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Spinach Dip-Stuffed Mushrooms

 Spinach Dip-Stuffed Mushrooms
I use a melon baller to hollow out the mushroom caps to make them easier to stuff. They also fit neatly into muffin tins or a deviled egg tray for traveling. —Ashley Pierce, Brantford, Ontario
16 ServingsPrep: 25 min. Bake: 15 min.


  • 16 large fresh mushrooms
  • 2 cups fresh baby spinach, coarsely chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/2 cup reduced-fat sour cream
  • 3 ounces reduced-fat cream cheese
  • 1/3 cup shredded part-skim mozzarella cheese
  • 3 tablespoons grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper


  • Preheat oven to 400°. Remove stems from mushrooms and set caps
  • aside; discard stems or save for another use. In a small skillet,
  • saute spinach in oil until wilted. Add garlic; cook 1 minute longer.
  • In a small bowl, combine sour cream, cream cheese, mozzarella,
  • Parmesan, salt, cayenne, pepper and spinach mixture. Stuff into
  • mushroom caps.
  • Place in a 15x10x1-in. baking pan coated with cooking spray. Bake,
  • uncovered, 12-15 minutes or until mushrooms are tender. Yield: 16
  • appetizers.

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Spinach Dip-Stuffed Mushrooms (continued)

Nutritional Facts: 1 stuffed mushroom equals 48 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 94 mg sodium, 2 g carbohydrate, trace fiber, 3 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.