Description
Delicious and creamy spinach dip stuffed mushrooms baked to golden perfection, featuring a savory blend of cream cheese, sour cream, Parmesan, and fresh spinach, topped with mozzarella and garnished with fresh parsley. Perfect as an appetizer or snack for any occasion.
Ingredients
Scale
Mushrooms
- 20 large white mushrooms (or cremini mushrooms)
- 1 tablespoon olive oil
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
Topping
- ½ cup mozzarella cheese (shredded, for topping)
- 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 the stuffed mushrooms.
- Prepare mushrooms: Clean all 20 mushrooms thoroughly, remove the stems carefully, and finely chop the stems for the filling.
- Cook 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 cloves and cook for an additional 30 seconds to release aroma.
- Mix filling: Transfer the cooked mixture to a mixing bowl. Add softened cream cheese, sour cream, grated Parmesan, chopped spinach, salt, black pepper, onion powder, and garlic powder. Mix everything thoroughly until the filling is smooth and creamy.
- Stuff mushrooms: Spoon the spinach dip mixture into each mushroom cap generously to fill them fully. Then, sprinkle shredded mozzarella cheese on top of each stuffed mushroom for a melty, golden finish.
- Bake: Arrange the stuffed mushrooms on the prepared baking sheet and bake in the oven for 20 minutes or until the tops are golden brown and the mushrooms are tender.
- Garnish and serve: Remove from oven, garnish with fresh parsley, and serve the stuffed mushrooms warm for the best flavor and texture.
Notes
- Make ahead: You can stuff the mushrooms a few hours ahead and keep them covered in the fridge. Avoid storing for longer as mushrooms soften over time.
- Freezing: It is not recommended to freeze baked mushrooms as they lose texture. Instead, freeze the filling separately and stuff fresh mushrooms later.
- Customizing: This filling is flexible—swap cheeses, add red pepper flakes for heat, or toss in herbs. Keep the mixture thick to retain shape when baking.
- Adding meat: If adding bacon or sausage, cook and crumble thoroughly before mixing into filling. Use sparingly to avoid affecting baking quality.
- Leftover filling: Use extra filling as a spread on toast, stuff into mini peppers, or serve warmed as a quick dip.
