Spinach Dip Stuffed Mushrooms
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.
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.
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.
Ingredients
Directions
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.
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.
Ingredients
- 16 large fresh mushrooms (about 1-1/2 pounds)
- 1 tablespoon olive oil
- 2 cups fresh baby spinach, coarsely chopped
- 2 garlic cloves, minced
- 1/2 cup reduced-fat sour cream
- 3 ounces reduced-fat cream cheese
- 1/3 cup shredded part-skim mozzarella cheese
- 3 tablespoons grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon pepper
Directions
- Preheat oven to 400°. Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small skillet, heat olive oil over medium heat. Add spinach; saute until wilted. Add garlic; cook 1 minute longer.
- Combine spinach mixture with remaining ingredients. Stuff into mushroom caps. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, until mushrooms are tender, 12-15 minutes. Serve warm.
