Spinach Artichoke Stuffed Mushrooms

If you love spinach and artichoke dip and crave a bite-sized, flavorful appetizer, these Spinach Artichoke Stuffed Mushrooms are a must-try! Juicy, tender mushrooms are filled with a creamy, cheesy spinach and artichoke mixture, then baked to golden perfection. They’re elegant, easy to make, and bursting with rich, savory goodness.

Whether you’re serving them as a party appetizer, game-day snack, or even a low-carb side dish, these stuffed mushrooms are guaranteed to be a hit!

Description

These Spinach Artichoke Stuffed Mushrooms combine the classic flavors of creamy spinach artichoke dip with the earthy, umami richness of mushrooms. The filling is a delicious mix of sautéed spinach, tender artichoke hearts, cream cheese, Parmesan, and garlic—all stuffed inside bite-sized mushroom caps and baked until irresistibly gooey.

The best part? They’re naturally low-carb, gluten-free, and easy to customize! Serve them as an appetizer, snack, or even a fancy side dish for dinner.

Ingredients

For the Mushrooms:

• 20 large white or cremini mushrooms, stems removed
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Spinach Artichoke Filling:

• 1 tablespoon butter or olive oil
• 2 cloves garlic, minced
• 1 cup fresh spinach, chopped
• ½ cup artichoke hearts, drained and finely chopped
• 4 ounces cream cheese, softened
• ¼ cup sour cream or Greek yogurt
• ¼ teaspoon red pepper flakes (optional, for a kick)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅓ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese

For the Topping:

• ¼ cup panko breadcrumbs (optional for crunch)
• 1 tablespoon Parmesan cheese
• 1 tablespoon melted butter

Instructions

Step 1: Prepare the Mushrooms

1. Preheat the oven to 375°F (190°C).
2. Clean the mushrooms by wiping them with a damp paper towel. Remove the stems and set the caps aside.
3. Arrange the mushroom caps on a baking sheet, drizzle with olive oil, and season with salt and pepper. Set aside.

Step 2: Make the Spinach Artichoke Filling

4. In a skillet over medium heat, melt butter and sauté the garlic for 30 seconds.
5. Add the chopped spinach and cook until wilted, about 1-2 minutes.
6. Stir in the artichoke hearts and cook for another 30 seconds. Remove from heat.
7. In a mixing bowl, combine cream cheese, sour cream, red pepper flakes, garlic powder, onion powder, salt, and pepper. Mix well.
8. Stir in the mozzarella, Parmesan, and cooked spinach-artichoke mixture until creamy and well combined.

Step 3: Stuff the Mushrooms

9. Spoon the spinach-artichoke filling into each mushroom cap, pressing slightly to pack it in.
10. If using the panko topping, mix panko, Parmesan, and melted butter in a small bowl, then sprinkle over the stuffed mushrooms.

Step 4: Bake

11. Bake for 18-20 minutes, or until the mushrooms are tender and the filling is bubbly.
12. For extra crispiness, broil for 1-2 minutes at the end.

Step 5: Serve and Enjoy

13. Let the mushrooms cool slightly, then garnish with fresh parsley and serve warm.

Notes

• Use large mushrooms – White button or cremini mushrooms work best for stuffing.
• Make it dairy-free – Swap cream cheese for vegan cream cheese, and use dairy-free mozzarella and Parmesan.
• For extra protein – Add cooked chopped chicken or crab meat to the filling.
• Make it spicy – Add more red pepper flakes or diced jalapeños to the mix.

Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 20 stuffed mushrooms
• Category: Appetizer, Side Dish
• Method: Baking
• Cuisine: American
• Diet: Low-Carb, Gluten-Free

Helpful Tips for Perfect Spinach Artichoke Stuffed Mushrooms

These Spinach Artichoke Stuffed Mushrooms are creamy, cheesy, and packed with flavor, but a few simple tricks can take them from good to absolutely irresistible!

Choosing the Right Mushrooms

• Use large mushrooms – White button or cremini mushrooms (baby bellas) are best because they hold their shape well.
• Pick firm mushrooms – Avoid mushrooms that are wrinkled or have soft spots, as they release too much moisture.
• For a hearty version, use portobello mushrooms and serve as a main dish.

