If you’re on the hunt for a flavorful appetizer that’s as impressive as it is tasty, this Spinach and Artichoke Stuffed Mushrooms Recipe is a total game-changer. Combining tender mushroom caps with a creamy, cheesy filling bursting with spinach and artichokes, this dish delivers a perfect balance of fresh veggies and rich indulgence. Whether you’re hosting a party or just craving a comforting snack, these bite-sized delights will quickly become a favorite in your recipe collection.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is a breeze, and each one plays a critical role in creating that irresistible blend of flavors and textures. From the earthy mushrooms to the creamy cheeses and vibrant greens, everything comes together to make each bite a delicious experience.
- 16 ounces mushrooms (small-medium, about 15-20): Choose firm, fresh mushrooms as the perfect edible vessel for the filling.
- 4 ounces cream cheese (softened): Adds luscious creaminess to bind the filling together smoothly.
- ¼ cup mayonnaise: Enhances richness while keeping the mixture light and moist.
- ¼ cup mozzarella cheese (shredded): Provides a gentle stretch and mild cheesiness that complements the veggies.
- 2 cloves garlic (crushed): Infuses the filling with a savory aromatic punch.
- ½ teaspoon salt (to taste): Balances and elevates all the flavors harmoniously.
- ¼ teaspoon black pepper: Adds just a hint of spice to keep things interesting.
- ¼ cup artichoke hearts (drained, finely chopped): Brings a tangy, tender texture that pairs beautifully with spinach.
- ¼ cup chopped frozen spinach (drained): Offers vibrant color and earthy flavor, creating a classic combo with artichokes.
- ¼ cup green onions (or chives, finely chopped): Lends a subtle oniony brightness to lighten the richness.
- ¼ cup Panko breadcrumbs (gluten free if needed): Sprinkled on top to add a satisfying crunch and golden finish.
How to Make Spinach and Artichoke Stuffed Mushrooms Recipe
Step 1: Preheat and Prep
Start by setting your oven to 375°F to get it ready for baking. While it heats up, gently clean your mushrooms with a damp paper towel to remove any dirt without soaking them. Then carefully remove the stems, which you can snap off with your hands or cut with a knife if necessary, creating just the right cup shape for stuffing. Arrange the mushroom caps on a parchment-lined baking sheet to avoid stickiness as they bake.
Step 2: Mix the Creamy Spinach and Artichoke Filling
In a medium bowl, blend the softened cream cheese and mayonnaise until smooth and creamy. Stir in shredded mozzarella, crushed garlic, salt, and black pepper, ensuring every ingredient is well incorporated. Next, fold in the finely chopped artichoke hearts, drained spinach, and bright green onions. Mixing just until combined preserves the texture without overworking the filling.
Step 3: Stuff the Mushrooms
Using a spoon, fill each mushroom cap with about 1 to 1½ tablespoons of the prepared spinach and artichoke mixture. Be careful not to overstuff; filling should sit just at the top of the mushroom without spilling over. To finish, sprinkle roughly a teaspoon of Panko breadcrumbs evenly on each one—the breadcrumbs will create a wonderful crispy topping after baking.
Step 4: Bake to Golden Perfection
Pop the assembled stuffed mushrooms into the preheated oven and bake for 20 minutes. During this time, the filling will meld together, and the breadcrumb topping will turn a lovely golden brown, adding the perfect crunch. Once baked, remove them carefully and consider a final sprinkle of fresh chopped chives for extra garnish.
How to Serve Spinach and Artichoke Stuffed Mushrooms Recipe
Garnishes
Adding a sprinkle of finely chopped fresh herbs, like chives or parsley, gives your Spinach and Artichoke Stuffed Mushrooms Recipe an inviting pop of color and a fresh aroma. A dusting of grated Parmesan cheese can also lend a nutty finish, making each bite even more flavorful and visually appealing.
Side Dishes
These stuffed mushrooms pair wonderfully with crisp green salads or roasted vegetables, making for a well-rounded and light meal. For gatherings, serve them alongside charcuterie boards or a chilled white wine to complement the creamy filling’s richness beautifully.
Creative Ways to Present
To impress guests, arrange the mushrooms on a large platter lined with leafy greens, like arugula or baby spinach, for a striking presentation. You can also serve them in mini muffin tins to keep each piece perfectly upright and easy to grab. For a festive touch, drizzle a little balsamic glaze over the top right before serving.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Spinach and Artichoke Stuffed Mushrooms Recipe, place them in an airtight container and refrigerate for up to 3 days. This keeps the mushrooms tender and the filling flavorful, so they remain just as delicious the next day.
