If you love spinach dip and stuffed mushrooms, you’ll love these easy Spinach Dip Stuffed Mushrooms, a delicious hot appetizer!
Spinach Dip Stuffed Mushrooms
Stuffed mushrooms and hot spinach dip are quintessential party appetizers. Both are delicious crowd pleasers so combining the two into one just seemed natural. The stuffing is made with classic spinach dip ingredients like frozen chopped spinach, cream cheese, Parmesan cheese, mozzarella cheese, scallions, garlic and sour cream. They are packed with flavor with minimal prep and they are the perfect addition to your holiday table, are vegetarian and can easily be made gluten-free. Each serving (3 medium stuffed mushrooms) contains 105 calories and 7 grams of protein. For more stuffed mushroom recipes try my Stuffed Mushrooms with Broccoli Rabe and Sausage and Spinach and Bacon Stuffed Mushrooms. And if you want more dips so all my dip recipes here.
Impress your guests with these delicious and easy-to-make spinach dip stuffed mushrooms! Perfect for any occasion, this appetizer is sure to be a hit at your next gathering. Simply stuff mushroom caps with a creamy spinach dip mixture and bake until golden and bubbly. Serve as a tasty appetizer or add it to your spread for entertaining.
How To Make Spinach Dip Stuffed Mushrooms:
- To make these tasty treats, start by preheating your oven to 400 degrees Fahrenheit.
- While the oven is heating up, gently remove the stems from the mushrooms and place them stem-side down on a sheet pan that has been sprayed with olive oil. Spray the mushrooms with olive oil as well and season with salt and pepper.
- Finely chop the mushroom stems and place them in a large mixing bowl.
- To the mixing bowl, add the thawed and drained spinach, cream cheese, parmesan cheese, mozzarella cheese, scallions, garlic, sour cream, salt, and pepper. Mix everything together with a fork until well combined.
- Flip the mushrooms over so that they are stem-side up and stuff each mushroom with the filling, pressing it into the cavity and making a small mound on top. Be careful not to overstuff the mushrooms or the filling will spill over during cooking.
- In a small bowl, combine the breadcrumbs and the remaining parmesan cheese. Sprinkle this mixture over the top of each stuffed mushroom and then spray the tops lightly with olive oil.
- Place the mushrooms in the preheated oven and bake for 25-30 minutes, rotating the pans halfway through to ensure even browning.
- Once the mushrooms are done cooking, allow them to cool slightly before transferring them to a serving platter to serve warm.
Can I freeze spinach dip stuffed mushrooms?
Yes, you can freeze stuffed mushrooms. To do so, follow these steps:
- First, make sure the mushrooms are completely cool after being cooked.
- Place the stuffed mushrooms in a single layer on a baking sheet and freeze for about an hour. This will help them to maintain their shape and prevent them from sticking together when they are frozen.
- Once the mushrooms are frozen, transfer them to a freezer-safe container or bag. Store in the freezer for up to three months.
- When you are ready to serve the mushrooms, let them thaw in the refrigerator overnight, then bake in the oven at 350°F until they are heated through. This should take about 15-20 minutes.
Note that freezing stuffed mushrooms may cause the texture of the dip to change slightly.
More appetizer recipes you will love:
- Buffalo Chicken Dip
- Smoked Salmon Pinwheels
- Hot Spinach Artichoke Dip
- White Bean Crostini
- Baked Mini Spinach and Sausage Arancini
Your comments are helpful! If you’ve tried this healthy Spinach Dip Stuffed Mushrooms recipe or any other on Skinnytaste, don’t forget to rate the recipe and leave me a comment below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!
Spinach Dip Stuffed Mushrooms
Ingredients
- Olive oil spray
- 1 ½ pounds baby bella mushrooms, or larger white mushrooms for stuffing
- Kosher salt
- Freshly ground black pepper
- 10 ounces frozen chopped spinach, thawed and excess liquid squeezed out
- 4 ounces cream cheese, 1/2 block
- ½ cup freshly grated parmesan cheese, plus 2 tablespoons for topping
- 1 cup part-skim mozzarella cheese
- ¼ cup chopped scallions, plus extra (optional) green for garnish
- 2 cloves garlic, minced
- ¼ cup light sour cream
- 2 tablespoons Italian seasoned breadcrumbs, or gluten-free panko
Instructions
- Preheat oven to 400F. Spray 2 sheet pans with oil and set aside.
- Gently remove the stems from the mushrooms and place stem-side down on the sheet pan.
- Spray with olive oil and sprinkle with 2 pinches of salt and pepper, to taste.
- Finely chop stems and place them in a large mixing bowl.
- To the large bowl, add the spinach, cream cheese, ½ cup parmesan cheese, mozzarella, scallions, garlic, sour cream, ¼ teaspoon salt and pepper to taste. Mix with a fork to thoroughly combine.
- Flip mushrooms stem-side up and stuff each mushroom with about 1 tablespoon filling, depending on the mushroom size, pressing mixture into the cavity of the mushroom and a small mound on top.
- In a small bowl, combine the breadcrumbs and remaining 2 tablespoons parmesan cheese.
- Top each stuffed mushroom with a sprinkle of breadcrumb mixture, gently spray tops with olive oil and bake for 25-30 minutes, rotating pans halfway through cooking to allow for even browning.
- Allow to cool slightly and with a spatula, transfer to serving platter to serve warm or at room temperature.
