\n<\/p>\n
<\/p>\nIf you love spinach dip and stuffed mushrooms, you\u2019ll love these easy Spinach Dip Stuffed Mushrooms<\/strong>, a delicious hot appetizer!<\/p>\n<\/noscript>Spinach Dip Stuffed Mushrooms<\/h2>\nStuffed mushrooms and hot spinach dip are quintessential party appetizers.\u00a0 Both are delicious crowd pleasers so combining the two into one just seemed natural. The stuffing is made with classic spinach dip ingredients like frozen chopped spinach, cream cheese, Parmesan cheese, mozzarella cheese, scallions, garlic and sour cream. They are packed with flavor with minimal prep and they are the perfect addition to your holiday table, are vegetarian and can easily be made gluten-free. Each serving (3 medium stuffed mushrooms) contains 105 calories and 7 grams of protein. For more stuffed mushroom recipes try my Stuffed Mushrooms with Broccoli Rabe and Sausage and Spinach and Bacon Stuffed Mushrooms. And if you want more dips so all my dip recipes here.<\/p>\n<\/noscript><\/h2>\nImpress your guests with these delicious and easy-to-make spinach dip stuffed mushrooms! Perfect for any occasion, this appetizer is sure to be a hit at your next gathering. Simply stuff mushroom caps with a creamy spinach dip mixture and bake until golden and bubbly. Serve as a tasty appetizer or add it to your spread for entertaining.<\/p>\nHow To Make Spinach Dip Stuffed Mushrooms:<\/h2>\n\nTo make these tasty treats, start by preheating your oven to 400 degrees<\/strong> Fahrenheit.<\/li>\nWhile the oven is heating up, gently remove the stems from the mushrooms<\/strong> and place them stem-side down on a sheet pan that has been sprayed with olive oil. Spray the mushrooms with olive oil as well and season with salt and pepper.<\/li>\nFinely chop<\/strong> the mushroom stems and place them in a large mixing bowl.<\/li>\nTo the mixing bowl<\/strong>, add the thawed and drained spinach, cream cheese, parmesan cheese, mozzarella cheese, scallions, garlic, sour cream, salt, and pepper. Mix everything together with a fork until well combined.<\/li>\nFlip the mushrooms<\/strong> over so that they are stem-side up and stuff each mushroom with the filling, pressing it into the cavity and making a small mound on top. Be careful not to overstuff the mushrooms or the filling will spill over during cooking.<\/li>\nIn a small bowl, combine<\/strong> the breadcrumbs and the remaining parmesan cheese. Sprinkle this mixture over the top of each stuffed mushroom and then spray the tops lightly with olive oil.<\/li>\nPlace the mushrooms in the preheated oven<\/strong> and bake for 25-30 minutes, rotating the pans halfway through to ensure even browning.<\/li>\nOnce the mushrooms are done cooking, allow them to cool slightly<\/strong> before transferring them to a serving platter to serve warm.<\/li>\n<\/ol>\nCan I freeze spinach dip stuffed mushrooms?<\/h2>\nYes, you can freeze stuffed mushrooms. To do so, follow these steps:<\/p>\n\nFirst, make sure the mushrooms are completely cool after being cooked.<\/li>\nPlace the stuffed mushrooms in a single layer on a baking sheet and freeze for about an hour. This will help them to maintain their shape and prevent them from sticking together when they are frozen.<\/li>\nOnce the mushrooms are frozen, transfer them to a freezer-safe container or bag. Store in the freezer for up to three months.<\/li>\nWhen you are ready to serve the mushrooms, let them thaw in the refrigerator overnight, then bake in the oven at 350\u00b0F until they are heated through. This should take about 15-20 minutes.<\/li>\n<\/ul>\nNote that freezing stuffed mushrooms may cause the texture of the dip to change slightly.<\/p>\n<\/p>\n<\/noscript><\/noscript><\/p>\nMore appetizer recipes you will love:<\/h2>\nYour comments are helpful! If you\u2019ve tried this healthy Spinach Dip Stuffed Mushrooms<\/strong>\u00a0recipe or any other on Skinnytaste, don\u2019t forget to rate the recipe<\/strong>\u00a0and\u00a0leave me a comment<\/strong> below. And if you took a photo of it, share it with me on\u00a0Instagram\u00a0so I can reshare it on my Stories!<\/p>\n\n\n\nSpinach Dip Stuffed Mushrooms<\/h2>\n2<\/span><\/p>\n\n105<\/span> Cals<\/span><\/span>\n7<\/span> Protein<\/span><\/span>\n5<\/span> Carbs<\/span><\/span>\n7<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>15<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>25<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>40<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nIf you love Spinach Dip and Stuffed Mushrooms, you’ll love these easy Spinach Dip Stuffed Mushrooms, a delicious hot appetizer! <\/span><\/p>\n\n\n\nOlive oil spray<\/span><\/li>\n1 \u00bd<\/span> pounds<\/span> baby bella mushrooms<\/span>, or larger white mushrooms for stuffing<\/span><\/li>\nKosher salt<\/span><\/li>\nFreshly ground black pepper<\/span><\/li>\n10<\/span> ounces<\/span> frozen chopped spinach<\/span>, thawed and excess liquid squeezed out<\/span><\/li>\n4<\/span> ounces<\/span> cream cheese<\/span>, 1\/2 block <\/span><\/li>\n\u00bd<\/span> cup<\/span> freshly grated parmesan cheese<\/span>, plus 2 tablespoons for topping<\/span><\/li>\n1<\/span> cup<\/span> part-skim mozzarella cheese<\/span><\/li>\n\u00bc<\/span> cup<\/span> chopped scallions<\/span>, plus extra (optional) green for garnish<\/span><\/li>\n2<\/span> cloves<\/span> garlic<\/span>, minced<\/span><\/li>\n\u00bc<\/span> cup<\/span> light sour cream<\/span><\/li>\n2<\/span> tablespoons<\/span> Italian seasoned breadcrumbs<\/span>, or gluten-free panko<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat oven to 400F. Spray 2 sheet pans with oil and set aside.<\/span><\/p>\n<\/li>\n\nGently remove the stems from the mushrooms and place stem-side down on the sheet pan.<\/p>\n<\/li>\n\nSpray with olive oil and sprinkle with 2 pinches of salt and pepper, to taste.<\/p>\n<\/li>\n\nFinely chop stems and place them in a large mixing bowl.<\/p>\n<\/li>\n\nTo the large bowl, add the spinach, cream cheese, \u00bd cup parmesan cheese, mozzarella, scallions, garlic, sour cream, \u00bc teaspoon salt and pepper to taste. Mix with a fork to thoroughly combine.<\/p>\n<\/li>\n\nFlip 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. <\/span><\/p>\n<\/li>\n\nIn a small bowl, combine the breadcrumbs and remaining 2 tablespoons parmesan cheese.<\/p>\n<\/li>\n\nTop 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.<\/p>\n<\/li>\n\nAllow to cool slightly and with a spatula, transfer to serving platter to serve warm or at room temperature.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>3<\/span>medium stuffed mushrooms<\/span><\/span>, <\/span>Calories: <\/span>105<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>7<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>7<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>20<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>219<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>2<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>holiday apps, hot appetizers, spinach dip, spinach dip stuffed mushrooms, stuffed mushrooms<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
