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Spinach Dip Stuffed Mushrooms

These Spinach Dip Stuffed Mushrooms are a delicious and easy appetizer filled with creamy spinach dip and topped with golden panko breadcrumbs.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American
Keyword: Easy, Vegetarian
Servings: 12 servings

Ingredients

Mushrooms

  • 12 large baby portobello mushrooms stems removed

Olive Oil

  • 2 Tbsp olive oil for drizzling

Spinach Dip Filling

  • ¾ cup prepared spinach dip
  • ¼ cup shredded Parmesan cheese

Panko Topping

  • ⅛ cup panko bread crumbs

Instructions

  • Preheat your oven to 375°F (190°C). Clean the baby portobello mushrooms under cold water and gently pat them dry with a paper towel. Remove the stems and set aside.
  • In a large mixing bowl, place the cleaned mushrooms. Drizzle the olive oil over the mushrooms and toss until evenly coated.
  • In a separate bowl, combine the prepared spinach dip and shredded Parmesan cheese. Mix well.
  • Fill each mushroom cap with the spinach dip mixture using a small spoon or piping bag. Place on a baking sheet lined with parchment paper.
  • In a small bowl, combine the panko bread crumbs with a drizzle of olive oil. Mix until well coated and sprinkle over the stuffed mushrooms.
  • Bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes.