No need for crackers or chips with this dip, stuff a mushroom instead! These Spinach and Sun Dried Tomato Dip Stuffed Mushrooms are packed with flavor and perfect for parties.
Originally I was going to share the recipe for these Spinach and Sun Dried Tomato Dip Stuffed Mushrooms for Christmas. Well, that didn’t happen. Then it was going to be for New Year’s Eve…I decided to treat myself to a week off of blogging instead. Sorry.
So here we are almost the middle of January and I’m finally getting around to sharing the stuffed mushrooms. Even though I’m delayed in getting the recipe to you, doesn’t mean they weren’t awesome. In fact the day I made them my husband and I ended up eating them all. Mostly my husband, but he’s got it bad for anything with mushrooms.
The Broncos aren’t even in the playoffs this year and I am thoroughly disappointed. I’ve pretty much lost interest in watching the games and don’t care much who makes it to the big game. My husband is the same way. The Cardinals who were supposed to be a favorite to make it to the Super Bowl this year, failed like only the Cardinals can. If you’re from Arizona you know what I mean, they have a history of disappointing their fans.
Even though neither of us have a favorite team to cheer for this year, we always cheer for game day food! I’m pretty sure my husband will be requesting these Spinach and Sun Dried Tomato Dip Stuffed Mushrooms based on how many he ate the day I made them.
They’re an easy appetizer to make and they won’t leave your fingers covered in grease either. The dip part is a mixture of lowfat cream cheese, mozzarella and parmesan cheese, Greek yogurt, sun dried tomatoes and spinach. Everything gets stirred together until combined, then stuffed into the mini mushroom caps.
I like to use cremini mushrooms when I’m stuffing them because I find the flavor far better than a white button mushroom. To me, those are basically flavorless.
The stuffed mushroom are placed on a foil lined baking sheet, because no one wants to do dishes, topped with more cheese, then baked until the cheese on top is melted and the filling is warmed through. They have a great savory flavor with just a touch of sweetness from the sun dried tomatoes. They’re the perfect one bite appetizer to make for game day or your next party!
More Easy Appetizers
- 24 cremini mushrooms, cleaned and stems removed
- 2 ounces low fat cream cheese, room temperature
- 1/3 cup plain Greek yogurt
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- 8 ounces frozen spinach, defrosted and squeezed dry
- 3 tablespoons sun dried tomatoes, finely chopped
- 1/4 teaspoon garlic powder
- Kosher salt and fresh ground black pepper to taste
- Preheat oven to 375° F., line a rimmed baking sheet with foil and spray lightly with cooking spray.
- In a bowl whisk together all of the ingredients (reserving 1/4 cup of the shredded cheese) until combined. Spoon approximately 1/2-1 teaspoon of the filling into each mushroom cap then place it on the prepared baking sheet.
- Top with the remaining cheese then place in the oven to bake for 15-20 minutes or until the cheese is melted and the filling is warmed through. Serve immediately.
Amount Per Serving: Calories: 23Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 46mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 2g