If you love spinach dip and stuffed mushrooms, you\u2019ll love these easy Spinach Dip Stuffed Mushrooms<\/strong>, a delicious hot appetizer!<\/p>\n<\/noscript>Spinach Dip Stuffed Mushrooms<\/h2>\nStuffed mushrooms and hot spinach dip are quintessential party appetizers.\u00a0 Both are delicious crowd pleasers so combining the two into one just seemed natural. The stuffing is made with classic spinach dip ingredients like frozen chopped spinach, cream cheese, Parmesan cheese, mozzarella cheese, scallions, garlic and sour cream. They are packed with flavor with minimal prep and they are the perfect addition to your holiday table, are vegetarian and can easily be made gluten-free. Each serving (3 medium stuffed mushrooms) contains 105 calories and 7 grams of protein. For more stuffed mushroom recipes try my Stuffed Mushrooms with Broccoli Rabe and Sausage and Spinach and Bacon Stuffed Mushrooms. And if you want more dips so all my dip recipes here.<\/p>\n<\/noscript><\/h2>\nImpress your guests with these delicious and easy-to-make spinach dip stuffed mushrooms! Perfect for any occasion, this appetizer is sure to be a hit at your next gathering. Simply stuff mushroom caps with a creamy spinach dip mixture and bake until golden and bubbly. Serve as a tasty appetizer or add it to your spread for entertaining.<\/p>\nHow To Make Spinach Dip Stuffed Mushrooms:<\/h2>\n\nTo make these tasty treats, start by preheating your oven to 400 degrees<\/strong> Fahrenheit.<\/li>\nWhile the oven is heating up, gently remove the stems from the mushrooms<\/strong> and place them stem-side down on a sheet pan that has been sprayed with olive oil. Spray the mushrooms with olive oil as well and season with salt and pepper.<\/li>\nFinely chop<\/strong> the mushroom stems and place them in a large mixing bowl.<\/li>\nTo the mixing bowl<\/strong>, add the thawed and drained spinach, cream cheese, parmesan cheese, mozzarella cheese, scallions, garlic, sour cream, salt, and pepper. Mix everything together with a fork until well combined.<\/li>\nFlip the mushrooms<\/strong> over so that they are stem-side up and stuff each mushroom with the filling, pressing it into the cavity and making a small mound on top. Be careful not to overstuff the mushrooms or the filling will spill over during cooking.<\/li>\nIn a small bowl, combine<\/strong> the breadcrumbs and the remaining parmesan cheese. Sprinkle this mixture over the top of each stuffed mushroom and then spray the tops lightly with olive oil.<\/li>\nPlace the mushrooms in the preheated oven<\/strong> and bake for 25-30 minutes, rotating the pans halfway through to ensure even browning.<\/li>\nOnce the mushrooms are done cooking, allow them to cool slightly<\/strong> before transferring them to a serving platter to serve warm.<\/li>\n<\/ol>\nCan I freeze spinach dip stuffed mushrooms?<\/h2>\nYes, you can freeze stuffed mushrooms. To do so, follow these steps:<\/p>\n\nFirst, make sure the mushrooms are completely cool after being cooked.<\/li>\nPlace the stuffed mushrooms in a single layer on a baking sheet and freeze for about an hour. This will help them to maintain their shape and prevent them from sticking together when they are frozen.<\/li>\nOnce the mushrooms are frozen, transfer them to a freezer-safe container or bag. Store in the freezer for up to three months.<\/li>\nWhen you are ready to serve the mushrooms, let them thaw in the refrigerator overnight, then bake in the oven at 350\u00b0F until they are heated through. This should take about 15-20 minutes.<\/li>\n<\/ul>\nNote that freezing stuffed mushrooms may cause the texture of the dip to change slightly.<\/p>\n<\/p>\n<\/noscript><\/noscript><\/p>\nMore appetizer recipes you will love:<\/h2>\nYour comments are helpful! If you\u2019ve tried this healthy Spinach Dip Stuffed Mushrooms<\/strong>\u00a0recipe or any other on Skinnytaste, don\u2019t forget to rate the recipe<\/strong>\u00a0and\u00a0leave me a comment<\/strong> below. And if you took a photo of it, share it with me on\u00a0Instagram\u00a0so I can reshare it on my Stories!<\/p>\n\n\n\nSpinach Dip Stuffed Mushrooms<\/h2>\n2<\/span><\/p>\n\n105<\/span> Cals<\/span><\/span>\n7<\/span> Protein<\/span><\/span>\n5<\/span> Carbs<\/span><\/span>\n7<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>15<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>25<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>40<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nIf you love Spinach Dip and Stuffed Mushrooms, you’ll love these easy Spinach Dip Stuffed Mushrooms, a delicious hot appetizer! <\/span><\/p>\n\n\n\nOlive oil spray<\/span><\/li>\n1 \u00bd<\/span> pounds<\/span> baby bella mushrooms<\/span>, or larger white mushrooms for stuffing<\/span><\/li>\nKosher salt<\/span><\/li>\nFreshly ground black pepper<\/span><\/li>\n10<\/span> ounces<\/span> frozen chopped spinach<\/span>, thawed and excess liquid squeezed out<\/span><\/li>\n4<\/span> ounces<\/span> cream cheese<\/span>, 1\/2 block <\/span><\/li>\n\u00bd<\/span> cup<\/span> freshly grated parmesan cheese<\/span>, plus 2 tablespoons for topping<\/span><\/li>\n1<\/span> cup<\/span> part-skim mozzarella cheese<\/span><\/li>\n\u00bc<\/span> cup<\/span> chopped scallions<\/span>, plus extra (optional) green for garnish<\/span><\/li>\n2<\/span> cloves<\/span> garlic<\/span>, minced<\/span><\/li>\n\u00bc<\/span> cup<\/span> light sour cream<\/span><\/li>\n2<\/span> tablespoons<\/span> Italian seasoned breadcrumbs<\/span>, or gluten-free panko<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat oven to 400F. Spray 2 sheet pans with oil and set aside.