Stuffed Mushrooms

Try as a passed or plated app, or use as an interesting entrée. Silky mushrooms and creamy Spinach dip pair nicely with the crunch of fried onions.


  • 4 Portobello mushroom caps, stems removed
  • 1 12 oz Cedar’s Spinach Dip
  • 1 cup crunchy, fried onions
  • 1 teaspoon fresh thyme
  • ½ cup grated Parmesan cheese
Serves 4 Total 30-60 Minutes


  1. Preheat oven to 450-degrees F.
  2. With a spoon, gently remove gills from mushroom caps and place gill side up on a parchment lined baking sheet. 
  3. Season with salt and pepper. Bake for 20 minutes.
  4. Remove mushrooms from oven and fill with Spinach Dip. 
  5. Crumble fried onions over mushrooms.
  6. Sprinkle thyme and Parmesan cheese over mushrooms.
  7. Bake an additional 5 minutes or until browned and cheese has melted.
  8. Serve whole mushrooms as a main or side dish or quarter caps to serve as an appetizer.