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Spinach Dip Stuffed Mushrooms

Spinach Dip Stuffed Mushrooms: Irresistibly Creamy Bites

Deliciously creamy Spinach Dip Stuffed Mushrooms that combine earthy mushrooms with a flavorful spinach and cheese filling.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 mushrooms
Course: Other
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 1 tablespoon Olive Oil Used for sautéing spinach; substitute with butter for a richer flavor.
  • 2 cups Fresh Spinach (chopped) Adds vibrant flavor and nutrients; you may also opt for kale.
  • 2 tablespoons Garlic (minced) Delivers aromatic brilliance; use fresh for best results.
  • 1/2 cup Sour Cream Provides creamy texture; can be swapped with Greek yogurt.
  • 3 oz Cream Cheese (room temperature) Adds richness; try Neufchâtel for a lighter option.
  • 1/3 cup Shredded Mozzarella Cheese Melts beautifully; substitute with provolone for a unique flavor.
  • 3 tablespoons Grated Parmesan Cheese Intensifies umami flavors in the filling; asiago can also be used.
  • 1/2 teaspoon Salt Essential for flavor enhancement; adjust according to taste.
  • 1/4 teaspoon Pepper Adds a hint of warmth; white pepper is a suitable alternative.
For the Mushrooms
  • 16 whole Mushrooms (stems removed) The perfect vessel for stuffing; choose baby bella or white mushrooms.

Equipment

  • Skillet
  • mixing bowl
  • baking sheet
  • parchment paper

Method
 

Preparation
  1. Begin by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 cups of chopped fresh spinach and sauté for about 2-3 minutes, until wilted and vibrant. Toss in 2 tablespoons of minced garlic, cooking for an additional 30 seconds until fragrant. Remove from heat and let cool.
  2. In a mixing bowl, blend together 1/2 cup of sour cream and 3 ounces of room temperature cream cheese until smooth. Stir in 1/3 cup of shredded mozzarella cheese, 3 tablespoons of grated Parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper, mixing well. Fold in the cooled spinach mixture.
  3. Preheat your oven to 400°F (200°C) while preparing the mushrooms. Place 16 cleaned whole mushroom caps face-up on a parchment-lined baking sheet. Generously fill each cap with the creamy spinach filling, mounding it slightly.
  4. Once filled, bake in the preheated oven for 12-14 minutes, until the cheese is bubbly and the mushrooms are tender. Allow to cool for a few minutes before serving.

Notes

Adjust cooking time as needed to achieve the perfect texture. Experiment with additional ingredients for varied flavors.