If you enjoy spinach dip and stuffed mushrooms, these Spinach Dip Stuffed Mushrooms are an easy, crowd-pleasing hot appetizer that’s perfect for parties and holidays. They combine the creamy flavors of classic spinach dip—cream cheese, Parmesan, mozzarella, scallions, garlic and sour cream—with tender mushroom caps for a satisfying, bite-sized starter. This recipe is vegetarian and can be adapted to be gluten-free.
Spinach Dip Stuffed Mushrooms
These stuffed mushrooms are simple to prepare and full of flavor with minimal hands-on time. Use baby bella or larger white mushrooms for stuffing, and be sure to squeeze excess liquid from thawed frozen spinach so the filling stays creamy, not watery. The finished mushrooms are golden, bubbly and topped with a light breadcrumb-Parmesan crust for a pleasant contrast in texture. Each serving—about three medium stuffed mushrooms—contains approximately 105 calories and provides about 7 grams of protein.
Ingredients
- Olive oil spray
- 1 ½ pounds baby bella mushrooms (or larger white mushrooms for stuffing)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 10 ounces frozen chopped spinach, thawed and excess liquid squeezed out
- 4 ounces cream cheese (½ block), softened
- ½ cup freshly grated Parmesan cheese, plus 2 tablespoons for topping
- 1 cup part-skim mozzarella cheese, shredded
- ¼ cup chopped scallions, plus extra for garnish if desired
- 2 cloves garlic, minced
- ¼ cup light sour cream
- 2 tablespoons Italian seasoned breadcrumbs (or gluten-free panko)
How to Make Spinach Dip Stuffed Mushrooms
- Preheat the oven to 400°F (200°C). Lightly spray two sheet pans with olive oil and set aside.
- Remove the stems from the mushrooms gently and place the caps stem-side down on the prepared sheet pans. Lightly spray the mushroom caps with olive oil and season with salt and pepper.
- Finely chop the mushroom stems and transfer them to a large mixing bowl.
- Add the drained spinach, softened cream cheese, ½ cup Parmesan, mozzarella, chopped scallions, minced garlic, sour cream, ¼ teaspoon salt and pepper to taste. Mix with a fork until everything is well combined and the filling is creamy.
- Turn the mushroom caps stem-side up and spoon the filling into each cavity, pressing the mixture in and forming a small mound on top. Depending on cap size, use about 1 tablespoon per mushroom—avoid overstuffing to prevent spillover while baking.
- In a small bowl, combine the breadcrumbs with the remaining 2 tablespoons of Parmesan. Sprinkle this mixture over each stuffed mushroom and spray the tops lightly with olive oil to help them brown.
- Bake the mushrooms in the preheated oven for 25–30 minutes, rotating the pans halfway through to ensure even browning. They should be golden and bubbly when done.
- Allow the mushrooms to cool slightly, then transfer them with a spatula to a serving platter. Serve warm or at room temperature, garnished with additional scallions if desired.
Make-Ahead and Freezing Instructions
You can prepare and freeze these stuffed mushrooms for later use. Follow these steps for best results:
- Cool the baked mushrooms completely.
- Place them in a single layer on a baking sheet and freeze for about an hour so they firm up and don’t stick together.
- Transfer the frozen mushrooms to a freezer-safe container or resealable bag and store for up to three months.
- To reheat: thaw in the refrigerator overnight, then bake at 350°F until heated through, about 15–20 minutes. Note that freezing can slightly change the texture of the filling.
Tips, Variations and Serving Suggestions
For a gluten-free version, swap the seasoned breadcrumbs for gluten-free panko or omit them entirely and sprinkle extra Parmesan on top for browning. To add more savory depth, stir in a small amount of cooked, crumbled bacon or a pinch of red pepper flakes. These mushrooms make a great starter for holiday parties, potlucks or game-day spreads. They pair well with crisp vegetables, crusty bread or a light salad if you want a broader appetizer selection.
Ingredients and Nutrition Snapshot
Yield: 12 servings • Serving size: 3 medium stuffed mushrooms
Approximate nutrition per serving: Calories 105 kcal, Carbohydrates 5 g, Protein 7 g, Fat 7 g, Saturated Fat 4 g, Cholesterol 20 mg, Sodium 219 mg, Fiber 1 g, Sugar 2 g.
More Appetizers You May Like
- Buffalo Chicken Dip
- Smoked Salmon Pinwheels
- Hot Spinach and Artichoke Dip
- White Bean Crostini
- Baked Mini Spinach and Sausage Arancini
If you try this Spinach Dip Stuffed Mushrooms recipe, consider leaving a rating or comment to share how it turned out and any tweaks you made. Photos and feedback help others decide whether this appetizer will be a good fit for their gatherings.