The creamy, garlicky spinach filling pairs beautifully with earthy mushrooms, creating a bite that feels indulgent yet comforting. Perfect for parties or a special snack, these Garlic Spinach Dip Stuffed Mushrooms are sure to impress and leave everyone asking for more.
Stuffed mushrooms are a favorite here. After years of sharing popular recipes like Crab Stuffed Mushrooms, I wanted to add a fresh variation — and a garlic spinach dip filling felt like the perfect choice.
These Garlic Spinach Dip Stuffed Mushrooms offer a rich, creamy filling tucked into tender mushroom caps. They work wonderfully as an appetizer for a gathering or as a gourmet snack for any occasion.
Visually appealing as well as delicious, the golden-browned mushroom tops flecked with green spinach make an inviting presentation. They elevate any table and promise a tasty bite in every serving.
Ingredients For Garlic Spinach Dip Stuffed Mushrooms:
- 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
Ingredient amounts and full directions are in the recipe card below with a print option.
How To Make Garlic Spinach Dip Stuffed Mushrooms:
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Preheat the oven to 400°F (200°C).
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Wipe mushrooms clean with a paper towel. Remove and discard stems if still attached.
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Heat 1 tablespoon olive oil in a medium skillet over medium heat.
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Add the chopped spinach and cook, stirring, for about 2 minutes until wilted.
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In a medium bowl, combine sour cream, softened cream cheese, mozzarella, parmesan, garlic powder, onion powder, salt, and pepper. Mix until smooth.
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Add the cooked spinach to the cheese mixture and stir until evenly combined.
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Arrange the cleaned mushroom caps, tops down, in a casserole dish.
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Spoon about 1 to 1.5 tablespoons of the filling into each mushroom cap.
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Bake for 20 minutes, then broil for 2–3 minutes to lightly brown the tops if desired.
Transfer mushrooms to a paper towel–lined plate and let rest about 5 minutes before serving to set the filling.
Can I Use Button Mushrooms?
Yes. Any mushroom large enough to hold a spoonful of filling works well. Choose mushrooms labeled as “stuffers” for convenience, or use baby Bellas or large button mushrooms.
More Stuffed Mushroom Recipes:
- Crab Stuffed Mushrooms
- Macaroni and Cheese Stuffed Mushrooms
- Mozzarella-Parmesan Stuffed Mushrooms
More Mushroom Recipes:
- Mushroom Risotto
- Steak with Mushroom Cream Sauce
- Bacon Mushroom Carbonara
Garlic Spinach Dip Stuffed Mushrooms
Garlic Spinach Dip Stuffed Mushrooms
The garlic spinach filling is creamy and flavorful, balancing the mushroom’s natural savoriness. These stuffed mushrooms make an excellent appetizer or party bite.
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 oven to 400°F (200°C).
Wipe mushrooms clean and remove stems if needed.
In a bowl, mix sour cream, cream cheese, mozzarella, parmesan, garlic powder, onion powder, salt, and pepper until smooth.
Heat 1 tablespoon olive oil in a skillet. Add spinach and cook until wilted, about 2 minutes.
Combine cooked spinach with the cheese mixture and stir until well blended.
Place mushroom caps tops down in a casserole dish and fill each with 1–1.5 tablespoons of the mixture.
Bake 20 minutes, then broil 2–3 minutes to brown the tops if desired.
Let rest on a paper towel–lined plate for about 5 minutes before serving.
Notes
Mushrooms labeled “stuffers” with stems already removed are convenient for this recipe.
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