<\/span><\/p>\n<\/li>\n\nGently remove the stems from the mushrooms and place stem-side down on the sheet pan.<\/p>\n<\/li>\n\nSpray with olive oil and sprinkle with 2 pinches of salt and pepper, to taste.<\/p>\n<\/li>\n\nFinely chop stems and place them in a large mixing bowl.<\/p>\n<\/li>\n\nTo the large bowl, add the spinach, cream cheese, \u00bd cup parmesan cheese, mozzarella, scallions, garlic, sour cream, \u00bc teaspoon salt and pepper to taste. Mix with a fork to thoroughly combine.<\/p>\n<\/li>\n\nFlip 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. <\/span><\/p>\n<\/li>\n\nIn a small bowl, combine the breadcrumbs and remaining 2 tablespoons parmesan cheese.<\/p>\n<\/li>\n\nTop 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.<\/p>\n<\/li>\n\nAllow to cool slightly and with a spatula, transfer to serving platter to serve warm or at room temperature.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>3<\/span>medium stuffed mushrooms<\/span><\/span>, <\/span>Calories: <\/span>105<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>7<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>7<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>20<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>219<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>2<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>holiday apps, hot appetizers, spinach dip, spinach dip stuffed mushrooms, stuffed mushrooms<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Stuffed mushrooms and hot spinach dip are quintessential party appetizers.\u00a0 Both are delicious crowd pleasers so combining the two into one just seemed natural. The stuffing is made with classic spinach dip ingredients like frozen chopped spinach, cream cheese, Parmesan cheese, mozzarella cheese, scallions, garlic and sour cream. They are packed with flavor with minimal prep and they are the perfect addition to your holiday table, are vegetarian and can easily be made gluten-free. Each serving (3 medium stuffed mushrooms) contains 105 calories and 7 grams of protein. For more stuffed mushroom recipes try my Stuffed Mushrooms with Broccoli Rabe and Sausage and Spinach and Bacon Stuffed Mushrooms. And if you want more dips so all my dip recipes here.<\/p>\n<\/noscript><\/h2>\nImpress your guests with these delicious and easy-to-make spinach dip stuffed mushrooms! Perfect for any occasion, this appetizer is sure to be a hit at your next gathering. Simply stuff mushroom caps with a creamy spinach dip mixture and bake until golden and bubbly. Serve as a tasty appetizer or add it to your spread for entertaining.<\/p>\nHow To Make Spinach Dip Stuffed Mushrooms:<\/h2>\n\nTo make these tasty treats, start by preheating your oven to 400 degrees<\/strong> Fahrenheit.<\/li>\nWhile the oven is heating up, gently remove the stems from the mushrooms<\/strong> and place them stem-side down on a sheet pan that has been sprayed with olive oil. Spray the mushrooms with olive oil as well and season with salt and pepper.<\/li>\nFinely chop<\/strong> the mushroom stems and place them in a large mixing bowl.<\/li>\nTo the mixing bowl<\/strong>, add the thawed and drained spinach, cream cheese, parmesan cheese, mozzarella cheese, scallions, garlic, sour cream, salt, and pepper. Mix everything together with a fork until well combined.<\/li>\nFlip the mushrooms<\/strong> over so that they are stem-side up and stuff each mushroom with the filling, pressing it into the cavity and making a small mound on top. Be careful not to overstuff the mushrooms or the filling will spill over during cooking.<\/li>\nIn a small bowl, combine<\/strong> the breadcrumbs and the remaining parmesan cheese. Sprinkle this mixture over the top of each stuffed mushroom and then spray the tops lightly with olive oil.<\/li>\nPlace the mushrooms in the preheated oven<\/strong> and bake for 25-30 minutes, rotating the pans halfway through to ensure even browning.<\/li>\nOnce the mushrooms are done cooking, allow them to cool slightly<\/strong> before transferring them to a serving platter to serve warm.<\/li>\n<\/ol>\nCan I freeze spinach dip stuffed mushrooms?<\/h2>\nYes, you can freeze stuffed mushrooms. To do so, follow these steps:<\/p>\n\nFirst, make sure the mushrooms are completely cool after being cooked.<\/li>\nPlace the stuffed mushrooms in a single layer on a baking sheet and freeze for about an hour. This will help them to maintain their shape and prevent them from sticking together when they are frozen.<\/li>\nOnce the mushrooms are frozen, transfer them to a freezer-safe container or bag. Store in the freezer for up to three months.<\/li>\nWhen you are ready to serve the mushrooms, let them thaw in the refrigerator overnight, then bake in the oven at 350\u00b0F until they are heated through. This should take about 15-20 minutes.<\/li>\n<\/ul>\nNote that freezing stuffed mushrooms may cause the texture of the dip to change slightly.<\/p>\n<\/p>\n<\/noscript><\/noscript><\/p>\nMore appetizer recipes you will love:<\/h2>\nYour comments are helpful! If you\u2019ve tried this healthy Spinach Dip Stuffed Mushrooms<\/strong>\u00a0recipe or any other on Skinnytaste, don\u2019t forget to rate the recipe<\/strong>\u00a0and\u00a0leave me a comment<\/strong> below. And if you took a photo of it, share it with me on\u00a0Instagram\u00a0so I can reshare it on my Stories!