Spinach Dip Stuffed Mushrooms
Spinach Dip Stuffed Mushrooms combine the classic flavors of mushrooms and spinach dip in a tasty appetizer that's perfect for entertaining!
Servings 12 mushrooms
Calories 68kcal
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.
Notes
Nutritional information will vary based on the spinach dip used for the filling. I used my crock pot spinach dip recipe. You can use a premade dip from the store if you don't have leftover dip for the filling.
Nutrition
Serving: 1mushroom | Calories: 68kcal | Carbohydrates: 3g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 113mg | Potassium: 122mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 16IU | Calcium: 31mg | Iron: 0.2mg