How to Prevent Mushrooms from Getting Soggy

• Do NOT wash mushrooms under water – Instead, wipe them with a damp paper towel to remove dirt. Mushrooms act like sponges and absorb water, which can make them mushy.
• Pre-bake the mushrooms – Before stuffing, bake the mushroom caps for 5-7 minutes to release excess moisture, then drain on a paper towel before filling.
• Use a baking rack – Placing mushrooms on a wire rack instead of a baking sheet helps any extra moisture drip away.
• Don’t overfill with cheese – Too much moisture-rich cheese can make the filling too soft.

Making the Best Spinach Artichoke Filling

• Thaw and drain frozen spinach – If using frozen spinach, squeeze out as much water as possible using a clean kitchen towel.
• Chop artichokes finely – Large chunks won’t mix well into the filling; chop them small so they blend into the cheesy goodness.
• Let cream cheese soften – Softened cream cheese mixes more easily and creates a smooth, creamy filling.
• Add extra garlic for flavor – Freshly minced garlic gives the best taste, but garlic powder works in a pinch.

Topping and Texture Tips

• For a crispy top, sprinkle panko breadcrumbs mixed with Parmesan and butter over the mushrooms before baking.
• Want a crunchy twist? Try crushed Ritz crackers, chopped nuts, or crispy bacon bits on top.
• Broil for 1-2 minutes at the end – This gives the stuffed mushrooms a golden-brown, slightly crispy finish.

Make-Ahead & Storage Tips

• Make the filling in advance – Prepare the spinach-artichoke mixture up to 2 days ahead and store it in the fridge.
• Stuff the mushrooms ahead of time – Assemble the mushrooms a day in advance, cover, and refrigerate until ready to bake.
• Freeze before baking – Arrange stuffed mushrooms on a tray, freeze, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 5 extra minutes.

Serving Suggestions

• As an appetizer – Perfect for holidays, game nights, or cocktail parties.
• With a main course – Serve alongside steak, seafood, or pasta.
• On a charcuterie board – Pair with cheeses, crackers, and fresh fruit for an elegant spread.

Conservation and Storage

To keep your Spinach Artichoke Stuffed Mushrooms fresh and delicious, follow these proper storage and reheating tips. Whether you’re making them ahead, storing leftovers, or freezing for later, here’s how to maintain their flavor and texture.

Refrigeration (Short-Term Storage)

• Cool completely – Let the mushrooms cool to room temperature before storing to prevent condensation.
• Use an airtight container – Place them in a single layer inside a container. If stacking, separate layers with parchment paper to prevent sticking.
• Store for up to 3 days – Best eaten fresh, but they’ll stay good in the fridge for up to 3 days.

Freezing (Long-Term Storage)

Stuffed mushrooms freeze well, but it’s best to freeze them before baking to keep the texture intact.

Freezing Before Baking (Recommended for Best Texture)

1. Assemble the mushrooms but do not bake them.
2. Place them on a baking sheet in a single layer and freeze for 1-2 hours until solid.
3. Transfer to a freezer-safe bag or container, separating layers with parchment paper.
4. Freeze for up to 2 months.

To cook from frozen:

• Bake directly from frozen at 375°F (190°C) for 25-30 minutes until heated through and golden brown.

Freezing After Baking

1. Let the mushrooms cool completely after baking.
2. Arrange in a single layer on a baking sheet and freeze until solid.
3. Transfer to a freezer-safe container and freeze for up to 2 months.

Reheating from frozen:

• Oven: Bake at 350°F (175°C) for 15-20 minutes until warmed through.
• Air Fryer: Reheat at 350°F for 5 minutes.
• Microwave: Heat in 30-second bursts, though they may become softer.

Reheating Instructions

• Oven (Best Method):
  • Preheat to 350°F (175°C).
  • Place mushrooms on a baking sheet and heat for 8-10 minutes.
  • For extra crispiness, broil for 1-2 minutes at the end.
• Air Fryer:
  • Reheat at 350°F for 5 minutes for a crispy top.
• Microwave (Quickest Method):
  • Heat in 30-second intervals, checking frequently to avoid overcooking.