<\/p>\n\n\n\nSpinach Dip Stuffed Mushrooms<\/h2>\n2<\/span><\/p>\n\n105<\/span> Cals<\/span><\/span>\n7<\/span> Protein<\/span><\/span>\n5<\/span> Carbs<\/span><\/span>\n7<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>15<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>25<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>40<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nIf you love Spinach Dip and Stuffed Mushrooms, you’ll love these easy Spinach Dip Stuffed Mushrooms, a delicious hot appetizer! <\/span><\/p>\n\n\n\nOlive oil spray<\/span><\/li>\n1 \u00bd<\/span> pounds<\/span> baby bella mushrooms<\/span>, or larger white mushrooms for stuffing<\/span><\/li>\nKosher salt<\/span><\/li>\nFreshly ground black pepper<\/span><\/li>\n10<\/span> ounces<\/span> frozen chopped spinach<\/span>, thawed and excess liquid squeezed out<\/span><\/li>\n4<\/span> ounces<\/span> cream cheese<\/span>, 1\/2 block <\/span><\/li>\n\u00bd<\/span> cup<\/span> freshly grated parmesan cheese<\/span>, plus 2 tablespoons for topping<\/span><\/li>\n1<\/span> cup<\/span> part-skim mozzarella cheese<\/span><\/li>\n\u00bc<\/span> cup<\/span> chopped scallions<\/span>, plus extra (optional) green for garnish<\/span><\/li>\n2<\/span> cloves<\/span> garlic<\/span>, minced<\/span><\/li>\n\u00bc<\/span> cup<\/span> light sour cream<\/span><\/li>\n2<\/span> tablespoons<\/span> Italian seasoned breadcrumbs<\/span>, or gluten-free panko<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat oven to 400F. Spray 2 sheet pans with oil and set aside.<\/span><\/p>\n<\/li>\n\nGently remove the stems from the mushrooms and place stem-side down on the sheet pan.<\/p>\n<\/li>\n\nSpray with olive oil and sprinkle with 2 pinches of salt and pepper, to taste.<\/p>\n<\/li>\n\nFinely chop stems and place them in a large mixing bowl.<\/p>\n<\/li>\n\nTo the large bowl, add the spinach, cream cheese, \u00bd cup parmesan cheese, mozzarella, scallions, garlic, sour cream, \u00bc teaspoon salt and pepper to taste. Mix with a fork to thoroughly combine.<\/p>\n<\/li>\n\nFlip 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. <\/span><\/p>\n<\/li>\n\nIn a small bowl, combine the breadcrumbs and remaining 2 tablespoons parmesan cheese.<\/p>\n<\/li>\n\nTop 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.<\/p>\n<\/li>\n\nAllow to cool slightly and with a spatula, transfer to serving platter to serve warm or at room temperature.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>3<\/span>medium stuffed mushrooms<\/span><\/span>, <\/span>Calories: <\/span>105<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>7<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>7<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>20<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>219<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>2<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>holiday apps, hot appetizers, spinach dip, spinach dip stuffed mushrooms, stuffed mushrooms<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Impress your guests with these delicious and easy-to-make spinach dip stuffed mushrooms! Perfect for any occasion, this appetizer is sure to be a hit at your next gathering. Simply stuff mushroom caps with a creamy spinach dip mixture and bake until golden and bubbly. Serve as a tasty appetizer or add it to your spread for entertaining.<\/p>\n
Yes, you can freeze stuffed mushrooms. To do so, follow these steps:<\/p>\n
Note that freezing stuffed mushrooms may cause the texture of the dip to change slightly.<\/p>\n
<\/p>\n
<\/noscript><\/noscript><\/p>\nMore appetizer recipes you will love:<\/h2>\nYour comments are helpful! If you\u2019ve tried this healthy Spinach Dip Stuffed Mushrooms<\/strong>\u00a0recipe or any other on Skinnytaste, don\u2019t forget to rate the recipe<\/strong>\u00a0and\u00a0leave me a comment<\/strong> below. And if you took a photo of it, share it with me on\u00a0Instagram\u00a0so I can reshare it on my Stories!<\/p>\n\n\n\nSpinach Dip Stuffed Mushrooms<\/h2>\n2<\/span><\/p>\n\n105<\/span> Cals<\/span><\/span>\n7<\/span> Protein<\/span><\/span>\n5<\/span> Carbs<\/span><\/span>\n7<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>15<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>25<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>40<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nIf you love Spinach Dip and Stuffed Mushrooms, you’ll love these easy Spinach Dip Stuffed Mushrooms, a delicious hot appetizer! <\/span><\/p>\n\n\n\nOlive oil spray<\/span><\/li>\n1 \u00bd<\/span> pounds<\/span> baby bella mushrooms<\/span>, or larger white mushrooms for stuffing<\/span><\/li>\nKosher salt<\/span><\/li>\nFreshly ground black pepper<\/span><\/li>\n10<\/span> ounces<\/span> frozen chopped spinach<\/span>, thawed and excess liquid squeezed out<\/span><\/li>\n4<\/span> ounces<\/span> cream cheese<\/span>, 1\/2 block <\/span><\/li>\n\u00bd<\/span> cup<\/span> freshly grated parmesan cheese<\/span>, plus 2 tablespoons for topping<\/span><\/li>\n1<\/span> cup<\/span> part-skim mozzarella cheese<\/span><\/li>\n\u00bc<\/span> cup<\/span> chopped scallions<\/span>, plus extra (optional) green for garnish<\/span><\/li>\n2<\/span> cloves<\/span> garlic<\/span>, minced<\/span><\/li>\n\u00bc<\/span> cup<\/span> light sour cream<\/span><\/li>\n2<\/span> tablespoons<\/span> Italian seasoned breadcrumbs<\/span>, or gluten-free panko<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat oven to 400F. Spray 2 sheet pans with oil and set aside.<\/span><\/p>\n<\/li>\n\nGently remove the stems from the mushrooms and place stem-side down on the sheet pan.<\/p>\n<\/li>\n\nSpray with olive oil and sprinkle with 2 pinches of salt and pepper, to taste.<\/p>\n<\/li>\n\nFinely chop stems and place them in a large mixing bowl.<\/p>\n<\/li>\n\nTo the large bowl, add the spinach, cream cheese, \u00bd cup parmesan cheese, mozzarella, scallions, garlic, sour cream, \u00bc teaspoon salt and pepper to taste. Mix with a fork to thoroughly combine.<\/p>\n<\/li>\n\nFlip 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. <\/span><\/p>\n<\/li>\n\nIn a small bowl, combine the breadcrumbs and remaining 2 tablespoons parmesan cheese.<\/p>\n<\/li>\n\nTop 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.<\/p>\n<\/li>\n\nAllow to cool slightly and with a spatula, transfer to serving platter to serve warm or at room temperature.