Freezing
To freeze, arrange the stuffed mushrooms on a baking sheet without touching, freeze until solid, and then transfer them to a freezer-safe bag or container. They can be stored this way for up to 2 months, making it easy to enjoy the dish at a moment’s notice.
Reheating
Reheat leftovers or frozen stuffed mushrooms in a 350°F oven until warmed through, usually about 10-15 minutes. This method preserves their texture and reheats the breadcrumb topping nicely, reviving that fresh-baked crispness.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, sauté it lightly to remove excess moisture before chopping and mixing it with the filling. This prevents the stuffed mushrooms from becoming watery.
What type of mushrooms work best?
Small to medium white or cremini mushrooms work best because their caps are the perfect size for stuffing and have a mild flavor that complements the filling.
Can I make this dish vegan?
Yes, by substituting cream cheese and mayonnaise with vegan alternatives, and using dairy-free mozzarella or skipping it, you can create a delicious vegan version of this stuffed mushroom recipe.
Is it possible to prepare these ahead of time?
You can stuff the mushrooms up to a day in advance and keep them covered in the refrigerator. When ready, bake them fresh to ensure the best texture and flavor.
How spicy is this recipe?
This recipe is mild in spice, with just a hint of black pepper for gentle warmth. You can easily add red pepper flakes or a dash of hot sauce if you prefer more heat.
Final Thoughts
This Spinach and Artichoke Stuffed Mushrooms Recipe has quickly become one of my go-to appetizers because it always delights everyone around the table without much fuss. The blend of creamy textures, fresh veggies, and that perfectly crispy topping is simply irresistible. Give this recipe a try—you might just find your new favorite bite to share with friends and family!
Print
Spinach and Artichoke Stuffed Mushrooms Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 15 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Spinach Stuffed Mushrooms are a delightful appetizer featuring tender mushroom caps filled with a creamy mixture of cream cheese, mozzarella, artichoke hearts, spinach, and aromatic garlic. Topped with crispy breadcrumbs and baked to golden perfection, they make a flavorful and elegant starter for any occasion.
Ingredients
Mushrooms
- 16 ounces mushrooms (small to medium, about 15–20 pieces)
Filling
- 4 ounces cream cheese (softened)
- ¼ cup mayonnaise
- ¼ cup mozzarella cheese (shredded)
- 2 cloves garlic (crushed)
- ½ teaspoon salt (to taste)
- ¼ teaspoon black pepper
- ¼ cup artichoke hearts (drained, finely chopped)
- ¼ cup chopped frozen spinach (drained)
- ¼ cup green onions or chives (finely chopped)
Topping
- ¼ cup Panko breadcrumbs (gluten free if needed)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking your stuffed mushrooms to a crispy golden finish.
- Prepare Mushrooms: Gently clean the mushrooms with a damp paper towel to remove any dirt. Carefully remove the stems by pulling and snapping them off, or cutting if necessary. Arrange the mushroom caps on a large baking sheet lined with parchment paper, ensuring they sit cap-side up.
- Mix Spinach Filling: In a medium bowl, combine softened cream cheese, mayonnaise, shredded mozzarella, crushed garlic, salt, and black pepper. Fold in finely chopped artichoke hearts, drained spinach, and green onions until just combined, creating a creamy, flavorful filling.
- Stuff Mushrooms: Using a spoon, fill each mushroom cap with about 1 to 1½ tablespoons of the spinach mixture. Avoid overfilling to prevent spillage during baking. Sprinkle roughly a teaspoon of Panko breadcrumbs over each stuffed mushroom to add a crunchy topping.
- Bake: Place the baking sheet in the preheated oven and bake for 20 minutes or until the mushroom tops become crispy and golden brown. Remove from the oven and, if desired, garnish with additional chopped chives before serving. Enjoy warm!
Notes
- For a gluten-free version, use gluten-free Panko breadcrumbs.
- Make sure to drain and squeeze out excess water from spinach to avoid soggy filling.
- These mushrooms can be prepared ahead and refrigerated before baking; bake just before serving.
- Use fresh mushrooms for best texture and flavor.
- Feel free to add a pinch of red pepper flakes to the filling for a subtle spice kick.
