If you love spinach dip and stuffed mushrooms, you’ll love these easy dishes. Stuffed Mushrooms with Spinach Dipdelicious hot appetizers!
Stuffed Mushrooms with Spinach Dip
Stuffed mushrooms and spinach dip are quintessential party appetizers. Both were delicious, so it seemed natural for him to combine the two into one. The filling is made with classic spinach dip ingredients such as chopped frozen spinach, cream cheese, parmesan cheese, mozzarella cheese, scallions, garlic, and sour cream. They’re packed with flavor with minimal prep, are a great addition to your holiday table, are vegetarian, and can be easily made gluten-free.Serving 1 (3 medium mushroom fillings) contains 105 calories and 7 grams of protein. If you want more dips, check out all our dip recipes here.
How to make Spinach Dip Stuffed Mushrooms:
- To make this delicious dessert, Start by preheating your oven to 400 degrees Fahrenheit.
- while the oven is heating Gently remove the stem of the mushroom Place stems down on a sheet pan that has been sprayed with olive oil. Drizzle the mushrooms with olive oil and season with salt and pepper.
- chop finely Place the mushroom stalks into a large mixing bowl.
- to the mixing bowl, add thawed and drained spinach, cream cheese, parmesan cheese, mozzarella cheese, scallions, garlic, sour cream, salt and pepper. Mix everything with a fork until well blended.
- flip the mushrooms With them stem-side up, stuff each mushroom with the filling, pushing it into the cavity and making a small mound on top. If you overfill the mushrooms, be careful not to spill the filling while cooking.
- in a small bowl, mix Bread crumbs and remaining Parmesan cheese. Sprinkle this mixture over each mushroom filling and lightly spray the top with olive oil.
- Place the mushrooms in the preheated oven Bake for 25-30 minutes, rotating the pan halfway through to evenly brown.
- Once the mushrooms are cooked, cool down a little before transferring them to a serving platter and serving warm.
Can you freeze spinach dip stuffed mushrooms?
Yes, you can freeze stuffed mushrooms. To do this, follow these steps:
- First, make sure the mushrooms are completely cooled after they are cooked.
- Place the stuffed mushrooms in a single layer on a baking sheet and freeze for about 1 hour. This helps them maintain their shape and prevent them from sticking together when frozen.
- Once the mushrooms are frozen, transfer them to a freezer-safe container or bag. Can be stored in the freezer for up to 3 months.
- When the mushrooms are ready to serve, thaw in the refrigerator overnight, then bake in the oven at 350°F. This will take about 15-20 minutes.
Please note that freezing the stuffed mushrooms may alter the texture of the dip slightly.
More appetizer recipes you’ll love:
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Stuffed Mushrooms with Spinach Dip
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If you love spinach dip and stuffed mushrooms, you’ll love these easy stuffed spinach dips that are a delicious warm appetizer.
- olive oil spray
- 1 ½ lb baby bella mushroom, Or a large white mushroom for stuffing
- kosher salt
- freshly ground black pepper
- Ten ounce chopped frozen spinach, Thaw and squeeze out excess liquid
- Four ounce Cream cheese, 1/2 block
- ½ cup freshly grated parmesan cheese, 2 tbsp plus for topping
- 1 cup partially skimmed mozzarella cheese
- ¼ cup Chopped green onion, additional (optional) greens for garnish
- 2 cloves garlic, chopped
- ¼ cup light sour cream
- 2 tablespoon Italian seasoned bread crumbs, or gluten-free bread crumbs
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Preheat oven to 400 degrees Fahrenheit. Spray 2 sheet pans with oil and set aside.
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Gently remove the stems from the mushrooms and arrange them on a baking sheet with the stem side down.
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Drizzle with olive oil and two pinches of salt and pepper to taste.
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Finely chop the stems and place them in a large mixing bowl.
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In a large bowl, add spinach, cream cheese, 1/2 cup parmesan, mozzarella, green onion, garlic, sour cream, 1/4 teaspoon salt, and pepper to taste. Mix well with a fork to blend everything together.
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Flip the mushrooms stem-side up and stuff each mushroom with about 1 tablespoon of the filling, depending on the size of the mushroom, pressing the mixture into the cavity of the mushroom and a small mound on top.
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In a small bowl, combine the bread crumbs and the remaining 2 tablespoons Parmesan cheese.
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Sprinkle the breadcrumb mixture over the mushroom stuffing, gently spray the top with olive oil, and bake for 25 to 30 minutes. Rotate the pan halfway through cooking to ensure even browning.
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Allow to cool slightly and transfer with a spatula to a serving platter and serve warm or at room temperature.
Serving: 3medium stuffed mushroom, calorie: 105kcal, carbohydrates: Fiveg, protein: 7g, obesity: 7g, saturated fat: Fourg, cholesterol: 20mg, sodium: 219mg, fiber: 1g, sugar: 2g
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