Spinach Dip Stuffed Mushrooms

Spinach Dip Stuffed Mushrooms are the perfect appetizer or snack! Fresh spinach sauteed with garlic, combined with cream cheese, and stuffed into fresh whole mushrooms. These are addicting!

This recipe for Spinach Dip Stuffed Mushrooms combines my family’s two favorite appetizers: stuffed mushrooms and spinach dip, of course! The flavors melt together so well! This is also a great way to use up a bag of fresh spinach that might be in your refrigerator as this recipe doesn’t use an entire bag.

How many mushrooms does this recipe make?

One batch makes about 16 mushrooms. If you’re planning to make these for a party, figure two per guests and double or triple the recipe as needed.

What kind of mushrooms are used?

I prefer the flavor of baby bella mushrooms, but you can certainly use whole white mushrooms instead.

How to make spinach dip stuffed mushrooms:

Heat olive oil over medium high heat in a skillet. Add spinach and saute until wilted. Stir in minced garlic and saute just until fragrant. Remove from heat and set aside. In a mixing bowl, beat together the sour cream, cream cheese, mozzarella, Parmesan, salt and pepper.

Stir in spinach mixture. Evenly fill mushroom caps with stuffing mixture. Bake until cheese is bubbly.

Can spinach stuffed mushrooms be frozen?

Freezing these stuffed mushrooms isn’t recommended as the texture of the filling and the mushrooms will be altered when frozen.

Can these be made ahead of time?

Yes! Stuff the mushrooms with the filling and them keep them covered with plastic wrap in the fridge. Just pop them in the oven before guests arrive.

If you liked this recipe for Spinach Dip Stuffed Mushrooms, leave a comment and a rating below this post!

Spinach Dip Stuffed Mushrooms

These Spinach Dip Stuffed Mushrooms are the perfect appetizer or snack! Fresh spinach sauteed with garlic, combined with cream cheese, and stuffed into fresh whole mushrooms. These are so addicting!

4.20 from 35 votes

Print Pin Rate

Course: Appetizer

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 4 servings

Calories: 230kcal

Author: Kelly Miller

Ingredients

• ▢ 1 tbsp olive oil
• ▢ 2 cups fresh spinach chopped
• ▢ 2 tbsp garlic minced
• ▢ 1/2 cup sour cream
• ▢ 3 oz cream cheese room temperature
• ▢ 1/3 cup shredded mozzarella cheese
• ▢ 3 tbsp grated Parmesan cheese
• ▢ 1/2 tsp salt
• ▢ 1/4 tsp pepper
• ▢ 16 whole mushrooms stems removed

Instructions

• Heat olive oil in a skillet over medium heat. Add spinach and saute until wilted. Stir in minced garlic and saute only until garlic is fragrant, less than a minute. Remove from heat and cool slightly.
• Blend sour cream and cream cheese together. Stir in mozzarella, Parmesan, salt and pepper until well combined. Gently stir in cooked spinach, being sure to scrape all the cooked garlic from the bottom of the skillet into the mixture as well.
• Place mushroom caps face up on a lined cookie sheet. Stuff each mushroom with spinach mixture. Bake at 400 degrees for 12 - 14 minutes. Allow mushrooms to cool slightly before serving.

Video

Nutrition

Calories: 230kcal | Carbohydrates: 6g | Protein: 8g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 514mg | Potassium: 424mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1965IU | Vitamin C: 7.4mg | Calcium: 163mg | Iron: 1mg

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