The creamy and flavorful garlic spinach dip perfectly complements the earthy mushrooms, creating a bite that is both decadent and satisfying. Whether you’re hosting a party or looking for a gourmet snack, these Garlic Spinach Dip Stuffed Mushrooms will delight your senses and leave you craving more.
Stuffed Mushrooms have always been a hit around our house! My Crab Stuffed Mushrooms are so popular on the blog and have been for years. So I wanted to switch it up a bit and make some more stuffed mushrooms!
Garlic Spinach Dip Stuffed Mushrooms just seemed like the perfect stuffed mushroom to add to the recipe box!
Whether you’re hosting a party and need a great appetizer or simply looking for a gourmet snack, this recipe is guaranteed to leave you craving more. Prepare to savor the perfect marriage of flavors in every bite, as we explore the crowd-pleasing qualities of this delectable dish.
Not only do stuffed mushrooms provide a satisfying gustatory experience, but they also please the eye with their beautiful presentation. The golden-brown tops of the mushrooms, adorned with specks of spinach, invite you to savor their visual appeal before diving into their deliciousness. They are a perfect addition to any table or gathering, effortlessly elevating the overall aesthetic and signaling that a culinary treat awaits.
Ingredients For Garlic Spinach Dip Stuffed Mushrooms:
- fresh baby Bella mushrooms, whole
- olive oil
- fresh chopped spinach
- sour cream
- cream cheese, softened
- shredded mozzarella cheese
- grated parmesan cheese
- garlic powder
- onion powder
- salt
- pepper
Ingredient amounts and entire recipe directions are in the recipe card below with a print option!
How To Make Garlic Spinach Dip Stuffed Mushrooms:
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Go ahead and preheat the oven.
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Wipe mushrooms off with a clean paper towel. If the stems are still in the mushrooms, remove mushroom stems and discard them.
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Add in 1 tablespoon olive oil to a medium skillet. Heat over medium heat.
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Add in fresh spinach. Cook and stir for 2 minutes or until wilted.
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In a medium bowl, combine the sour cream, cream cheese, mozzarella cheese, parmesan cheese, garlic powder, onion powder, salt, and pepper.
Mix together until smooth. -
Add in the spinach and mix all together.
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Place clean mushrooms (tops down) in a casserole dish.
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Add about 1 or 1.5 tablespoons of filling mixture to each mushroom cap.
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Bake in preheated oven for 20 minutes. Then place until a hit broiler for 2-3 minutes or brown the tops a bit.
Place mushrooms on a paper towel-lined plate. Let mushrooms rest for about 5 minutes before serving.
Can I Use Button Mushrooms?
You can use any kind of mushroom that you want as long as it is big enough to be able to stuff a but of the spinach mixture into the cavity of the mushroom.
More Stuffed Mushroom Recipes:
- Crab Stuffed Mushrooms
- Macaroni and Cheese Stuffed Mushrooms
- Stuffed Mushrooms from Amanda’s Cookin’
More Mushroom Recipes:
Garlic Spinach Dip Stuffed Mushrooms
Garlic Spinach Dip Stuffed Mushrooms
The creamy and flavorful garlic spinach dip perfectly complements the earthy mushrooms, creating a bite that is both decadent and satisfying. Whether you're hosting a party or looking for a gourmet snack, these Garlic Spinach Dip Stuffed Mushrooms will delight your senses and leave you craving more.
Ingredients
- 16 oz fresh baby Bella mushrooms, whole
- 1 tablespoon olive oil
- 2 cups fresh chopped spinach
- 1/2 cup sour cream
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 3 tablespoons grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
Preheat the oven to 400F.
Wipe mushrooms off with a clean paper towel.
If the stems are still in the mushrooms, remove those and discard them.
In a medium bowl, combine the sour cream, cream cheese, mozzarella cheese, parmesan cheese, garlic powder, onion powder, salt and pepper.
Mix together until smooth.
Add in 1 tablespoon olive oil to a medium skillet. Heat over medium heat.
Add in fresh spinach. Cook and stir for 2 minutes or until wilted.
Remove spinach from pan and add to cream cheese mixture.
Stir well until everything is combined.
Place clean mushrooms (tops down) in a casserole dish.
Add about 1 or 1.5 tablespoons of filling to each mushroom cap.
Bake for 20 minutes.
Then place until a hit broiler for 2-3 minutes or brown the tops a bit.
Place mushrooms on a paper towel-lined plate. Let mushrooms rest for about 5 minutes before serving.
Notes
I've found mushrooms before that were labeled as "stuffers" that already had the stems removed. Those are great for this recipe
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