Spinach Dip Stuffed Mushrooms
If you're a fan of Spinach Dip and Stuffed Mushrooms, these simple Spinach Dip Stuffed Mushrooms are sure to delight your taste buds. They make for a scrumptious hot appetizer that everyone will enjoy!
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Ingredients
- Olive oil spray
- 10 ounces frozen chopped spinach
- 4 ounces cream cheese
- ½ cup freshly grated parmesan cheese
- 1 cup part-skim mozzarella cheese
- ¼ cup chopped scallions
- 2 cloves garlic
- ¼ cup light sour cream
- 2 tablespoons Italian seasoned breadcrumbs
- Freshly ground black pepper
- Kosher salt
- 1 ½ pounds baby bella mushrooms
Instructions
- 1
Begin by preheating your oven to 400°F. Prepare two baking sheets by lightly coating them with cooking spray and setting them aside.
- 2
Carefully detach the stems from the mushrooms, placing the caps stem-side down on the prepared baking sheets.
- 3
Lightly mist the mushrooms with olive oil, then season them with a couple of pinches of salt and pepper, adjusting to your taste preferences.
- 4
Chop the removed stems finely and transfer them to a large mixing bowl.
- 5
In the bowl, incorporate the spinach, cream cheese, ½ cup of grated parmesan cheese, mozzarella, chopped scallions, minced garlic, sour cream, and ¼ teaspoon of salt, along with additional pepper to taste. Use a fork to mix everything together until well combined.
- 6
Turn the mushroom caps so that they are stem-side up. Fill each cap with approximately 1 tablespoon of the filling, pressing it firmly into the mushroom cavity and creating a small mound on top.
- 7
In a separate small bowl, mix the breadcrumbs with the remaining 2 tablespoons of parmesan cheese.
- 8
Sprinkle the breadcrumb mixture over each stuffed mushroom, then lightly spray the tops with olive oil. Bake in the oven for 25-30 minutes, rotating the pans halfway through to ensure even browning.
- 9
Once baked, allow the mushrooms to cool for a few moments. Use a spatula to carefully transfer them to a serving platter, and enjoy them warm or at room temperature.