Spinach Dip-Stuffed Mushrooms

Total Time:Prep: 25 min. Bake: 15 min.

Recipe by Ashley Pierce

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 31, 2023

I use a melon baller to hollow out the mushroom caps and make them easier to stuff. The apps fit neatly into muffin tins or a deviled egg tray for traveling. —Ashley Pierce, Brantford, Ontario

TEST KITCHEN APPROVED

Spinach Dip-Stuffed Mushrooms

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Yield:16 appetizers
Prep:25 min
Cook:15 min
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Ingredients

  • 16 large fresh mushrooms (about 1-1/2 pounds)
  • 1 tablespoon olive oil
  • 2 cups fresh baby spinach, coarsely chopped
  • 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
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Directions

  1. 1
    Preheat oven to 400°. Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small skillet, heat olive oil over medium heat. Add spinach; saute until wilted. Add garlic; cook 1 minute longer.
  2. 2
    Combine spinach mixture with remaining ingredients. Stuff into mushroom caps. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, until mushrooms are tender, 12-15 minutes. Serve warm.

Nutrition Facts

1 stuffed mushroom: 44 calories, 3g fat (2g saturated fat), 9mg cholesterol, 100mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 2g protein.
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