Spinach Dip Stuffed Mushrooms

40 minutes
Amount of Servings
16 mushrooms

1 tablespoon extra-virgin olive oil

16 medium-large Baby Bella mushrooms

10-ounces frozen chopped spinach, thawed and drained

½ cup FAGE Sour Cream

4-ounces cream cheese, at room temperature

1 cup Monterey Jack cheese, shredded

3 tablespoons parmesan cheese, grated

½ small onion, finely minced

2 cloves garlic, minced

½ teaspoon salt

¼ teaspoon pepper

Red pepper flakes, pinch

3 tablespoons Italian seasoned breadcrumbs

Scallions or chives, finely chopped

  1. Preheat oven to 400 degrees Fahrenheit. Line a parchment sheet on a baking tray and drizzle with olive oil.
  2. Wipe and remove the stems of the mushrooms and place caps on the baking sheet stem-side up.
  3. Mince the stems and place into a medium size mixing bowl.
  4. Then add spinach, sour cream, cream cheese, Monterey Jack cheese, parmesan cheese, onion, garlic, salt, pepper, and red pepper flakes to the stems and mix until well combined.
  5. Fill each mushroom with a heaping spoonful of the spinach mixture and top with breadcrumbs.
  6. Bake for 20-25 minutes or until the top is golden brown.
  7. Serve topped with scallions or chives.
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