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spinach dip stuffed mushrooms recipe
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.