Description
These Spinach Dip Stuffed Mushrooms are a delicious appetizer featuring large white mushrooms filled with a creamy mixture of spinach, cream cheese, sour cream, and Parmesan, then baked to golden perfection and topped with melted mozzarella cheese. Perfect for parties or a tasty snack.
Ingredients
Scale
For the Mushrooms
- 20 large white mushrooms (or cremini mushrooms)
- 1 tablespoon olive oil
For the 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
For Topping and Garnish
- ½ cup mozzarella cheese (shredded, for topping)
- fresh parsley (for garnish)
Instructions
- Preheat and Prepare Mushrooms: Preheat the oven to 375 °F (190 °C). Line a baking sheet with parchment paper. Clean the 20 mushrooms, remove the stems carefully, and finely chop the stems for the filling mixture.
- 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; cook for 3 to 4 minutes until softened. Stir in the minced garlic cloves and cook for another 30 seconds until fragrant.
- Make the Filling: Transfer the cooked mixture to a mixing bowl. Add the softened cream cheese, sour cream, grated Parmesan, chopped spinach, salt, black pepper, onion powder, and garlic powder. Mix thoroughly until the filling is creamy and evenly combined.
- Stuff the Mushrooms: Spoon the spinach dip mixture generously into each mushroom cap, ensuring they are well filled. Then, sprinkle shredded mozzarella cheese over the top of each stuffed mushroom.
- Bake: Place the stuffed mushrooms on the prepared baking sheet and bake in the preheated oven for 18 to 20 minutes. Bake until the mozzarella topping is golden and bubbly, and the mushrooms are tender.
- Garnish and Serve: Remove from the oven, garnish each mushroom with fresh parsley, and serve warm as a tasty appetizer or snack.
Notes
- Use fresh mushrooms for the best texture and flavor; if using frozen spinach, ensure it is thoroughly thawed and squeezed dry to avoid excess moisture.
- You can substitute mozzarella with other melting cheeses such as cheddar or provolone if preferred.
- For a gluten-free option, verify that all ingredients, especially seasonings and sour cream, are gluten-free.
- These stuffed mushrooms can be prepared ahead of time and baked just before serving.
- Leftovers can be refrigerated for up to 2 days and reheated gently in the oven or microwave.
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 110
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg
