Spinach artichoke stuffed mushrooms are the ultimate party appetizer, blending the creamy richness of spinach artichoke dip with the savory, earthy flavors of mushrooms. This easy-to-make dish is perfect for gatherings, potlucks, or as a quick snack for your family. These bite-sized delights are packed with flavor, easy to prepare, and guaranteed to impress your guests.
Let’s explore how to create these irresistible stuffed mushrooms that are sure to be the star of any meal or party.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Serving Size: 1 stuffed mushroom
- Number of Servings: 6 (makes about 18 mushrooms)
Ingredients for Spinach Artichoke Stuffed Mushrooms
- 18 large white or cremini mushrooms (cleaned, stems removed, and reserved)
- 1 tablespoon olive oil
- 1 cup fresh spinach (chopped)
- 1/2 cup canned artichoke hearts (chopped)
- 4 ounces cream cheese (softened)
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 2 tablespoons breadcrumbs (for topping, optional)
- 1 tablespoon fresh parsley (chopped, for garnish)
How to Make Spinach Artichoke Stuffed Mushrooms
- Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Gently clean the mushrooms with a damp cloth to remove dirt. Remove the stems carefully and finely chop them, as they will be used in the filling. Arrange the mushroom caps on a baking sheet lined with parchment paper for easy cleanup.
- Sauté the Filling Base: Heat olive oil in a medium skillet over medium heat. Add the chopped mushroom stems and sauté for 2-3 minutes until softened. Add the chopped spinach and cook for another 2 minutes until wilted. Stir in the artichoke hearts and cook for 1-2 minutes to combine the flavors.
- Mix the Filling: In a mixing bowl, combine the cooked spinach, artichokes, and mushroom stems with cream cheese, Parmesan cheese, mozzarella cheese, garlic powder, onion powder, red pepper flakes (if using), salt, and pepper. Mix well until the filling is creamy and evenly distributed.
- Stuff the Mushrooms: Using a small spoon, fill each mushroom cap generously with the spinach artichoke mixture. Slightly mound the filling on top of the mushrooms for a visually appealing presentation. Sprinkle breadcrumbs on top of the filled mushrooms for added crunch, if desired.
- Bake the Mushrooms: Bake the stuffed mushrooms in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
- Garnish and Serve: Remove the stuffed mushrooms from the oven and let them cool slightly. Garnish with freshly chopped parsley and serve warm.
Tips for Perfect Spinach Artichoke Stuffed Mushrooms
- Choose the Right Mushrooms: Opt for large white or cremini mushrooms with a firm texture. Avoid mushrooms that are bruised or too small to hold the filling.
- Adjust the Filling Consistency: If the filling feels too thick, add a tablespoon of sour cream or Greek yogurt to make it creamier.
- Make Ahead Option: Prepare the filling and stuff the mushrooms up to a day in advance. Store them covered in the refrigerator until ready to bake. Add a few extra minutes to the baking time if cooking directly from the fridge.
- Experiment with Cheeses: Swap mozzarella for sharp cheddar or gouda for a different flavor profile.
- Add Protein: For a heartier appetizer, mix in cooked, crumbled bacon or shredded chicken into the filling.
Creative Variations
- Vegan Spinach Artichoke Mushrooms: Replace cream cheese with a vegan alternative and use nutritional yeast instead of Parmesan.
- Spicy Stuffed Mushrooms: Add diced jalapeños or a pinch of cayenne pepper to the filling for an extra kick.
- Herbed Stuffed Mushrooms: Enhance the flavor with fresh herbs like thyme, basil, or rosemary.
- Cheesy Overload: Top the stuffed mushrooms with extra mozzarella or a sprinkle of grated cheddar before baking for an ultra-cheesy finish.
Serving Suggestions
- Fresh Salads: A light arugula or mixed greens salad balances the richness of the mushrooms.
- Soup Starters: Serve alongside creamy tomato or butternut squash soup for a cozy meal.
- Cocktails: These appetizers shine with a glass of crisp white wine or a sparkling cocktail.
FAQs About Spinach Artichoke Stuffed Mushrooms
- Can I make these mushrooms ahead of time?
- Yes! You can assemble the stuffed mushrooms up to 24 hours in advance. Store them covered in the refrigerator and bake them just before serving.
- Are these stuffed mushrooms gluten-free?
- They can be made gluten-free by using gluten-free breadcrumbs or omitting the breadcrumbs altogether. Ensure all other ingredients are certified gluten-free.
- Can I freeze stuffed mushrooms?
- Absolutely. Arrange the stuffed mushrooms on a baking sheet and freeze until solid. Transfer to a freezer-safe container and store for up to 2 months. Bake directly from frozen, adding a few extra minutes to the cooking time.
- What can I use instead of artichokes?
- You can substitute artichokes with chopped zucchini, bell peppers, or sun-dried tomatoes for a unique twist.
- How do I store leftovers?
- Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.