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In case you love spinach dip and stuffed mushrooms, you’ll love these easy Spinach Dip Stuffed Mushrooms, a delicious hot appetizer!

Spinach Dip Stuffed Mushrooms

Stuffed mushrooms and hot spinach dip are quintessential party appetizers.  Each are delicious crowd pleasers so combining the 2 into one just seemed natural. The stuffing is made with classic spinach dip ingredients like frozen chopped spinach, cream cheese, Parmesan cheese, mozzarella cheese, scallions, garlic and sour cream. They’re filled with flavor with minimal prep and so they are the proper addition to your holiday table, are vegetarian and may easily be made gluten-free. Each serving (3 medium stuffed mushrooms) comprises 105 calories and seven grams of protein. For more stuffed mushroom recipes try my Stuffed Mushrooms with Broccoli Rabe and Sausage and Spinach and Bacon Stuffed Mushrooms. And if you happen to want more dips so all my dip recipes here.

Impress your guests with these delicious and easy-to-make spinach dip stuffed mushrooms! Perfect for any occasion, this appetizer is certain to be a success at your next gathering. Simply stuff mushroom caps with a creamy spinach dip mixture and bake until golden and bubbly. Function a tasty appetizer or add it to your spread for entertaining.

How To Make Spinach Dip Stuffed Mushrooms:

1. To make these tasty treats, start by preheating your oven to 400 degrees Fahrenheit.
2. While the oven is heating up, gently remove the stems from the mushrooms and place them stem-side down on a sheet pan that has been sprayed with olive oil. Spray the mushrooms with olive oil as well and season with salt and pepper.
3. Finely chop the mushroom stems and place them in a big mixing bowl.
4. To the blending bowl, add the thawed and drained spinach, cream cheese, parmesan cheese, mozzarella cheese, scallions, garlic, sour cream, salt, and pepper. Mix all the pieces along with a fork until well combined.
5. Flip the mushrooms over so that they’re stem-side up and stuff each mushroom with the filling, pressing it into the cavity and making a small mound on top. Watch out to not overstuff the mushrooms or the filling will spill over during cooking.
6. In a small bowl, mix the breadcrumbs and the remaining parmesan cheese. Sprinkle this mixture excessive of every stuffed mushroom after which spray the tops flippantly with olive oil.
7. Place the mushrooms within the preheated oven and bake for 25-Half-hour, rotating the pans halfway through to make sure even browning.
8. Once the mushrooms are done cooking, allow them to chill barely before transferring them to a serving platter to serve warm.

Can I freeze spinach dip stuffed mushrooms?

Yes, you may freeze stuffed mushrooms. To accomplish that, follow these steps:

• First, be certain that the mushrooms are completely cool after being cooked.
• Place the stuffed mushrooms in a single layer on a baking sheet and freeze for about an hour. It will help them to keep up their shape and stop them from sticking together after they are frozen.
• Once the mushrooms are frozen, transfer them to a freezer-safe container or bag. Store within the freezer for up to a few months.
• If you end up able to serve the mushrooms, allow them to thaw within the refrigerator overnight, then bake within the oven at 350°F until they’re heated through. This could take about 15-20 minutes.

Note that freezing stuffed mushrooms may cause the feel of the dip to vary barely.

More appetizer recipes you’ll love:

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Spinach Dip Stuffed Mushrooms

2

105 Cals
7 Protein
5 Carbs
7 Fats

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

In case you love Spinach Dip and Stuffed Mushrooms, you will love these easy Spinach Dip Stuffed Mushrooms, a delicious hot appetizer!

• Olive oil spray
• 1 ½ kilos baby bella mushrooms, or larger white mushrooms for stuffing
• Kosher salt
• Freshly ground black pepper
• 10 ounces frozen chopped spinach, thawed and excess liquid squeezed out
• 4 ounces cream cheese, 1/2 block
• ½ cup freshly grated parmesan cheese, plus 2 tablespoons for topping
• 1 cup part-skim mozzarella cheese
• ¼ cup chopped scallions, plus extra (optional) green for garnish
• 2 cloves garlic, minced
• ¼ cup light sour cream
• 2 tablespoons Italian seasoned breadcrumbs, or gluten-free panko

• Preheat oven to 400F. Spray 2 sheet pans with oil and put aside.

• Gently remove the stems from the mushrooms and place stem-side down on the sheet pan.

• Spray with olive oil and sprinkle with 2 pinches of salt and pepper, to taste.

• Finely chop stems and place them in a big mixing bowl.

• To the massive bowl, add the spinach, cream cheese, ½ cup parmesan cheese, mozzarella, scallions, garlic, sour cream, ¼ teaspoon salt and pepper to taste. Mix with a fork to thoroughly mix.

• Flip mushrooms stem-side up and stuff each mushroom with about 1 tablespoon filling, depending on the mushroom size, pressing mixture into the cavity of the mushroom and a small mound on top.

• In a small bowl, mix the breadcrumbs and remaining 2 tablespoons parmesan cheese.

• Top each stuffed mushroom with a sprinkle of breadcrumb mixture, gently spray tops with olive oil and bake for 25-Half-hour, rotating pans halfway through cooking to permit for even browning.

• Allow to chill barely and with a spatula, transfer to serving platter to serve warm or at room temperature.

Serving: 3medium stuffed mushrooms, Calories: 105kcal, Carbohydrates: 5g, Protein: 7g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 20mg, Sodium: 219mg, Fiber: 1g, Sugar: 2g

Keywords: holiday apps, hot appetizers, spinach dip, spinach dip stuffed mushrooms, stuffed mushrooms