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Stuffed Mushroom Dip


Instead of the usual bread bowl, this delicious spinach-cheese dip is served warm in large portobello mushroom caps...the flavor is exquisite and it's really easy to make.

serves 24 (2 tablespoons each)


cost per recipe: $10.19

The price is determined by the national average.

  • 4

    large portobello mushroom, stems removed

  • 1

    tablespoon olive oil

  • 6

    slices bacon, cooked and crumbled

  • 1

    package (8 ounces) cream cheese, softened

  • 1/2

    cup mayonnaise

  • 1/2

    cup shredded Swiss cheese

  • 1

    tablespoon minced garlic

  • 1

    teaspoon ground black pepper

  • 10

    ounces package chopped frozen spinach, thawed and well drained

  • 1

    medium onion, finely chopped (about 1/2 cup)

  • 1

    package Pepperidge Farm® Golden Butter Distinctive Crackers

view nutrition info

How to Make It

Step 1

Heat the oven to 350°F.  Place the mushrooms, top-side down, onto a baking sheet.  Brush with the oil.  Bake for 5 minutes or until the mushrooms are just tender.  Let the mushrooms cool on the baking sheet on a wire rack for 10 minutes.

Step 2

Reserve 4 teaspoons bacon.  Stir the cream cheese, mayonnaise, Swiss cheese, garlic, black pepper, spinach, onion and remaining bacon in a medium bowl.

Step 3

Spoon about 3/4 cup spinach mixture into each mushroom cap.  Sprinkle with the reserved bacon.

Step 4

Bake for 10 minutes or until the filling is hot.  Serve warm with the crackers for dipping.

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Made With
 Pepperidge Farm® Golden Butter Distinctive Crackers

Pepperidge Farm® Golden Butter Distinctive Crackers


Ratings & Reviews

  • evelynlovespuppies

    September 21, 2010

    Stuffed Mushroom Dip

    I did not use the mushrooms as the bowl. I made this recipe as an experiment, and it was a HIT! I used a little more cheese than what the recipe called for, because my family loves cheese. To say this dip is delicious is an understatement.

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