Name: Spinach Dip Stuffed Mushrooms Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 20 large white mushrooms; 1 tablespoon olive oil; 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; ½ cup mozzarella cheese, shredded; Fresh parsley, for garnish

There's something downright irresistible about a bite-sized appetizer bursting with creamy, savory goodness—and that's exactly what this Spinach Dip Stuffed Mushrooms Recipe delivers. They’re perfect for parties, easy weeknight snacks, or anytime you want a cozy, veggie-packed treat with a cheesy twist.

A white plate holds about fifteen stuffed mushrooms, arranged close together. Each mushroom has a brown cap base topped with a thick layer of creamy, melted cheese mixed with chopped herbs, showing hints of green and slight golden brown spots from baking. Small pieces of green parsley are sprinkled over the mushrooms. The plate sits on a white marbled surface with bits of herbs scattered nearby, adding a fresh touch. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spinach Dip Stuffed Mushrooms Recipe
Top Tip
How to Serve Spinach Dip Stuffed Mushrooms Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spinach Dip Stuffed Mushrooms Recipe

Why You'll Love This Recipe

I honestly can’t get enough of these Spinach Dip Stuffed Mushrooms because they’re just the right balance of creamy, cheesy, and fresh spinach flavor—all tucked inside tender mushroom caps. Giving your guests (or yourself!) something that feels special but comes together so quickly is a total win.

Rich Creamy Filling: The blend of cream cheese, sour cream, and Parmesan makes every bite melt-in-your-mouth delicious.
Simple Prep: You don’t need a dozen fancy ingredients—just a handful, and you’re set for an impressive appetizer.
Vegetable Boost: Fresh spinach sneaks in a nutrient punch that pairs perfectly with the mushrooms without overpowering them.
Customizable and Crowd-Pleasing: You can easily swap cheeses, add a bit of spice, or throw in some cooked bacon to personalize it your way.

Ingredients & Why They Work

Each ingredient in the Spinach Dip Stuffed Mushrooms Recipe plays a key role in creating that perfect cozy appetizer—I’ve learned a few tricks along the way on picking the freshest mushrooms and balancing the filling to be creamy yet hold together well inside the caps.

Flat lay of twenty large white mushrooms with smooth caps, a small pile of finely chopped white onion, two whole garlic cloves unpeeled, a soft block of cream cheese, a small white bowl filled with sour cream, a small white bowl holding grated Parmesan cheese, a small white bowl with freshly chopped green spinach leaves, a small white bowl containing fine white salt, a small white bowl with freshly ground black pepper, a small white bowl with pale beige onion powder, a small white bowl with light tan garlic powder, a small white bowl of shredded mozzarella cheese, and a few sprigs of fresh parsley, all arranged symmetrically on simple white ceramic dishes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Large white mushrooms or cremini mushrooms: They’re sturdy enough to hold the filling and their mild flavor lets the cheese and spinach shine.
Olive oil: For sautéing mushroom stems and onions, it adds a subtle richness without overpowering the other flavors.
Onion: Finely chopped to bring a soft sweetness when cooked down in the filling.
Garlic cloves: Minced for that warm, aromatic kick that livens up the entire dish.
Cream cheese: Softened for a smooth, luscious base that binds the filling beautifully.
Sour cream: Adds tang and creaminess that keeps the filling moist and delicious.
Parmesan cheese: Grated Parmesan provides a salty, nutty depth that elevates the flavors.
Fresh spinach (or well-drained frozen): Offers a fresh earthiness and color, plus a vitamin boost.
Seasonings (salt, pepper, onion powder, garlic powder): Simple spices round out the taste perfectly.
Mozzarella cheese for topping: Melts to create a golden, bubbly finish that’s just irresistible.
Fresh parsley: A fresh herb garnish that adds vibrant color and a hint of brightness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of this Spinach Dip Stuffed Mushrooms Recipe is how much room there is to play around with flavors—you can keep it classic or tweak it based on what you love or have on hand. I like to add a little red pepper flakes for subtle heat during football season, but feel free to experiment!

Variation: I once added crumbled cooked sausage to half the batch for a heartier appetizer at a family gathering—it was a big hit and just as simple to make.
Dietary tweak: For a vegetarian version, stick to the classic recipe or swap mozzarella for a dairy-free cheese option.
Seasonal changes: Try swapping fresh spinach with kale or Swiss chard when they’re in season for a slightly different but equally delicious flavor.

Step-by-Step: How I Make Spinach Dip Stuffed Mushrooms Recipe

Seven stuffed mushrooms are placed in a small pile on a round white speckled plate. Each mushroom has a thick light brown cap filled with a creamy, slightly browned topping made of cheese and finely chopped herbs and mushrooms. The melted cheese covers the top, showing spots of golden brown from baking, and fresh green herb bits are sprinkled on and around the mushrooms. The plate sits on a white marbled surface with a blurry blue cloth and a green leaf in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Mushrooms Like a Pro

Start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper. Then, gently clean each mushroom with a damp paper towel or mushroom brush—the stems get removed and finely chopped. I find this prep helps keep the mushrooms tender and ensures the filling nests perfectly inside.