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>3<\/span>medium stuffed mushrooms<\/span><\/span>, <\/span>Calories: <\/span>105<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>7<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>7<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>20<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>219<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>2<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>holiday apps, hot appetizers, spinach dip, spinach dip stuffed mushrooms, stuffed mushrooms<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Your comments are helpful! If you\u2019ve tried this healthy Spinach Dip Stuffed Mushrooms<\/strong>\u00a0recipe or any other on Skinnytaste, don\u2019t forget to rate the recipe<\/strong>\u00a0and\u00a0leave me a comment<\/strong> below. And if you took a photo of it, share it with me on\u00a0Instagram\u00a0so I can reshare it on my Stories!<\/p>\n\n\n\nSpinach Dip Stuffed Mushrooms<\/h2>\n2<\/span><\/p>\n\n105<\/span> Cals<\/span><\/span>\n7<\/span> Protein<\/span><\/span>\n5<\/span> Carbs<\/span><\/span>\n7<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>15<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>25<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>40<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nIf you love Spinach Dip and Stuffed Mushrooms, you’ll love these easy Spinach Dip Stuffed Mushrooms, a delicious hot appetizer! <\/span><\/p>\n\n\n\nOlive oil spray<\/span><\/li>\n1 \u00bd<\/span> pounds<\/span> baby bella mushrooms<\/span>, or larger white mushrooms for stuffing<\/span><\/li>\nKosher salt<\/span><\/li>\nFreshly ground black pepper<\/span><\/li>\n10<\/span> ounces<\/span> frozen chopped spinach<\/span>, thawed and excess liquid squeezed out<\/span><\/li>\n4<\/span> ounces<\/span> cream cheese<\/span>, 1\/2 block <\/span><\/li>\n\u00bd<\/span> cup<\/span> freshly grated parmesan cheese<\/span>, plus 2 tablespoons for topping<\/span><\/li>\n1<\/span> cup<\/span> part-skim mozzarella cheese<\/span><\/li>\n\u00bc<\/span> cup<\/span> chopped scallions<\/span>, plus extra (optional) green for garnish<\/span><\/li>\n2<\/span> cloves<\/span> garlic<\/span>, minced<\/span><\/li>\n\u00bc<\/span> cup<\/span> light sour cream<\/span><\/li>\n2<\/span> tablespoons<\/span> Italian seasoned breadcrumbs<\/span>, or gluten-free panko<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat oven to 400F. Spray 2 sheet pans with oil and set aside.<\/span><\/p>\n<\/li>\n\nGently remove the stems from the mushrooms and place stem-side down on the sheet pan.<\/p>\n<\/li>\n\nSpray with olive oil and sprinkle with 2 pinches of salt and pepper, to taste.<\/p>\n<\/li>\n\nFinely chop stems and place them in a large mixing bowl.<\/p>\n<\/li>\n\nTo the large bowl, add the spinach, cream cheese, \u00bd cup parmesan cheese, mozzarella, scallions, garlic, sour cream, \u00bc teaspoon salt and pepper to taste. Mix with a fork to thoroughly combine.<\/p>\n<\/li>\n\nFlip 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. <\/span><\/p>\n<\/li>\n\nIn a small bowl, combine the breadcrumbs and remaining 2 tablespoons parmesan cheese.<\/p>\n<\/li>\n\nTop 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.<\/p>\n<\/li>\n\nAllow to cool slightly and with a spatula, transfer to serving platter to serve warm or at room temperature.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>3<\/span>medium stuffed mushrooms<\/span><\/span>, <\/span>Calories: <\/span>105<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>7<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>7<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>20<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>219<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>2<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>holiday apps, hot appetizers, spinach dip, spinach dip stuffed mushrooms, stuffed mushrooms<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
2<\/span><\/p>\n\n105<\/span> Cals<\/span><\/span>\n7<\/span> Protein<\/span><\/span>\n5<\/span> Carbs<\/span><\/span>\n7<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>15<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>25<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>40<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nIf you love Spinach Dip and Stuffed Mushrooms, you’ll love these easy Spinach Dip Stuffed Mushrooms, a delicious hot appetizer! <\/span><\/p>\n\n\n\nOlive oil spray<\/span><\/li>\n1 \u00bd<\/span> pounds<\/span> baby bella mushrooms<\/span>, or larger white mushrooms for stuffing<\/span><\/li>\nKosher salt<\/span><\/li>\nFreshly ground black pepper<\/span><\/li>\n10<\/span> ounces<\/span> frozen chopped spinach<\/span>, thawed and excess liquid squeezed out<\/span><\/li>\n4<\/span> ounces<\/span> cream cheese<\/span>, 1\/2 block <\/span><\/li>\n\u00bd<\/span> cup<\/span> freshly grated parmesan cheese<\/span>, plus 2 tablespoons for topping<\/span><\/li>\n1<\/span> cup<\/span> part-skim mozzarella cheese<\/span><\/li>\n\u00bc<\/span> cup<\/span> chopped scallions<\/span>, plus extra (optional) green for garnish<\/span><\/li>\n2<\/span> cloves<\/span> garlic<\/span>, minced<\/span><\/li>\n\u00bc<\/span> cup<\/span> light sour cream<\/span><\/li>\n2<\/span> tablespoons<\/span> Italian seasoned breadcrumbs<\/span>, or gluten-free panko<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat oven to 400F. Spray 2 sheet pans with oil and set aside.<\/span><\/p>\n<\/li>\n\nGently remove the stems from the mushrooms and place stem-side down on the sheet pan.<\/p>\n<\/li>\n\nSpray with olive oil and sprinkle with 2 pinches of salt and pepper, to taste.<\/p>\n<\/li>\n\nFinely chop stems and place them in a large mixing bowl.<\/p>\n<\/li>\n\nTo the large bowl, add the spinach, cream cheese, \u00bd cup parmesan cheese, mozzarella, scallions, garlic, sour cream, \u00bc teaspoon salt and pepper to taste. Mix with a fork to thoroughly combine.<\/p>\n<\/li>\n\nFlip 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. <\/span><\/p>\n<\/li>\n\nIn a small bowl, combine the breadcrumbs and remaining 2 tablespoons parmesan cheese.<\/p>\n<\/li>\n\nTop 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.<\/p>\n<\/li>\n\nAllow to cool slightly and with a spatula, transfer to serving platter to serve warm or at room temperature.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>3<\/span>medium stuffed mushrooms<\/span><\/span>, <\/span>Calories: <\/span>105<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>7<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>7<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>20<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>219<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>2<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>holiday apps, hot appetizers, spinach dip, spinach dip stuffed mushrooms, stuffed mushrooms<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
