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Spinach Dip Stuffed Mushrooms

Delightful bites that combine creamy spinach dip with tender mushrooms, perfect for gatherings and family nights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Mushrooms and Filling
  • 12 large large mushrooms
  • 1 cup chopped spinach
  • 1 cup cream cheese, softened
  • 1/2 cup sour cream Can be substituted with yogurt for a Halal-friendly option.
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • to taste Salt and pepper
  • 1/4 cup breadcrumbs (optional) For added crunch.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Gently clean the mushrooms with a damp cloth and remove the stems.
  3. In a mixing bowl, combine the chopped spinach, softened cream cheese, sour cream, Parmesan cheese, garlic powder, salt, and pepper until creamy.
  4. Finely chop the reserved mushroom stems and fold them into the filling mixture.
  5. Fill each mushroom cap with a generous scoop of the spinach dip mixture and sprinkle breadcrumbs on top if desired.
Baking
  1. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
  2. Bake in the preheated oven for 20 minutes or until golden and bubbly.
Serving
  1. Remove from the oven, allow to cool slightly and serve warm.

Notes

Store leftover mushrooms in an airtight container in the refrigerator for up to 3 days. Freeze before baking for longer storage, up to a month. Reheat at 350°F (175°C) for 10-15 minutes.