Spinach Dip Stuffed Mushrooms Recipe

Who doesn’t love a bite-sized appetizer packed with flavor? Stuffed mushrooms are the ultimate party snack—savory, delicious, and easy to pop in your mouth. Now imagine adding the creamy, cheesy goodness of spinach dip to that equation. Sounds like a match made in heaven, right? Spinach dip stuffed mushrooms take two party favorites and combine them into one delightful dish that’s sure to please everyone at your next gathering.

What Are Spinach Dip Stuffed Mushrooms?

Spinach dip stuffed mushrooms are exactly what they sound like—mushrooms that are hollowed out and filled with a rich spinach dip mixture. They’re baked until golden and bubbly, creating a perfect blend of flavors and textures. Whether you’re hosting a party or just looking for a tasty snack, this recipe is versatile and easy to make.

Choosing the Right Mushrooms

The key to great stuffed mushrooms is choosing the right type. Button mushrooms and cremini mushrooms are the most popular options. Cremini mushrooms, sometimes called baby bellas, are a bit meatier and provide a deeper flavor. Make sure to select mushrooms that are firm, fresh, and have a good-sized cap to hold the stuffing.

Preparing the Mushrooms

Cleaning and preparing your mushrooms is essential to making this dish perfect. Gently wipe each mushroom with a damp paper towel to remove any dirt. Avoid soaking them in water as mushrooms are porous and will absorb liquid, making them soggy.

Remove the stems and use a small spoon or melon baller to hollow out the inside of each mushroom. Be careful not to break the caps.

Filling the Mushrooms

Once your mushrooms are ready, it’s time to fill them. Use a spoon to carefully stuff each mushroom cap with the spinach dip mixture. Be generous but make sure the filling doesn’t overflow too much, as it will spread when baked.

Baking the Stuffed Mushrooms

Preheat your oven to 375°F (190°C). Arrange the stuffed mushrooms on a baking sheet lined with parchment paper. Sprinkle each stuffed mushroom with a bit of mozzarella cheese for an extra cheesy finish. Bake for 20-25 minutes or until the tops are golden and bubbly.

Serving Suggestions

Spinach dip stuffed mushrooms are a versatile appetizer. You can serve them as part of a spread with crackers, cheese, and charcuterie. For a fancy touch, garnish with fresh herbs like parsley or chives.

These stuffed mushrooms also pair wonderfully with a crisp white wine or a light cocktail. They’re easy to eat with your fingers, making them a great option for parties or casual gatherings.

Tips for Perfect Spinach Dip Stuffed Mushrooms

1. Don’t Overfill – While it’s tempting to pack in as much stuffing as possible, leaving a little room prevents the filling from overflowing while baking.
2. Use Fresh Spinach – Fresh spinach gives a brighter flavor, but frozen works if you’re short on time.
3. Dry the Mushrooms Well – Make sure the mushrooms are completely dry before stuffing to prevent them from becoming soggy.

Variations of the Recipe

For a little something extra, try adding some crispy bacon bits to the spinach dip for added crunch. You can also experiment with different cheeses like Gouda, Fontina, or even a spicy pepper jack for more flavor variety. Adding sun-dried tomatoes or roasted red peppers can also elevate the taste.

Health Benefits of Spinach and Mushrooms

Spinach and mushrooms aren’t just delicious; they’re also packed with health benefits. Spinach is a powerhouse of vitamins and minerals, including Vitamin K, A, and iron. Mushrooms are a great source of antioxidants and B vitamins, making this recipe not only tasty but also nutritious.

Making It Vegan or Keto-Friendly

For a vegan version, simply swap the cream cheese, sour cream, and cheese for dairy-free alternatives. There are many plant-based cream cheeses available that work just as well in this recipe. If you’re following a keto diet, stick with full-fat dairy products and opt for low-carb vegetables as side dishes.

Storing Leftovers

If you have leftovers (though they’re so good, you probably won’t!), store them in an airtight container in the fridge. They’ll keep for up to three days. To reheat, pop them in the oven at 350°F for about 10 minutes, or until warmed through.

Conclusion

Spinach dip stuffed mushrooms are a delicious, crowd-pleasing appetizer that’s both easy to make and packed with flavor. Whether you’re serving them at a party or enjoying them as a snack, they’re sure to be a hit. Plus, with all the variations and health benefits, you can customize this recipe to suit any occasion or dietary need.

FAQs

1. Can I use frozen spinach?
   Yes, just make sure to thaw and drain it thoroughly before using it in the dip.
2. What type of cheese works best?
   Cream cheese and mozzarella are classics, but feel free to experiment with other cheeses like Gouda or Fontina.
3. How long do leftovers last?
   Stuffed mushrooms will last up to three days in the fridge when stored properly.
4. Can I prepare them ahead of time?
   Absolutely! You can prep the stuffed mushrooms and refrigerate them up to a day in advance. Just bake when you’re ready to serve.
5. Can I make this recipe gluten-free?
   Yes, the recipe is naturally gluten-free. Just ensure all your ingredients, especially the cream cheese and sour cream, are certified gluten-free.
   Yield: 24 stuffed mushrooms

   Spinach Dip Stuffed Mushrooms Recipe

   

   Print

   Who doesn’t love a bite-sized appetizer packed with flavor? Stuffed mushrooms are the ultimate party snack—savory, delicious, and easy to pop in your mouth. Now imagine adding the creamy, cheesy goodness of spinach dip to that equation. Sounds like a match made in heaven, right? Spinach dip stuffed mushrooms take two party favorites and combine them into one delightful dish that’s sure to please everyone at your next gathering.

   Prep Time 15 minutes

   Cook Time 20 minutes

   Ingredients

   • 24 large white mushrooms, stems removed and cleaned
   • 2 cups fresh spinach, chopped
   • 4 oz cream cheese, softened
   • 1/2 cup sour cream
   • 1/2 cup shredded mozzarella cheese
   • 1/4 cup grated Parmesan cheese
   • 2 cloves garlic, minced
   • 1/4 tsp red pepper flakes (optional)
   • Salt and pepper to taste
   • 2 tbsp olive oil

   Instructions

   1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
   2. Prepare the mushroom caps: Remove the stems from the mushrooms and clean them by wiping with a damp cloth or paper towel. Place the mushroom caps, open side up, on the prepared baking sheet. Brush them lightly with olive oil and season with salt and pepper.
   3. Cook the spinach: In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and allow to cool slightly.
   4. Make the filling: In a medium bowl, mix together the cream cheese, sour cream, mozzarella cheese, Parmesan cheese, cooked spinach, red pepper flakes (if using), and a pinch of salt and pepper. Stir until well combined.
   5. Stuff the mushrooms: Spoon the spinach dip mixture evenly into each mushroom cap, filling them generously. Press the filling down gently to ensure it stays in place.
   6. Bake the mushrooms: Place the stuffed mushrooms in the preheated oven and bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
   7. Serve: Remove from the oven and allow to cool for a few minutes before serving. Garnish with extra grated Parmesan cheese if desired.

   Notes

   Make Ahead: You can prepare the stuffed mushrooms ahead of time and refrigerate them before baking. Just cover and store them in the fridge for up to 1 day, then bake when ready.

   Variations: Feel free to add cooked bacon bits, chopped sun-dried tomatoes, or artichokes to the filling for added flavor.

   Serving Suggestion: These stuffed mushrooms are perfect as a party appetizer or a side dish for a holiday meal.