Spinach Dip Stuffed Mushrooms combine the classic flavors of mushrooms and spinach dip in a tasty appetizer that’s perfect for entertaining!
Creamy Spinach Dip Stuffed Mushrooms are the perfect dish to serve at every get-together because they always fly off the plate! Savory mushroom caps stuffed with flavorful spinach dip and topped with a bit of crunchy bread crumbs and salty parmesan cheese are incredibly delicious nibbles to share with all of your guests!
A Party Favorite
Spinach Dip Stuffed Mushrooms are by far the most popular appetizer at low-key gatherings and large holiday parties alike! These savory, popable bites are incredibly easy to assemble: use pre-made spinach dip, mushroom caps, a little parmesan, and breadcrumbs for added texture. There is no way I could ever host a party without serving these because my family and friends would seriously stage a revolt! Stuffed mushrooms are a must-have at every get-together, and these spinach-dip-stuffed mushrooms make it so quick and easy that I can focus on other dishes or enjoy the party!
Give the crowd more of what they want with incredible Three Cheese Stuffed Mushrooms and Jalapeno Popper Stuffed Mushrooms, which have an excellent cheesy kick!
Other Recipes to Serve with Spinach Dip Stuffed Mushrooms
- Parties and game days call for extra-fun appetizers, like Buffalo Mushroom Bites! These breaded mushrooms have a punch that is out of this world with bleu cheese dressing!
- Don’t forget about the perfect drink for the party! Spiked Pomegranate Punch is a sparkling pitcher of deliciousness that everyone will love!
Ingredients
Mushrooms: For this dish, we’re using large baby portabella mushrooms. They’re also called baby bell or cremini mushrooms. Grab a neutral oil to brush onto the mushrooms as well.
Filling: Use your favorite pre-made spinach dip to make this dish a breeze. You use leftovers from a homemade recipe or buy a container from the store.
Topping: You will need shredded Parmesan and panko bread crumbs to add a little texture to these mushrooms.
How to Make Spinach Dip Stuffed Mushrooms
STEP ONE: Preheat the oven to 375 degrees F. Brush the mushroom caps with olive oil and place them on a parchment paper-lined baking sheet, top-side down.
STEP TWO: Stuff each mushroom cap with some of the spinach dip. Then top them with a little shredded parmesan and some bread crumbs.
STEP THREE: Bake the stuffed mushrooms for 10-12 minutes, or until golden and bubbly. Once out of the oven, allow the mushrooms to cool for a few minutes before serving warm.
Tips for Success
- Baby bella mushrooms are pretty easy to find at most markets, but if you can’t get them, feel free to use white button mushrooms instead. Both varieties taste wonderful. The same goes for the spinach dip – if you can’t find just spinach dip and can only locate spinach artichoke dip, that would also taste amazing!
- Skip the panko breadcrumbs to make these stuffed mushrooms gluten-free.
- Store leftover stuffed mushrooms in an airtight container in the fridge for up to 3 days. You can also freeze the stuffed mushrooms by laying them in a single layer on a tray. Once frozen, transfer the mushrooms to a freezer-safe container and freeze for up to two months. Reheat the frozen stuffed mushrooms in the oven at 375 degrees F for about 20 minutes.
Should I pre-cook the mushrooms before stuffing?
Pre-cooking mushrooms before stuffing is really a matter of preference. Some folks don’t care for the extra water that either collects while cooking or sometimes escapes while you take a bite, so pre-cooking the mushrooms is a must for them. If you’d like to reduce the water content in the mushrooms, you can briefly sauté the mushroom caps in a bit of oil or bake them in the oven at 375 degrees F for a few minutes. Place the sautéed mushrooms on a few paper towels to drain, or wipe the baking sheet dry before stuffing the mushrooms and baking.
How do I clean mushrooms?
Mushrooms usually have some amount of dirt on them, so it’s a good idea to clean them before preparing them. Mushrooms also soak up water pretty easily, so you can’t wash them like other veggies! If you’re mushrooms don’t have too much dirt on them, you can wipe them clean with a damp towel. You can also wipe them clean under cold running water, as long as you don’t submerge them and leave them in water.
More Delicious Appetizers for Every Gathering
- Pear, Caramelized Onion, and Brie Bites
- Slow Cooker Cranberry Meatballs
- 15 Minute Jalapeno Spinach & Artichoke Dip
- Spanikopita Tarts
- Onion and Bell Pepper Cheese Ball
*This post originally posted on 10/30/2015.
Ingredients
- 12 large baby bella mushrooms cleand and stems removed
- 2 tablespoons olive oil
- ¾ cup prepared spinach dip
- ¼ cup Parmesan cheese shredded
- 2 tablespoons panko bread crumbs
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Brush the outside of each mushroom with olive oil. Place them top-side down on the prepared baking sheet so that the open side is facing up.
- Fill each mushroom with 1 tablespoon of spinach dip. Then top with 1 teaspoon of shredded Parmesan cheese and 1/2 teaspoon of panko.
- Bake for 10-12 minutes until the tops are slightly golden brown. Remove from the oven, transfer to a serving platter, and serve warm.
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