\n105<\/span> Cals<\/span><\/span>\n7<\/span> Protein<\/span><\/span>\n5<\/span> Carbs<\/span><\/span>\n7<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>15<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>25<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>40<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nIf you love Spinach Dip and Stuffed Mushrooms, you’ll love these easy Spinach Dip Stuffed Mushrooms, a delicious hot appetizer! <\/span><\/p>\n\n\n\nOlive oil spray<\/span><\/li>\n1 \u00bd<\/span> pounds<\/span> baby bella mushrooms<\/span>, or larger white mushrooms for stuffing<\/span><\/li>\nKosher salt<\/span><\/li>\nFreshly ground black pepper<\/span><\/li>\n10<\/span> ounces<\/span> frozen chopped spinach<\/span>, thawed and excess liquid squeezed out<\/span><\/li>\n4<\/span> ounces<\/span> cream cheese<\/span>, 1\/2 block <\/span><\/li>\n\u00bd<\/span> cup<\/span> freshly grated parmesan cheese<\/span>, plus 2 tablespoons for topping<\/span><\/li>\n1<\/span> cup<\/span> part-skim mozzarella cheese<\/span><\/li>\n\u00bc<\/span> cup<\/span> chopped scallions<\/span>, plus extra (optional) green for garnish<\/span><\/li>\n2<\/span> cloves<\/span> garlic<\/span>, minced<\/span><\/li>\n\u00bc<\/span> cup<\/span> light sour cream<\/span><\/li>\n2<\/span> tablespoons<\/span> Italian seasoned breadcrumbs<\/span>, or gluten-free panko<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat oven to 400F. Spray 2 sheet pans with oil and set aside.<\/span><\/p>\n<\/li>\n\nGently remove the stems from the mushrooms and place stem-side down on the sheet pan.<\/p>\n<\/li>\n\nSpray with olive oil and sprinkle with 2 pinches of salt and pepper, to taste.<\/p>\n<\/li>\n\nFinely chop stems and place them in a large mixing bowl.<\/p>\n<\/li>\n\nTo the large bowl, add the spinach, cream cheese, \u00bd cup parmesan cheese, mozzarella, scallions, garlic, sour cream, \u00bc teaspoon salt and pepper to taste. Mix with a fork to thoroughly combine.<\/p>\n<\/li>\n\nFlip 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. <\/span><\/p>\n<\/li>\n\nIn a small bowl, combine the breadcrumbs and remaining 2 tablespoons parmesan cheese.<\/p>\n<\/li>\n\nTop 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.<\/p>\n<\/li>\n\nAllow to cool slightly and with a spatula, transfer to serving platter to serve warm or at room temperature.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>3<\/span>medium stuffed mushrooms<\/span><\/span>, <\/span>Calories: <\/span>105<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>7<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>7<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>20<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>219<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>2<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>holiday apps, hot appetizers, spinach dip, spinach dip stuffed mushrooms, stuffed mushrooms<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Prep Time: <\/span>15<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>25<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>40<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nIf you love Spinach Dip and Stuffed Mushrooms, you’ll love these easy Spinach Dip Stuffed Mushrooms, a delicious hot appetizer! <\/span><\/p>\n\n\n\nOlive oil spray<\/span><\/li>\n1 \u00bd<\/span> pounds<\/span> baby bella mushrooms<\/span>, or larger white mushrooms for stuffing<\/span><\/li>\nKosher salt<\/span><\/li>\nFreshly ground black pepper<\/span><\/li>\n10<\/span> ounces<\/span> frozen chopped spinach<\/span>, thawed and excess liquid squeezed out<\/span><\/li>\n4<\/span> ounces<\/span> cream cheese<\/span>, 1\/2 block <\/span><\/li>\n\u00bd<\/span> cup<\/span> freshly grated parmesan cheese<\/span>, plus 2 tablespoons for topping<\/span><\/li>\n1<\/span> cup<\/span> part-skim mozzarella cheese<\/span><\/li>\n\u00bc<\/span> cup<\/span> chopped scallions<\/span>, plus extra (optional) green for garnish<\/span><\/li>\n2<\/span> cloves<\/span> garlic<\/span>, minced<\/span><\/li>\n\u00bc<\/span> cup<\/span> light sour cream<\/span><\/li>\n2<\/span> tablespoons<\/span> Italian seasoned breadcrumbs<\/span>, or gluten-free panko<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat oven to 400F. Spray 2 sheet pans with oil and set aside.<\/span><\/p>\n<\/li>\n\nGently remove the stems from the mushrooms and place stem-side down on the sheet pan.<\/p>\n<\/li>\n\nSpray with olive oil and sprinkle with 2 pinches of salt and pepper, to taste.<\/p>\n<\/li>\n\nFinely chop stems and place them in a large mixing bowl.<\/p>\n<\/li>\n\nTo the large bowl, add the spinach, cream cheese, \u00bd cup parmesan cheese, mozzarella, scallions, garlic, sour cream, \u00bc teaspoon salt and pepper to taste. Mix with a fork to thoroughly combine.<\/p>\n<\/li>\n\nFlip 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. <\/span><\/p>\n<\/li>\n\nIn a small bowl, combine the breadcrumbs and remaining 2 tablespoons parmesan cheese.<\/p>\n<\/li>\n\nTop 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.<\/p>\n<\/li>\n\nAllow to cool slightly and with a spatula, transfer to serving platter to serve warm or at room temperature.