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Spinach Dip Stuffed Mushrooms are delicious 2-bite morsels packed with the flavor and satisfying creaminess of traditional spinach dip without the carbs. Impressive enough to serve for company, but quick and easy enough to treat your family whenever you want to zhoosh up a pre-dinner snack.
I first started making stuffed mushrooms when I had a partial bag of leftover fresh baby spinach that wasn’t enough to serve as a side dish. While fresh is always best, frozen spinach can be substituted. Just make sure that it’s thawed and all the moisture is squeezed out. The filling is very easy to mix up in just a couple of minutes. Hollowing out the whole mushrooms to make a well for the filling takes a little practice. The trick is scooping out a large enough opening without puncturing or tearing the outside. It takes a gentle touch, a little patience, and a few extra mushrooms for back-up! The larger ones are easy. It’s the smaller ones that can be challenging. This is why I opt for the larger size mushrooms. I’m all about eliminating anything that will cause me stress!
In keeping with no-stress, I bake the mushrooms on a baking sheet lined with a silicone mat or parchment paper for easy clean-up. Let the mushrooms cool slightly before serving, so no one burns their mouth! These are so good that they will be gobbled up immediately. This recipe can be made in advance. Stuff the mushrooms with the filling and keep them covered with plastic wrap in the fridge. Just pop them in the oven before guests arrive.
Spinach Dip Stuffed MushroomsCourse: Appetizers, SnacksCuisine: AmericanDifficulty: Easy
Spinach Dip Stuffed Mushrooms have all the ooey-gooey goodness of traditional warm spinach dip without the carbs.
• 12 medium to large-sized mushroom (Baby Bella or White)
• 1/2 tablespoon butter
• 1 clove garlic, minced
• 2 cups fresh baby spinach (remove the stems)
• 4 oz cream cheese
• 1/2 teaspoon salt
1/4 teaspoon pepper, to taste
• 2 tablespoons bread crumbs (Panko works best)
• 2 tablespoons grated parmesan cheese
- Preheat oven to 375˚F. If needed, prep ingredients: Remove stems from fresh spinach and mince garlic.
- Remove the stems from the mushrooms. Using a scoop or spoon, hollow out mushroom. Place the top half on a baking sheet with parchment paper or silicone mat
- Chop the mushrooms stems into small pieces
- Melt the butter in an 8 inch skillet and add the minced stems and minced garlic. Stir and cook for 2 minutes.
- Add the spinach, cook until it wilts.
- Add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well-combined.
- Place the mushrooms on a lined baking sheet (silicone mat or parchment paper). Fill each mushroom top with a scoopful of the spinach filling.
- Mix bread crumbs and Parmesan cheese in a bowl and sprinkle the mixture on top of the stuffed mushrooms.
- Bake for 12-15 minutes or until golden brown. Allow mushrooms to cool slightly before serving
- If buying packaged mushrooms, be wary that they may not be consistent in size. Too small mushrooms won’t work. Mushrooms that are oversized will throw off your baking time.
- Use a gentle touch when scooping our mushrooms, they break easily. Have extra mushrooms on hand!
- 2 cups spinach leaves is about 3 ounces. I use roughly a third of a 10oz bag. Frozen spinach can be substituted for fresh spinach. Defrost and squeeze out all the liquid.
- Panko bread crumbs are Japanese bread crumbs with a crunchier texture. Regular bread crumbs will work jut fine.
- For easy transport, place the stuffed mushrooms in a mini muffin pan or deviled egg tray