Stuffed Mushroom Dip

Campbell's Stuffed Mushroom Dip Recipe

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.

At a glance


30 min.


50 min.



Servings: tablespoons each

Bake: 10 min.

Cool: 10 min.

Made With

  • Pepperidge Farm® Golden Butter Distinctive Crackers

    Pepperidge Farm® Golden Butter Distinctive Crackers

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What You'll Need

4 large portobello mushrooms, 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

How to Make It

  • 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.

  • 2

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

  • 3

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

  • 4

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

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