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>3<\/span>medium stuffed mushrooms<\/span><\/span>, <\/span>Calories: <\/span>105<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>7<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>7<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>20<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>219<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>2<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>holiday apps, hot appetizers, spinach dip, spinach dip stuffed mushrooms, stuffed mushrooms<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Cook Time: <\/span>25<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>40<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nIf you love Spinach Dip and Stuffed Mushrooms, you’ll love these easy Spinach Dip Stuffed Mushrooms, a delicious hot appetizer! <\/span><\/p>\n\n\n\nOlive oil spray<\/span><\/li>\n1 \u00bd<\/span> pounds<\/span> baby bella mushrooms<\/span>, or larger white mushrooms for stuffing<\/span><\/li>\nKosher salt<\/span><\/li>\nFreshly ground black pepper<\/span><\/li>\n10<\/span> ounces<\/span> frozen chopped spinach<\/span>, thawed and excess liquid squeezed out<\/span><\/li>\n4<\/span> ounces<\/span> cream cheese<\/span>, 1\/2 block <\/span><\/li>\n\u00bd<\/span> cup<\/span> freshly grated parmesan cheese<\/span>, plus 2 tablespoons for topping<\/span><\/li>\n1<\/span> cup<\/span> part-skim mozzarella cheese<\/span><\/li>\n\u00bc<\/span> cup<\/span> chopped scallions<\/span>, plus extra (optional) green for garnish<\/span><\/li>\n2<\/span> cloves<\/span> garlic<\/span>, minced<\/span><\/li>\n\u00bc<\/span> cup<\/span> light sour cream<\/span><\/li>\n2<\/span> tablespoons<\/span> Italian seasoned breadcrumbs<\/span>, or gluten-free panko<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat oven to 400F. Spray 2 sheet pans with oil and set aside.<\/span><\/p>\n<\/li>\n\nGently remove the stems from the mushrooms and place stem-side down on the sheet pan.<\/p>\n<\/li>\n\nSpray with olive oil and sprinkle with 2 pinches of salt and pepper, to taste.<\/p>\n<\/li>\n\nFinely chop stems and place them in a large mixing bowl.<\/p>\n<\/li>\n\nTo the large bowl, add the spinach, cream cheese, \u00bd cup parmesan cheese, mozzarella, scallions, garlic, sour cream, \u00bc teaspoon salt and pepper to taste. Mix with a fork to thoroughly combine.<\/p>\n<\/li>\n\nFlip 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. <\/span><\/p>\n<\/li>\n\nIn a small bowl, combine the breadcrumbs and remaining 2 tablespoons parmesan cheese.<\/p>\n<\/li>\n\nTop 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.<\/p>\n<\/li>\n\nAllow to cool slightly and with a spatula, transfer to serving platter to serve warm or at room temperature.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>3<\/span>medium stuffed mushrooms<\/span><\/span>, <\/span>Calories: <\/span>105<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>7<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>7<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>20<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>219<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>2<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>holiday apps, hot appetizers, spinach dip, spinach dip stuffed mushrooms, stuffed mushrooms<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Total Time: <\/span>40<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nIf you love Spinach Dip and Stuffed Mushrooms, you’ll love these easy Spinach Dip Stuffed Mushrooms, a delicious hot appetizer! <\/span><\/p>\n\n\n\nOlive oil spray<\/span><\/li>\n1 \u00bd<\/span> pounds<\/span> baby bella mushrooms<\/span>, or larger white mushrooms for stuffing<\/span><\/li>\nKosher salt<\/span><\/li>\nFreshly ground black pepper<\/span><\/li>\n10<\/span> ounces<\/span> frozen chopped spinach<\/span>, thawed and excess liquid squeezed out<\/span><\/li>\n4<\/span> ounces<\/span> cream cheese<\/span>, 1\/2 block <\/span><\/li>\n\u00bd<\/span> cup<\/span> freshly grated parmesan cheese<\/span>, plus 2 tablespoons for topping<\/span><\/li>\n1<\/span> cup<\/span> part-skim mozzarella cheese<\/span><\/li>\n\u00bc<\/span> cup<\/span> chopped scallions<\/span>, plus extra (optional) green for garnish<\/span><\/li>\n2<\/span> cloves<\/span> garlic<\/span>, minced<\/span><\/li>\n\u00bc<\/span> cup<\/span> light sour cream<\/span><\/li>\n2<\/span> tablespoons<\/span> Italian seasoned breadcrumbs<\/span>, or gluten-free panko<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat oven to 400F. Spray 2 sheet pans with oil and set aside.<\/span><\/p>\n<\/li>\n\nGently remove the stems from the mushrooms and place stem-side down on the sheet pan.<\/p>\n<\/li>\n\nSpray with olive oil and sprinkle with 2 pinches of salt and pepper, to taste.<\/p>\n<\/li>\n\nFinely chop stems and place them in a large mixing bowl.<\/p>\n<\/li>\n\nTo the large bowl, add the spinach, cream cheese, \u00bd cup parmesan cheese, mozzarella, scallions, garlic, sour cream, \u00bc teaspoon salt and pepper to taste. Mix with a fork to thoroughly combine.<\/p>\n<\/li>\n\nFlip 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. <\/span><\/p>\n<\/li>\n\nIn a small bowl, combine the breadcrumbs and remaining 2 tablespoons parmesan cheese.<\/p>\n<\/li>\n\nTop 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.<\/p>\n<\/li>\n\nAllow to cool slightly and with a spatula, transfer to serving platter to serve warm or at room temperature.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>3<\/span>medium stuffed mushrooms<\/span><\/span>, <\/span>Calories: <\/span>105<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>7<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>7<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>20<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>219<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>2<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>holiday apps, hot appetizers, spinach dip, spinach dip stuffed mushrooms, stuffed mushrooms<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
