Description
These Spinach Dip Stuffed Mushrooms are a delicious and savory appetizer perfect for any occasion. Featuring a creamy spinach and cheese filling nestled inside tender mushroom caps and topped with melted mozzarella, they combine rich flavors and satisfying textures in every bite. Easy to prepare and bake, they’re sure to impress guests or make a delightful snack.
Ingredients
Scale
Mushrooms
- 20 large white mushrooms (or cremini 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 (for topping)
- Fresh parsley (for garnish)
Instructions
- Prepare the Oven and Mushrooms: Preheat your oven to 375 °F (190 °C) and line a baking sheet with parchment paper to prevent sticking. Clean the mushrooms gently with a damp cloth, carefully remove the stems, and finely chop the stems for use in the filling.
- Sauté Aromatics and Stems: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushroom stems and finely chopped onion, cooking for 3 to 4 minutes until they soften. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Mix the Filling: Transfer the cooked mixture to a bowl. Add softened cream cheese, sour cream, grated Parmesan, chopped spinach, salt, black pepper, onion powder, and garlic powder. Stir everything together until you achieve a smooth, creamy filling.
- Stuff the Mushrooms: Using a spoon, carefully fill each mushroom cap with the spinach dip mixture, ensuring an even distribution. Top each filled mushroom with a sprinkle of shredded mozzarella cheese.
- Bake the Mushrooms: Arrange the stuffed mushrooms on the prepared baking sheet. Bake them in the preheated oven for 18 to 20 minutes, or until the mozzarella is melted and golden, and the mushrooms are tender.
- Garnish and Serve: Once baked, remove the mushrooms from the oven and garnish them with fresh parsley. Serve while warm as a delicious appetizer or snack.
Notes
- To clean mushrooms, avoid rinsing under water as they absorb moisture; instead, wipe with a damp cloth.
- For a lighter version, you can substitute sour cream with Greek yogurt.
- If using frozen spinach, ensure it’s well-thawed and thoroughly squeezed dry to prevent soggy filling.
- These stuffed mushrooms can be prepared ahead of time and assembled before baking.
- Adjust seasoning to taste, especially salt and pepper, depending on your cheese’s saltiness.
Nutrition
- Serving Size: 3 stuffed mushrooms
- Calories: 140
- Sugar: 1.5g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 25mg