Storage Tips

Use freezer-safe bags or containers to prevent freezer burn.
Label with the date so you know when to use them.
Reheat slowly to avoid making the mushrooms too soft.

Substitutions and Variations

Spinach Artichoke Stuffed Mushrooms are delicious as is, but there are plenty of ways to customize them to suit different diets, preferences, and available ingredients. Here are some of the best substitutions and variations to try!

Mushroom Substitutions

Want a bigger bite?

• Use portobello mushrooms – Make this a hearty main dish by stuffing large portobello caps instead of small mushrooms.
• Try baby bellas (cremini mushrooms) – These have a deeper, more robust flavor than white button mushrooms.

Prefer something other than mushrooms?

• Stuff mini bell peppers – A great alternative for those who don’t like mushrooms but love the creamy filling.
• Use zucchini boats – Hollow out small zucchini halves and stuff them with the spinach-artichoke mixture.

Dairy-Free and Vegan Options

Dairy-Free Swaps:

• Use dairy-free cream cheese (such as Kite Hill or Violife).
• Substitute regular cheese with vegan mozzarella and Parmesan.
• Replace sour cream with unsweetened coconut yogurt or a cashew-based alternative.

Vegan Variation:

• Use the dairy-free substitutions above and swap the butter for olive oil.
• Add nutritional yeast for a cheesy, umami-rich flavor.

Low-Carb & Gluten-Free Variations

• Make it keto-friendly – Omit the breadcrumbs and use extra Parmesan for a crispy topping.
• Use almond flour or crushed pork rinds instead of panko breadcrumbs for a crunchy, low-carb topping.
• Ensure all ingredients are gluten-free – Most cheeses and sour cream are naturally gluten-free, but check labels for hidden gluten.

Protein-Packed Options

Add some extra protein to make these mushrooms more filling!

• Stir in cooked shredded chicken – A great way to use leftover rotisserie chicken.
• Add cooked crumbled sausage – Italian sausage or turkey sausage adds a hearty, savory twist.
• Mix in chopped bacon – Crispy bacon crumbles make the filling even more indulgent.
• Try lump crab meat – For a seafood twist, mix in ½ cup of lump crab meat for a creamy, crab dip-inspired filling.

Flavor Enhancements

Spicy Kick

• Add diced jalapeños or red pepper flakes to the filling for some heat.
• Mix in hot sauce or cayenne pepper for an extra spicy touch.

Bright & Fresh

• Stir in lemon zest to balance the richness of the filling.
• Garnish with fresh parsley or chives for a pop of color and flavor.

Extra Garlic Flavor

• Roast whole garlic cloves and mash them into the filling for a deep, rich garlic taste.

Alternative Cheese Options

Switch up the cheeses for different flavors!

• Gruyère – Adds a nutty, melty richness.
• Feta cheese – Gives a tangy Mediterranean twist.
• Goat cheese – Adds a creamy, slightly tart taste.
• Pepper Jack – Perfect for a spicy version!

Serving Variations

Make It a Dip

• If you love the filling, double the recipe and serve it as a hot spinach-artichoke dip with crackers, toasted baguette slices, or veggies.

Serve Over a Salad

• Pair the stuffed mushrooms with a fresh arugula salad for a light yet flavorful meal.

Turn It Into a Pasta Dish

• Toss the spinach-artichoke filling with cooked pasta and extra cheese for a delicious creamy spinach-artichoke pasta bake!

Frequently Asked Questions

Can I use frozen spinach?

Yes! Just thaw and squeeze out excess water before adding it to the filling.

Can I make these ahead of time?

Yes! Assemble them up to 24 hours in advance, cover, and refrigerate until ready to bake.

What kind of mushrooms should I use?

Cremini (baby bella) mushrooms have more flavor, while white button mushrooms work well for milder taste.

Conclusion

These Spinach Artichoke Stuffed Mushrooms are rich, creamy, and packed with flavor, making them a crowd-pleasing appetizer for any occasion. Whether you serve them at a party, alongside a steak dinner, or just as a savory snack, they’re sure to impress!

Give them a try and let me know how they turn out! Share your photos on Pinterest and leave a review! Happy cooking!

Print