Spinach Dip Stuffed Mushrooms

About This Recipe

If you love Spinach Dip and Stuffed Mushrooms, you'll love these easy Spinach Dip Stuffed Mushrooms, a delicious hot appetizer!

Ingredients

• Olive oil spray
• 1 ½ pounds baby bella mushrooms (or larger white mushrooms for stuffing)
• Kosher salt
• Freshly ground black pepper
• 10 ounces frozen chopped spinach (thawed and excess liquid squeezed out)
• 4 ounces cream cheese (1/2 block )
• ½ cup freshly grated parmesan cheese (plus 2 tablespoons for topping)
• 1 cup part-skim mozzarella cheese
• ¼ cup chopped scallions (plus extra (optional) green for garnish)
• 2 cloves garlic (minced)
• ¼ cup light sour cream
• 2 tablespoons Italian seasoned breadcrumbs (or gluten-free panko)

Instructions

1. Preheat oven to 400F. Spray 2 sheet pans with oil and set aside.
2. Gently remove the stems from the mushrooms and place stem-side down on the sheet pan.
3. Spray with olive oil and sprinkle with 2 pinches of salt and pepper, to taste.
4. Finely chop stems and place them in a large mixing bowl.
5. 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.
6. 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.
7. In a small bowl, combine the breadcrumbs and remaining 2 tablespoons parmesan cheese.
8. 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.
9. Allow to cool slightly and with a spatula, transfer to serving platter to serve warm or at room temperature.