If you love Spinach Dip and Stuffed Mushrooms, you’ll love these easy Spinach Dip Stuffed Mushrooms, a delicious hot appetizer! <\/span><\/p>\n\n\n\nOlive oil spray<\/span><\/li>\n1 \u00bd<\/span> pounds<\/span> baby bella mushrooms<\/span>, or larger white mushrooms for stuffing<\/span><\/li>\nKosher salt<\/span><\/li>\nFreshly ground black pepper<\/span><\/li>\n10<\/span> ounces<\/span> frozen chopped spinach<\/span>, thawed and excess liquid squeezed out<\/span><\/li>\n4<\/span> ounces<\/span> cream cheese<\/span>, 1\/2 block <\/span><\/li>\n\u00bd<\/span> cup<\/span> freshly grated parmesan cheese<\/span>, plus 2 tablespoons for topping<\/span><\/li>\n1<\/span> cup<\/span> part-skim mozzarella cheese<\/span><\/li>\n\u00bc<\/span> cup<\/span> chopped scallions<\/span>, plus extra (optional) green for garnish<\/span><\/li>\n2<\/span> cloves<\/span> garlic<\/span>, minced<\/span><\/li>\n\u00bc<\/span> cup<\/span> light sour cream<\/span><\/li>\n2<\/span> tablespoons<\/span> Italian seasoned breadcrumbs<\/span>, or gluten-free panko<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat oven to 400F. Spray 2 sheet pans with oil and set aside.<\/span><\/p>\n<\/li>\n\nGently remove the stems from the mushrooms and place stem-side down on the sheet pan.<\/p>\n<\/li>\n\nSpray with olive oil and sprinkle with 2 pinches of salt and pepper, to taste.<\/p>\n<\/li>\n\nFinely chop stems and place them in a large mixing bowl.<\/p>\n<\/li>\n\nTo the large bowl, add the spinach, cream cheese, \u00bd cup parmesan cheese, mozzarella, scallions, garlic, sour cream, \u00bc teaspoon salt and pepper to taste. Mix with a fork to thoroughly combine.<\/p>\n<\/li>\n\nFlip 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. <\/span><\/p>\n<\/li>\n\nIn a small bowl, combine the breadcrumbs and remaining 2 tablespoons parmesan cheese.<\/p>\n<\/li>\n\nTop 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.<\/p>\n<\/li>\n\nAllow to cool slightly and with a spatula, transfer to serving platter to serve warm or at room temperature.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>3<\/span>medium stuffed mushrooms<\/span><\/span>, <\/span>Calories: <\/span>105<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>7<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>7<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>20<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>219<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>2<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>holiday apps, hot appetizers, spinach dip, spinach dip stuffed mushrooms, stuffed mushrooms<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Preheat oven to 400F. Spray 2 sheet pans with oil and set aside.<\/span><\/p>\n<\/li>\n\nGently remove the stems from the mushrooms and place stem-side down on the sheet pan.<\/p>\n<\/li>\n\nSpray with olive oil and sprinkle with 2 pinches of salt and pepper, to taste.<\/p>\n<\/li>\n\nFinely chop stems and place them in a large mixing bowl.<\/p>\n<\/li>\n\nTo the large bowl, add the spinach, cream cheese, \u00bd cup parmesan cheese, mozzarella, scallions, garlic, sour cream, \u00bc teaspoon salt and pepper to taste. Mix with a fork to thoroughly combine.<\/p>\n<\/li>\n\nFlip 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. <\/span><\/p>\n<\/li>\n\nIn a small bowl, combine the breadcrumbs and remaining 2 tablespoons parmesan cheese.<\/p>\n<\/li>\n\nTop 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.<\/p>\n<\/li>\n\nAllow to cool slightly and with a spatula, transfer to serving platter to serve warm or at room temperature.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>3<\/span>medium stuffed mushrooms<\/span><\/span>, <\/span>Calories: <\/span>105<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>7<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>7<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>20<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>219<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>2<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>holiday apps, hot appetizers, spinach dip, spinach dip stuffed mushrooms, stuffed mushrooms<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Gently remove the stems from the mushrooms and place stem-side down on the sheet pan.<\/p>\n<\/li>\n
Spray with olive oil and sprinkle with 2 pinches of salt and pepper, to taste.<\/p>\n<\/li>\n
Finely chop stems and place them in a large mixing bowl.<\/p>\n<\/li>\n
To the large bowl, add the spinach, cream cheese, \u00bd cup parmesan cheese, mozzarella, scallions, garlic, sour cream, \u00bc teaspoon salt and pepper to taste. Mix with a fork to thoroughly combine.<\/p>\n<\/li>\n
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. <\/span><\/p>\n<\/li>\n\nIn a small bowl, combine the breadcrumbs and remaining 2 tablespoons parmesan cheese.<\/p>\n<\/li>\n\nTop 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.<\/p>\n<\/li>\n\nAllow to cool slightly and with a spatula, transfer to serving platter to serve warm or at room temperature.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>3<\/span>medium stuffed mushrooms<\/span><\/span>, <\/span>Calories: <\/span>105<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>7<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>7<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>20<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>219<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>2<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>holiday apps, hot appetizers, spinach dip, spinach dip stuffed mushrooms, stuffed mushrooms<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
In a small bowl, combine the breadcrumbs and remaining 2 tablespoons parmesan cheese.<\/p>\n<\/li>\n
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.<\/p>\n<\/li>\n
Allow to cool slightly and with a spatula, transfer to serving platter to serve warm or at room temperature.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
Serving: <\/span>3<\/span>medium stuffed mushrooms<\/span><\/span>, <\/span>Calories: <\/span>105<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>7<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>7<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>20<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>219<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>2<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>holiday apps, hot appetizers, spinach dip, spinach dip stuffed mushrooms, stuffed mushrooms<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Keywords: <\/span>holiday apps, hot appetizers, spinach dip, spinach dip stuffed mushrooms, stuffed mushrooms<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
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