed red pepper flakes to the filling.
• Low-Fat Twist: Swap sour cream with Greek yogurt for a protein-packed, lower-fat alternative.
• More Veggies: Finely chopped artichokes or sun-dried tomatoes add color and flavor.

You can also explore other dinner recipes that pair well with these mushrooms—like creamy pastas or herbed chicken—to complete your meal.

Must-Have Kitchen Equipment

Before diving into the recipe, make sure you have these handy tools. They’ll make prepping and cooking a lot easier.

• Mixing bowl – For stirring together your creamy spinach filling.
• Baking sheet – To arrange and bake the mushrooms evenly.
• Spoon or small scoop – Perfect for stuffing the mushroom caps neatly.
• Paper towels – To dry spinach and clean the mushrooms.
• Oven – Bakes the mushrooms until golden, melty, and irresistible.

How to Serve Spinach Dip Stuffed Mushrooms?

Presentation matters, especially when serving a delicious appetizer like this. Here’s how I make them look extra tempting.

Serve the mushrooms hot on a white platter to make the colors pop. Garnish with chopped parsley or chives for a fresh touch. I sometimes add a little Parmesan dusting on top before serving. These also go well with dipping sauces—think garlic aioli or spicy ranch.

For a full meal idea, pair them with something like my Chicken Caprese Panini Recipe. Trust me, the combo of crispy, cheesy mushrooms and a fresh sandwich is next-level satisfying.

How to Store Spinach Dip Stuffed Mushrooms

You’ll want to keep leftovers (if there are any!) fresh for later. Here’s how:

• Refrigerating: Place the cooled mushrooms in an airtight container. They’ll stay fresh in the fridge for up to 3 days.
• Freezing: You can freeze them before baking. Line them on a tray, freeze until solid, then store in a ziplock bag. They last up to 1 month.
• Reheating: To reheat, bake in the oven at 350°F for 10–12 minutes until warm. Avoid microwaving—they can turn soggy.

Why You’ll Love This Recipe

These stuffed mushrooms are the kind of recipe you’ll want to make again and again. Here’s why:

• Quick & Easy:
  Takes less than 30 minutes from start to finish with simple prep.
• Perfect for Parties:
  They’re bite-sized, mess-free, and always the first to go at gatherings.
• Flavor-Packed:
  Cheesy, creamy, and garlicky—each bite is loaded with rich flavor.
• Customizable:
  You can switch up the ingredients to fit your taste or dietary needs.
• Low-Carb & Vegetarian:
  Great for guests avoiding meat or heavy carbs.

More Helpful Details for Perfecting This Recipe

Here are some extra tips and background that I think will help make your spinach dip stuffed mushrooms even more amazing.

• Why Use Large Mushrooms?
  Larger caps like white button or cremini hold more filling and stay firm while baking.
• Don’t Skip Draining the Spinach:
  If it’s too wet, your filling will turn watery. Use paper towels or a cheesecloth to really press it dry.
• Softened Cream Cheese Works Best:
  Let it sit at room temperature for 20 minutes before mixing. It blends smoother and fluffier.
• Baking Tip:
  If you notice too much liquid collecting in the pan while baking, drain it halfway through to keep mushrooms from getting soggy.
• Serving Time Matters:
  These are best eaten right out of the oven. If prepping ahead, you can assemble them in advance and bake just before serving.

Ben Carraoli

Spinach Dip Stuffed Mushrooms Recipe

If you're looking for a warm, crowd-pleasing appetizer, these Spinach Dip Stuffed Mushrooms are exactly what you need. They combine the creamy richness of spinach dip with the earthy bite of roasted mushrooms. Perfect for holiday tables, game day snacks, or any weekend treat, they’re simple to make and always a hit.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Side Dish

Calories: 55

Ingredients Method

Ingredients

  

• 12 large mushroom caps stems removed – Use firm, fresh mushrooms with unbroken caps for better stuffing support. White or cremini mushrooms both work well.
• 1 cup frozen spinach thawed and drained – Make sure to squeeze out all excess moisture to avoid soggy filling.
• 1/2 cup cream cheese softened – This gives the filling its smooth, creamy base.
• 1/4 cup sour cream – Adds tanginess and soft texture to balance the richness.
• 1/4 cup grated Parmesan cheese – Use freshly grated Parmesan for a sharper more pronounced flavor.
• 1/4 cup shredded mozzarella cheese – Melts beautifully and gives that cheesy stretch we all love.
• 1 garlic clove minced – Adds a punch of flavor; fresh is best.
• Salt and pepper to taste – Start with a pinch of each and adjust after mixing the filling.
• Olive oil for greasing – Prevents mushrooms from sticking and adds flavor to the base.

Method

 

1. Start by preheating your oven to 375°F (190°C). Lightly grease a baking sheet with olive oil or use parchment paper for easy cleanup. Gently clean the mushroom caps using a damp paper towel to remove any dirt. Twist off the stems and discard or save for another recipe.
2. In a medium bowl, combine the thawed and well-drained spinach with softened cream cheese, sour cream, Parmesan, mozzarella, and minced garlic. Add a pinch of salt and pepper. Mix everything together until it’s well blended and creamy. The mixture should be thick but easy to spoon.
3. Use a spoon or mini scoop to carefully stuff each mushroom cap with the spinach dip filling. Don’t overfill, but make sure the tops are slightly rounded. Arrange the stuffed mushrooms on the prepared baking sheet, spaced slightly apart. Bake in the oven for 15–20 minutes until the mushrooms are tender and the tops are golden and bubbly.
4. Once baked, remove the mushrooms from the oven and let them cool for 2–3 minutes. Transfer to a serving plate while still warm. These are best served hot, but they’re also delicious at room temperature. Garnish with a sprinkle of extra Parmesan or chopped parsley if you like.