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These healthy Spinach Dip Stuffed Mushrooms are a lightened-up take on the classic spinach dip we know and love! This recipe is easy to prepare, vegetarian, whole30 approved, and dairy-free (without cheese).
Easy Stuffed Mushroom Recipe
I don’t know about you, but I’m always looking for fun ways to serve classic appetizers. These Spinach Dip Stuffed Mushrooms are just that! They’re made with a healthy spinach dip stuffed into little mushroom caps. They’re topped with cheddar cheese, then baked until hot, melty, and delicious.
This simple appetizer is a hit at every party! No one will know they’re actually good for you!
What You’ll Need
- Cashew Cream: you’ll need raw cashews, olive oil, and fine sea salt for a simple homemade cashew cream. Check out my post on how to make cashew cream for more details!
- Olive Oil or Butter: either one will work. You’ll use a little bit to sauté the aromatics for the spinach dip.
- Aromatics: we’re creating a flavor base with a combination of minced garlic, shallot, and onion.
- Fresh Spinach: I recommend fresh spinach for the best flavor and texture.
- Seasonings: a simple duo of fine sea salt and red pepper flakes gives the dip just the right amount of flavor.
- Cremini Mushroom: cleaned and destemmed.
- Shredded Cheddar Cheese (optional): if you’re a cheese lover, a sprinkle of shredded cheddar adds so much delicious flavor. If you want to keep these dairy-free, just leave it out. They’re so yummy either way.
Variation: Hot Spinach Dip!
- Egg-free and dairy-free (if cheese is omitted), this is your solution to a hot, creamy party dip that everyone can enjoy.
- Place dip into an oven-safe bowl, top with cheddar cheese, if desired, and bake until the cheese is golden.
- Use homemade crackers, veggies, or plantain chips for dipping.
How to Make Stuffed Mushrooms
This stuffed mushroom recipe requires just 10 minutes of prep!
- Make the cashew cream: Soak the cashews for 1-8 hours. Once softened, add them to a blender or food processor with olive oil and salt. Blend until smooth.
- Make the spinach dip: In a skillet, heat butter or oil over medium heat. Add in the garlic, shallot, and onion, then cook until soft. Fold in the spinach and cook until wilted. Fold the cashew cream into the spinach mixture.
- Stuff the mushrooms: Arrange the mushroom caps on a lined baking sheet, brush the outside with olive oil, then scoop spoonfuls of the spinach dip into the cavity of each cap. Top with cheese if desired.
- Bake: Bake the stuffed mushrooms at 375ºF for 15-20 minutes or until the cheese is browning.
How Long to Cook stuffed Mushrooms
I bake the mushrooms in the oven at 375ºF for 15-20 minutes or until they’re heated all the way through and the cheese is melty and golden-brown.
I recommend checking at 15 minutes, then adding time as needed to make sure they don’t get burnt!
How to Make Cashew Cream
Cashew Cream is simply soaked cashews that are blended until they are smooth and creamy. It’s a great replacement for heavy cream or in some recipes cream cheese. It can be used for both savory or sweet recipes but also it’s just kind of delicious!
More info can be found in this full tutorial blog post!
Tips and Notes
- Soak the cashews. They need to be softened up so they blend easily into the cashew cream.
- Line the baking sheet. This helps prevent the mushroom caps from sticking.
- Make it a dip. Looking for something to serve more family style? Just serve the spinach dip without the mushrooms. Simply place the dip into an oven-safe bowl, top with cheese if using, then bake until the cheese is melty and golden. Serve with crackers, veggies, or plantain chips for dipping!
I love to serve these stuffed mushrooms as part of an appetizer spread at holiday parties. Here are more of my favorites:
- Pizza Burrata Dip
- Charcuterie Board
- Jalapeño Popper Dip
- Deviled Eggs with Bacon and Chives
- Salad Roll-Ups
More Holiday Side Dishes to Try
- Scalloped Potatoes
- Gluten-Free Stuffing
- Roasted Veggies
- Cranberry Walnut Roasted Acorn Squash
- Green Bean Casserole
Spinach Dip Stuffed Mushrooms
- Soak the cashews in a bowl of water for at minimum 1 hour or up to 8 hours.
- Preheat the oven to 375ºF. Line a rimmed baking sheet with parchment paper
- Heat the butter in a large skillet over medium heat. Add the garlic, shallot, and onion and cook until soft, about 3 minutes. Fold in the spinach and cook, stirring occasionally, until the spinach has wilted. Set aside.
- To make the cashew cream: Drain the soaked cashews and place them in a small food processor or high-speed blender. Puree the cashews with the 1 tablespoon of olive oil and ½ teaspoon of salt. Fold the cashew cream into the spinach mixture until evenly combined.
- Arrange the mushroom caps on the lined baking sheet and brush the outside of the caps lightly with olive oil. Scoop a large spoonful of the spinach mixture into the cavity of each cap. Top with the cheese, if using.
- Bake in the oven for 15 to 20 minutes or until the mushrooms are soft and the cheese has begun to brown. Serve warm or at room temperature