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Creamy Spinach Dip-Stuffed Portabella Mushroom Caps

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Savory portabella mushroom caps stuffed with creamy spinach dip and topped with bubbly, golden cheese. Perfect as a hearty appetizer or low-carb dinner option.

Ingredients

Scale
  • 4 large portabella mushroom caps, cleaned and stems removed
  • 2 cups fresh spinach, chopped and sautéed (or frozen spinach, thawed and squeezed)
  • 4 ounces cream cheese, softened
  • 2 tablespoons sour cream
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 cloves minced garlic
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Clean the mushrooms with a damp paper towel or cloth. Remove the stems and brush the caps with olive oil. Place them on the prepared baking sheet, gill-side up.
  3. Heat a small skillet over medium heat and add a splash of olive oil. Add the chopped spinach and minced garlic, cooking until the spinach is wilted and fragrant. Remove from heat.
  4. In a mixing bowl, combine the cream cheese, sour cream, sautéed spinach, mozzarella cheese, Parmesan cheese, and a pinch of salt and pepper. Stir until smooth and creamy.
  5. Spoon the spinach dip mixture into each mushroom cap, filling them generously. Top with a sprinkle of shredded mozzarella for extra cheesiness.
  6. Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the cheese is golden and bubbly.
  7. Remove from the oven and let cool for a few minutes before serving. Sprinkle with fresh parsley for garnish if desired.

Notes

For best results, squeeze out excess water from spinach to avoid a watery filling. Keep an eye on the cheese while baking to achieve a perfect golden topping.

Nutrition

Keywords: spinach dip, stuffed mushrooms, low-carb, gluten-free, appetizer, comfort food

Find it online: https://yumyep.com/creamy-spinach-dip-stuffed-portabella-recipe-easy-and-perfect/