Step 2: Sauté the Flavor Base

Heat a tablespoon of olive oil over medium heat in a skillet. Toss in the chopped mushroom stems and finely chopped onion. Sauté for about 3-4 minutes until softened and fragrant. Add the minced garlic last and cook just 30 seconds more so it doesn’t burn. This base is where the savory magic starts!

Step 3: Mix the Creamy Spinach Filling

Transfer that sautéed mixture to a bowl. Add in softened cream cheese, sour cream, Parmesan, chopped fresh spinach, salt, pepper, onion powder, and garlic powder. Stir everything until you get a smooth, creamy texture. This combo is what gives the filling that irresistible richness and bright spinach flavor.

Step 4: Stuff and Top Your Mushrooms

Using a spoon, fill each mushroom cap generously with the spinach dip mixture. Top with shredded mozzarella—it melts during baking to create a gorgeous, golden crust. Don’t skimp here; the cheesy finish brings the whole bite together.

Step 5: Bake to Golden Perfection

Place stuffed mushrooms on your prepared baking sheet and pop them into the oven. Bake for 18-20 minutes until the tops are bubbly and slightly golden, and the mushrooms are tender but not soggy. Watch carefully in the last few minutes to avoid burning that cheesy top!

Step 6: Garnish and Serve Warm

Once out of the oven, sprinkle fresh parsley over the mushrooms for a pop of color and fresh flavor. Serve them warm to enjoy that creamy, melty filling at its best. I promise these will disappear fast!

Top Tip

From my kitchen to yours, these tips have helped me nail the perfect batch every time:

Dry Your Mushrooms Well: Moisture is the enemy! Pat mushrooms dry after cleaning so they don’t get soggy when baked.
Don’t Overstuff: Fill the caps generously, but don’t pile the filling so high that it spills over. It helps the mushrooms cook evenly.
Use Fresh Spinach When Possible: Fresh gives you that vibrant color and texture, but if you’re using frozen, squeeze out every bit of water.
Bake on Parchment: It prevents sticking and makes cleanup a breeze—trust me, you’ll thank yourself later!

How to Serve Spinach Dip Stuffed Mushrooms Recipe

spinach stuffed mushrooms - Serving Suggestion

Garnishes

I like to keep it simple and fresh with a sprinkle of chopped fresh parsley or a tiny drizzle of high-quality olive oil for a bit of sheen. If I’m feeling fancy, a few shavings of extra Parmesan on top just before serving can elevate the look and flavor.

Side Dishes

These mushrooms pair wonderfully with a crisp green salad for a light lunch or alongside a charcuterie board full of cured meats and cheeses when entertaining. I’ve also served them alongside garlic bread on casual weekend nights—they complement each other beautifully.

Creative Ways to Present

For parties, I love arranging these on a wooden platter lined with fresh greens or grape leaves to make an inviting centerpiece. You can even stack them on tiered serving trays for an elegant touch. Mini cocktail forks help guests grab them with ease!

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days. They’re still delicious warmed up, but they’re definitely best the same day you bake them.

Freezing

I don’t recommend freezing the fully baked stuffed mushrooms—the texture of mushrooms changes too much and it can get mushy. Instead, freeze the filling by itself in a sealed container, then thaw and stuff fresh mushroom caps when you’re ready to bake.

Reheating

To reheat, pop your mushrooms in a 350°F oven for about 10 minutes until warmed through and the cheese starts to bubble again. Avoid microwaving if you want to maintain their texture and melting cheese goodness.

Frequently Asked Questions:

Can I use frozen spinach in this recipe?

Yes, you can use frozen spinach, but make sure it’s thawed completely and squeezed dry to avoid excess moisture that could make the filling runny.

Can I prepare these mushrooms ahead of time?

Absolutely! You can stuff the mushrooms a few hours in advance and keep them covered in the refrigerator. For best texture, bake them shortly before serving.

What mushrooms work best for this recipe?

Large white button mushrooms or cremini mushrooms are ideal because of their size and firmness, which holds the filling well and bakes nicely.

Can I add meat to the filling?

Yes! Cook and crumble bacon or sausage first, then fold it into the filling. Just be mindful not to add too much to keep the mushrooms from becoming too soggy.

Final Thoughts

This Spinach Dip Stuffed Mushrooms Recipe has become my go-to appetizer when I want to impress without stress. It’s rich, comforting, and packs that fresh veggie punch—all in one easy bite. I hope you enjoy making them as much as I do; once you try it, it’ll likely become a favorite in your kitchen too!