Spinach Dip Stuffed Mushrooms
User Reviews
5
Spinach Dip Stuffed Mushrooms
Description
This recipe begins with mushrooms cleaned and stems removed, set stem-side down on baking sheets. The chopped mushroom stems are mixed with thawed, drained spinach, cream cheese, Parmesan, mozzarella, scallions, minced garlic, sour cream, and seasoning to create a creamy, flavorful filling. The mixture is spooned back into the mushroom caps, mounded slightly above the edges.
A topping made from Italian seasoned breadcrumbs blended with additional Parmesan cheese is sprinkled over each stuffed mushroom half. A light spray of olive oil over the topping encourages browning and a crisp finish. Baking in a 400°F oven for 25-30 minutes softens the mushrooms and melts the cheeses, while the breadcrumbs form a golden crust.
The dish can be served warm as a savory appetizer or side, with the creamy spinach dip filling contrasting against the tender mushrooms. They are suitable for gatherings or family meals where a rich vegetable-forward bite is desired.
Ingredients
- olive oil spray form
- 1 ½ pounds baby bella mushroom or larger white mushrooms for stuffing
- kosher salt
- black pepper freshly ground
- 10 ounces spinach thawed and excess liquid squeezed out, frozen, chopped
- 4 ounces cream cheese (1/2 block )
- ½ cup Parmesan Cheese plus 2 tablespoons for topping, freshly grated
- 1 cup mozzarella cheese part-skim
- ¼ cup scallions plus extra (optional) green for garnish, chopped
- 2 cloves garlic (minced)
- ¼ cup sour cream light
- 2 tablespoons Italian seasoned breadcrumbs (or gluten-free panko)
Instructions
- Preheat oven to 400F. Spray 2 sheet pans with oil and set aside.
- Gently remove the stems from the mushrooms and place stem-side down on the sheet pan.
- Spray with olive oil and sprinkle with 2 pinches of salt and pepper, to taste.
- Finely chop stems and place them in a large mixing bowl.
- To the large bowl, add the spinach, cream cheese, ½ cup parmesan cheese, mozzarella, scallions, garlic, sour cream, ¼ teaspoon salt and pepper to taste. Mix with a fork to thoroughly combine.
- Flip mushrooms stem-side up and stuff each mushroom with about 1 tablespoon filling, depending on the mushroom size, pressing mixture into the cavity of the mushroom and a small mound on top.
- In a small bowl, combine the breadcrumbs and remaining 2 tablespoons parmesan cheese.
- Top each stuffed mushroom with a sprinkle of breadcrumb mixture, gently spray tops with olive oil and bake for 25-30 minutes, rotating pans halfway through cooking to allow for even browning.
- Allow to cool slightly and with a spatula, transfer to serving platter to serve warm or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Serving | 3medium stuffed mushrooms | |
| Calories | 105kcal | 5% |
| Carbohydrates | 5g | 2% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 219mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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