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Appetizer Recipes

French Onion and Herb Stuffed Mushrooms


These irresistible stuffed mushrooms are the perfect appetizer to get any party started.

What You Need

  • 2 tbsp olive oil
  • 4 cups baby spinach
  • 1 tbsp finely chopped sage
  • 3/4 cup finely crumbled goat cheese
  • 1/3 cup FritoLay® French Onion Dip
  • 2 tbsp finely chopped sun-dried tomatoes
  • 4 tsp finely chopped fresh chives
  • 1 tbsp finely chopped fresh tarragon
  • 1/4 tsp each salt and pepper
  • 24 brown mushrooms, stems removed (about 2 inches in diameter)
  • 1/4 cup crushed SunChips® French Onion Flavored


  1. Preheat oven to 400˚F. Heat oil in skillet set over medium heat; cook spinach and sage for about 2 minutes or until wilted. Let cool completely. Squeeze out excess moisture; chop finely.
  2. Stir together spinach, goat cheese, dip, sun-dried tomatoes, chives, tarragon, salt and pepper. Stuff each mushroom with 2 tsp filling.
  3. Arrange on parchment paper–lined baking sheet; sprinkle evenly with crushed chips. Bake for about 20 minutes or until mushrooms are tender, filling is hot and top is golden brown and crisp.

Just as delicious with white button mushrooms. Substitute rosemary or thyme for sage if desired.

Cooking time (duration)

Prep: 15 min. Cook: 25 min.

Number of servings (yield)

12 servings




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