Description
Delicious spinach dip stuffed mushrooms featuring a creamy blend of cream cheese, sour cream, Parmesan, and fresh spinach, baked to golden perfection and topped with mozzarella cheese. A perfect appetizer or snack for any occasion.
Ingredients
Scale
Mushrooms
- 20 large white mushrooms
- 1 tablespoon olive oil
Filling
- 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
Topping
- ½ cup mozzarella cheese, shredded
- Fresh parsley, for garnish
Instructions
- Preheat and prepare mushrooms: Preheat your oven to 375 °F (190 °C) and line a baking sheet with parchment paper. Clean the mushrooms by wiping them with a damp cloth or using a mushroom brush. Carefully remove the stems and finely chop them.
- Sauté vegetables: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushroom stems and the finely chopped onion. Cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Prepare the filling: Transfer the sautéed mixture to a mixing bowl. Add the softened cream cheese, sour cream, grated Parmesan, chopped spinach, salt, black pepper, onion powder, and garlic powder. Mix thoroughly until the mixture is creamy and well combined.
- Stuff mushrooms: Using a spoon, fill each mushroom cap generously with the spinach dip mixture. Then sprinkle shredded mozzarella cheese over the top of each stuffed mushroom.
- Bake: Arrange the stuffed mushrooms on the prepared baking sheet. Bake in the preheated oven for 20 minutes, or until the tops are golden and the mushrooms are tender.
- Garnish and serve: Remove the mushrooms from the oven and garnish with fresh parsley. Serve warm for best flavor and texture.
Notes
- Make ahead: Stuff the mushrooms a few hours before baking and keep them covered in the refrigerator to maintain freshness.
- Freezing: Avoid freezing the baked stuffed mushrooms as they do not reheat well. If freezing is necessary, freeze only the filling and stuff fresh mushrooms later.
- Customizing: Feel free to swap cheeses, add red pepper flakes for heat, or mix in your favorite herbs. Keep the filling thick to prevent it from spilling out during baking.
- Adding bacon or sausage: Cook and crumble cooked bacon or sausage before folding into the filling. Use sparingly to avoid affecting the baking process.
- Leftover filling: Use any extra filling as a spread on toast, stuff into mini peppers, or serve warmed as a quick dip.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 70 kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 15 mg
