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Irresistible Spinach Artichoke Stuffed Mushrooms

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Creamy, savory spinach artichoke stuffed mushrooms that make perfect appetizers, bursting with flavor and packed with veggies. Quick and easy to prepare, ideal for parties or casual get-togethers.

Ingredients

Scale
  • 20–24 large white mushrooms, stems removed
  • 4 cups fresh spinach, roughly chopped (or frozen, well-drained)
  • 1 can (14 ounces) artichoke hearts, drained and chopped (marinated preferred)
  • 8 ounces cream cheese, softened
  • ½ cup grated Parmesan cheese
  • ½ cup shredded mozzarella cheese
  • 2 cloves minced garlic
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Pinch of red pepper flakes (optional)
  • 1 teaspoon lemon juice

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Clean mushroom caps gently with a damp cloth. Remove stems and chop stems finely for the filling.
  3. Heat olive oil in a skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Add chopped mushroom stems and spinach. Cook until spinach wilts and excess moisture evaporates, about 3-4 minutes. Season lightly with salt and pepper. Let cool slightly.
  4. In a mixing bowl, combine sautéed spinach mixture, chopped artichoke hearts, softened cream cheese, Parmesan, mozzarella, lemon juice, and red pepper flakes if using. Stir until well incorporated and creamy. Adjust seasoning if needed.
  5. Using a spoon, fill each mushroom cap generously with the spinach artichoke mixture. Arrange on prepared baking sheet, filling side up.
  6. Bake for 20-25 minutes until mushrooms are tender and tops are golden brown with bubbling cheese. Optionally broil for 1-2 minutes for extra golden finish, watching closely.
  7. Let stuffed mushrooms rest for about 5 minutes after baking before serving warm or at room temperature.

Notes

Do not rinse mushrooms under water; clean with a damp cloth to avoid sogginess. Cook spinach and mushroom stems until moisture evaporates to prevent watery filling. Let cream cheese soften fully for smooth texture. If filling is too wet, add more Parmesan or breadcrumbs. Avoid overcrowding baking sheet for even cooking. For vegan version, use dairy-free cream cheese and vegan cheese, and substitute Parmesan with nutritional yeast. Mushrooms can be prepared ahead and refrigerated before baking. Reheat leftovers gently in oven, avoid microwave to prevent rubbery texture.

Nutrition

Keywords: spinach artichoke stuffed mushrooms, appetizer, party food, easy recipe, vegetarian, gluten-free, creamy filling

Find it online: https://blairrecipes.com/irresistible-spinach-artichoke-stuffed-mushrooms-easy-recipe-for-perfect-appetizers/