Spinach Stuffed Mushrooms video (Scroll down for recipe)
In partnership with Hidden Valley Ranch, here is an easy spinach stuffed mushrooms recipe that your party guests will love. I can’t properly express how happy I am that I finally came around to the mushroom-side of things. For so long, I despised the lowly fungi and then — I really can’t explain it — a switch flipped and suddenly I liked them. Stuffed mushrooms have now become one of my very favorite party foods to make! How in the hell did I get to this point? I ask myself every day.
Anyway, these are super fantastic: creamy and cheesy, lots of fresh spinach and crunchy bits of carrot, fresh herbs, and a packet of Ranch dressing mix seasons them perfectly. You can prepare and stuff the mushrooms ahead of time (refrigerate please!) then bake them as needed so your guests will never be lacking in the hot, stuffed mushroom department. As long as you can also keep glasses filled with cold bubblies, you’ll quickly develop a reputation as the Hostess with the Mostest.
Spinach stuffed mushrooms recipePrint
Spinach Stuffed Mushrooms
- Cook Time: 20 mins
- Total Time: 20 mins
- Category: Appetizer
- Cuisine: American
- 16-20 crimini or button mushrooms (about 1 1/2″ diameter)
- 1 1-ounce packet Hidden Valley Ranch dressing and dip mix
- 4 ounces cream cheese
- 1 tablespoon mayonnaise
- 1/4 cup grated cheese (parmesan, jack, cheddar are all good)
- 1 cup shredded spinach
- 1/2 cup grated carrot
- 2 tablespoons minced green onions
- 2 tablespoons minced dill and/or parsley
- 1/3 cup bread crumbs, divided
- Wipe mushrooms clean and remove stems.
- Mix remaining ingredients together, EXCEPT 2 tablespoons breadcrumbs (reserve these for topping)
- Set oven to 400ºF
- Spoon about 2 teaspoons mix into each mushroom and arrange on a baking sheet. Sprinkle tops with more breadcrumbs.
- Bake 20 minutes until mushrooms are soft and filling is bubbly and toasted.