If you’re looking for an appetizer that disappears from the platter in minutes, these Spinach Dip Stuffed Mushrooms are your answer. Combining the beloved flavors of creamy spinach dip with tender roasted mushrooms creates bite-sized morsels that are impossible to resist. Fresh spinach sautéed with fragrant garlic, blended with rich cream cheese and tangy sour cream, then nestled into plump mushroom caps—it’s comfort food at its finest.
These stuffed mushrooms strike the perfect balance between elegant presentation and approachable flavors. They’re fancy enough to serve at holiday gatherings, dinner parties, or special occasions, yet simple enough to whip up for game day or casual get-togethers. The best part? They come together in under 30 minutes with ingredients you likely already have in your kitchen.
Whether you’re an experienced cook or just starting your culinary journey, this recipe delivers restaurant-quality results with minimal effort. Get ready for compliments and recipe requests—these addictive bites never last long!
Why You’ll Love This Recipe
Crowd-pleaser guaranteed: Combines two favorites—spinach dip and stuffed mushrooms—into one irresistible appetizer.
Quick and easy: Ready in just 27 minutes from start to finish, perfect for last-minute entertaining.
Make-ahead friendly: Assemble hours in advance and bake when guests arrive for stress-free hosting.
Elegant yet simple: Impressive presentation with straightforward preparation—no special skills required.
Versatile serving: Works as an appetizer, snack, side dish, or even a light meal with a salad.
Budget-conscious: Uses affordable, everyday ingredients that deliver big flavor without breaking the bank.
Ingredients
Vegetables and Aromatics
- 2 cups fresh spinach, chopped
- 2 tablespoons garlic, minced
- 16 whole mushrooms, stems removed
Dairy and Cheese
- 1/2 cup sour cream
- 3 oz cream cheese, room temperature
- 1/3 cup shredded mozzarella cheese
- 3 tablespoons grated Parmesan cheese
Pantry Essentials
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
Prepare the spinach filling
Heat olive oil in a large skillet over medium heat. Add the chopped fresh spinach and sauté for 2-3 minutes until completely wilted. Stir in the minced garlic and continue cooking for less than a minute, just until the garlic becomes fragrant and releases its aroma. Be careful not to burn the garlic. Remove the skillet from heat and allow the mixture to cool slightly.
Make the creamy cheese mixture
In a medium mixing bowl, blend together the sour cream and softened cream cheese until smooth and well combined. Add the shredded mozzarella, grated Parmesan, salt, and pepper, stirring until everything is thoroughly incorporated. Gently fold in the cooked spinach mixture, making sure to scrape all the flavorful garlic bits from the bottom of the skillet into the bowl.
Stuff and bake the mushrooms
Preheat your oven to 400°F (200°C). Arrange the mushroom caps face up on a parchment-lined or lightly greased cookie sheet. Using a small spoon, generously stuff each mushroom cap with the spinach and cheese mixture, mounding it slightly on top. Bake for 12-14 minutes until the mushrooms are tender and the filling is hot and bubbly. Allow the stuffed mushrooms to cool for 2-3 minutes before serving—this helps the filling set and prevents burned tongues!
Pro Tips
- Choose mushrooms that are similar in size for even cooking and professional presentation.
- Bring cream cheese to room temperature for easier mixing and a smoother filling.
- Remove mushroom stems carefully to create a deeper cavity for more filling.
- Don’t skip scraping the garlic from the skillet—it adds incredible flavor to the filling.
- For extra golden tops, broil for 1-2 minutes at the end of baking (watch carefully!).
- Use baby bella or cremini mushrooms for a deeper, earthier flavor.
- Pat the cooked spinach with paper towels if it seems too watery before mixing.
Ingredient Substitutions
- Fresh spinach: Use frozen spinach (thawed and squeezed dry) or substitute with kale or Swiss chard.
- Sour cream: Greek yogurt works beautifully for a tangier, protein-rich option.
- Mozzarella: Try Gruyère, fontina, or Italian cheese blend for different flavor profiles.
- Parmesan: Pecorino Romano adds a sharper, saltier taste.
- Regular mushrooms: Button, baby bella, cremini, or even portobello caps all work wonderfully.
- Olive oil: Butter or avocado oil can be used for sautéing the spinach.
Serving Suggestions
These stuffed mushrooms shine as an appetizer but pair beautifully with:
- A charcuterie board with cured meats, crackers, and olives
- Crispy garlic bread or baguette slices
- A fresh arugula salad with lemon vinaigrette
- Roasted vegetables or antipasto platter
- White wine, sparkling water with lemon, or light cocktails
- Other finger foods like bruschetta, meatballs, or caprese skewers
Storage & Reheating
These mushrooms are best enjoyed fresh from the oven, but you can prepare them ahead with great results.
Refrigerator: Store baked mushrooms in an airtight container for up to 2 days. The mushrooms may release some liquid, which is normal.
Reheating: Place mushrooms on a baking sheet and warm in a 350°F oven for 8-10 minutes until heated through. Avoid microwaving, as it makes them rubbery.
Make-ahead: Assemble stuffed mushrooms up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. Add 2-3 extra minutes to the baking time if starting from cold.
Freezing: Not recommended, as mushrooms release too much water when thawed, making the texture soggy.
Filling only: The spinach cheese mixture can be made 2 days ahead and stored separately. Stuff mushrooms just before baking.
Frequently Asked Questions
Q: Can I use frozen spinach instead of fresh?
Yes! Use about 1/2 cup frozen spinach, thawed completely and squeezed very dry to remove excess moisture. This is actually more convenient and works perfectly.
Q: How do I remove mushroom stems cleanly?
Gently twist and pull the stem—it should pop out easily. Use a small spoon to scrape out any remaining gills if you want a deeper cavity.
Q: Can I make these vegetarian?
This recipe is already vegetarian! Just ensure your Parmesan is made without animal rennet if you need it strictly vegetarian.
Q: Why are my mushrooms watery?
Mushrooms naturally release moisture when cooked. Don’t overcrowd the pan, and avoid overbaking. A little liquid is normal and doesn’t affect the taste.
Q: Can I add meat to this recipe?
Absolutely! Cooked crumbled bacon, Italian sausage, or diced prosciutto would be delicious mixed into the filling.
Q: What’s the best way to serve these at a party?
Arrange on a platter garnished with fresh herbs. Provide small appetizer plates and cocktail napkins for easy serving.
Recipe Card
Spinach Dip Stuffed Mushrooms
Created by Kelly Miller
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 4 servings (16 mushrooms)
Difficulty: Beginner-Friendly
Cuisine: American
Category: Appetizer
Rating: 4.20 from 35 votes
Ingredients
- 1 tbsp olive oil
- 2 cups fresh spinach, chopped
- 2 tbsp garlic, minced
- 1/2 cup sour cream
- 3 oz cream cheese, room temperature
- 1/3 cup shredded mozzarella cheese
- 3 tbsp grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp pepper
- 16 whole mushrooms, stems removed
Instructions
- Heat olive oil in a skillet over medium heat. Add spinach and sauté until wilted. Stir in minced garlic and sauté only until garlic is fragrant, less than a minute. Remove from heat and cool slightly.
- Blend sour cream and cream cheese together. Stir in mozzarella, Parmesan, salt and pepper until well combined. Gently stir in cooked spinach, being sure to scrape all the cooked garlic from the bottom of the skillet into the mixture as well.
- Place mushroom caps face up on a lined cookie sheet. Stuff each mushroom with spinach mixture. Bake at 400°F for 12-14 minutes. Allow mushrooms to cool slightly before serving.
Nutrition (Per Serving)
- Calories: 230 kcal
- Carbohydrates: 6g
- Protein: 8g
- Fat: 19g
- Saturated Fat: 9g
- Cholesterol: 49mg
- Sodium: 514mg
- Potassium: 424mg
- Fiber: 1g
- Sugar: 3g
- Vitamin A: 1965 IU
- Vitamin C: 7.4mg
- Calcium: 163mg
- Iron: 1mg
Final Notes
These Spinach Dip Stuffed Mushrooms are proof that the best appetizers don’t have to be complicated. With their creamy, garlicky filling and tender roasted mushroom caps, they deliver maximum flavor with minimal fuss. Whether you’re hosting a party, attending a potluck, or simply treating yourself to a savory snack, these addictive bites are guaranteed to impress. Make a double batch—you’ll be glad you did!
