Creamy Spinach Stuffed Mushrooms

Reynolds: "A bit of a long process to make, and the mushroom…" Read More


You'll never want to eat spinach dip with chips again once you try it stuffed in a mushroom!


  • 16 cremini mushrooms (large)
  • 4 ounces cream cheese (softened)
  • 1/3 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • black pepper (to taste)
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 6 ounces baby spinach leaves (fresh, 4 firmly packed cups)
  • 1/2 cup shredded Italian cheese blend
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    1. Preheat the oven to 375°F.
    2. Line a square baking pan with aluminum foil and spray with nonstick cooking spray. Set aside.
    3. Remove the stems from the mushrooms and discard or save for another use.
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    NutritionView More

    Sodium7% DV170mg
    Fat8% DV5g
    Protein6% DV3g
    Carbs1% DV2g
    Fiber0% DV0g
    Calories60Calories from Fat45
    Total Fat5g8%
    Saturated Fat2.5g13%
    Trans Fat
    Calories from Fat45
    Total Carbohydrate2g1%
    Dietary Fiber0g0%
    Vitamin A4%
    Vitamin C0%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reynolds a month ago
    A bit of a long process to make, and the mushrooms sort of overflowed during baking, but the final result was delicious. I imagine a larger type of mushroom would be better.
    Nina 5 months ago
    I didn't like it, but my my family said it's tasty
    M1nn1e 5 months ago
    Nice, soft a creamy. I suggest you put a little bit of smoked salmon with the cream cheese, it gives it a nice kick (:
    Matt 5 months ago
    Very good and I would recommend using more filling so the shrooms are over-flowing and then top with cheese. I would also add some red pepper flakes for some heat. Bacon might also give it some needed texture.
    Michael Castro 6 months ago
    I topped it with bacon and used whipped cream cheese. Amazing.
    Sugar Time 6 months ago
    They were so good that everyone came back for more
    Like, finna eat these little morsels while im wildin on my big periwinkle scaled Chinese dragon. I might share some with Bertholdt, that's his name.
    Jon Lucas 8 months ago
    good. i would cut back on the salt.
    Kishore 8 months ago
    winner recipe! would make again
    I Don't Know 8 months ago
    Really nice. I would add tomatoes next time.
    Krysa Robertson 8 months ago
    Really good def. Would make again
    Virag 8 months ago
    This is a winner, quick and extremely delicious.