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.
Ingredients
Scale
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
- Preheat the oven to 375°F (190°C).
- Clean the mushrooms by wiping them with a damp paper towel. Remove the stems and set the caps aside.
- 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
- In a skillet over medium heat, melt butter and sauté the garlic for 30 seconds.
- Add the chopped spinach and cook until wilted, about 1-2 minutes.
- Stir in the artichoke hearts and cook for another 30 seconds. Remove from heat.
- In a mixing bowl, combine cream cheese, sour cream, red pepper flakes, garlic powder, onion powder, salt, and pepper. Mix well.
- Stir in the mozzarella, Parmesan, and cooked spinach-artichoke mixture until creamy and well combined.
Step 3: Stuff the Mushrooms
- Spoon the spinach-artichoke filling into each mushroom cap, pressing slightly to pack it in.
- If using the panko topping, mix panko, Parmesan, and melted butter in a small bowl, then sprinkle over the stuffed mushrooms.
Step 4: Bake
- Bake for 18-20 minutes, or until the mushrooms are tender and the filling is bubbly.
- For extra crispiness, broil for 1-2 minutes at the end.
Step 5: Serve and Enjoy
- 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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 60
- Sugar: 1g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg