Looking for an appetizer that’s both classy and crave-worthy? These Spinach Artichoke Stuffed Mushrooms are everything you’ve been dreaming of. Imagine juicy, tender mushroom caps filled with a creamy, cheesy spinach and artichoke mixture that’s perfectly seasoned. The best part? They’re bite-sized, so you can savor every single flavor in one perfect little bite. Whether you’re hosting a gathering or just indulging in a delicious snack, trust me, these mushrooms will disappear in no time.
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Why You’ll Love Spinach Artichoke Stuffed Mushrooms
This recipe isn’t just about the ingredients—it’s about making your taste buds do a happy dance. Here’s why this dish is going to steal the show:
- Simple Yet Delicious: These stuffed mushrooms are packed with creamy spinach, tangy artichokes, and melted cheese—all stuffed into a perfectly bite-sized mushroom cap. They’re the perfect blend of flavors.
- Quick and Easy: With just a few steps, you’ll have a crowd-pleasing appetizer or snack ready in no time. Perfect for last-minute get-togethers.
- Make Ahead: You can stuff the mushrooms ahead of time and just pop them in the oven when you’re ready. This makes them ideal for parties or when you want a little less work when guests arrive.
- Crowd-Pleasing: These stuffed mushrooms are sure to impress, whether you’re serving them at a dinner party, holiday gathering, or just for a cozy night in.
- Vegetarian-Friendly: A perfect option for those who follow a vegetarian diet without sacrificing flavor or texture.
Ingredients
Let’s take a look at what makes this dish so irresistible:
Mushroom Caps: The perfect little vessel for all that creamy goodness. Choose large mushrooms that will hold up well to the filling.
Spinach: Fresh spinach adds a burst of color and a slight earthy flavor to balance the creaminess.
Artichokes: Tangy, tender artichokes give the filling its unique flavor and texture.
Cream Cheese: Rich and creamy, this is the base that holds the filling together and makes every bite feel indulgent.
Mozzarella Cheese: Melty, gooey mozzarella adds a cheesy, stringy pull to every stuffed bite.
Parmesan Cheese: Adds a touch of sharpness and enhances the savory flavors.
Garlic: For that wonderful aromatic bite that makes everything taste better.
Olive Oil: A drizzle over the mushroom caps before baking ensures they’re nice and golden.
Salt and Pepper: To taste, of course! These help bring everything together.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Here’s how to make these mouthwatering stuffed mushrooms:
1. Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Clean the mushroom caps and carefully remove the stems. You can chop the stems and add them to the filling if you like. Place the mushroom caps on a baking sheet.
2. Make the Filling: In a skillet, heat a little olive oil over medium heat. Add the garlic and sauté until fragrant. Add the spinach and cook until wilted. Remove from heat and allow to cool slightly. Stir in the artichokes, cream cheese, mozzarella, Parmesan, salt, and pepper. Mix until everything is creamy and well combined.
3. Stuff the Mushrooms: Spoon the creamy spinach-artichoke mixture into each mushroom cap. Don’t be afraid to heap it on—it’s all about the filling!
4. Bake: Drizzle a little olive oil over the stuffed mushrooms and bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
5. Serve and Enjoy: Serve hot, garnished with a sprinkle of fresh parsley or additional Parmesan if desired.
Nutrition Facts
Servings: 6
Calories per serving: 180
Preparation Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
How to Serve Spinach Artichoke Stuffed Mushrooms
These stuffed mushrooms are perfect for a variety of occasions. Here are some ideas for serving them:
- Party Appetizers: Serve them on a platter at your next party for a gourmet touch that will impress your guests.
- Side Dish: Pair them with a light main dish like a salad, soup, or grilled chicken.
- With a Dip: Serve alongside a creamy dip like ranch or garlic butter for an extra indulgence.
- As a Snack: Enjoy them on their own for a savory snack that’s both satisfying and light.
Additional Tips
Here are a few tips to make this recipe even easier and more delicious:
- Use Fresh Spinach: Fresh spinach will wilt beautifully and give the filling a nice texture.
- Customize the Cheese: Feel free to swap the mozzarella and Parmesan for other cheeses like goat cheese or feta for a twist.
- Make Ahead: You can prep the stuffed mushrooms ahead of time and refrigerate them until you’re ready to bake. They’ll stay fresh in the fridge for up to 2 days.
- Gluten-Free: This recipe is naturally gluten-free, but make sure to check any cheese or other ingredients for hidden gluten if needed.
FAQ Section
Q1: Can I use frozen spinach instead of fresh?
A1: Yes! Just make sure to thaw and drain the spinach well before using it in the filling.
Q2: Can I make these ahead of time?
A2: Yes, you can stuff the mushrooms ahead of time and refrigerate them until you’re ready to bake.
Q3: How do I store leftovers?
A3: Store leftover stuffed mushrooms in an airtight container in the fridge for up to 2 days. Reheat in the oven for best results.
Q4: Can I freeze these?
A4: Yes! You can freeze the stuffed mushrooms before baking. Just bake them directly from frozen, adding an extra 5-10 minutes to the cook time.
Q5: Can I add other vegetables to the filling?
A5: Absolutely! Chopped mushrooms stems, bell peppers, or even a little zucchini would make great additions.
Q6: How do I prevent the mushrooms from getting too soggy?
A6: Be sure to remove any excess moisture from the mushroom caps before stuffing them, and bake them at a high temperature to help them crisp up.
Q7: Can I use a different kind of mushroom?
A7: While large white mushrooms or cremini mushrooms are best for stuffing, you can also try portobello mushrooms for a heartier bite.
Q8: Can I use Greek yogurt instead of cream cheese?
A8: Yes, Greek yogurt can work as a substitute if you want a lighter version, though it will have a tangier flavor.
Q9: How do I make these dairy-free?
A9: You can use dairy-free cream cheese and vegan cheeses as substitutes for a completely dairy-free option.
Q10: Can I double this recipe?
A10: Definitely! Just adjust the baking time if needed and make sure to use a larger baking sheet or dish.
Conclusion
These Spinach Artichoke Stuffed Mushrooms are a total game-changer. They’re savory, cheesy, and full of flavor with just the right amount of bite. Whether you’re hosting a party or treating yourself to a delicious snack, these mushrooms are sure to impress. So go ahead, get stuffed (with mushrooms, of course)!
Spinach Artichoke Stuffed Mushrooms
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
If you’re a fan of spinach artichoke dip, you’ll love these Spinach Artichoke Stuffed Portobello Mushrooms. A delightful, healthy twist on a classic, they make for an amazing appetizer or side dish, combining the savory flavors of spinach, artichoke, and cheese in a tender mushroom cap. Perfect for your next gathering or a healthy homemade recipe to enjoy with family.
Ingredients
- 2 tablespoons olive oil
- 4 medium portobello mushrooms, stems and gills removed
- 1 package frozen chopped spinach, cooked and drained (10 ounces)
- 1 can artichoke hearts, drained and chopped (14 ounces)
- 4 ounces cream cheese, room temperature
- 2 tablespoons sour cream
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, chopped
- Salt and pepper, to taste
- 3 ounces mozzarella cheese, shredded
Instructions
- Preheat your oven to 375°F.
- Brush the portobello mushrooms with olive oil and place them on a baking pan.
- Broil on high for 5 minutes per side, or until the mushrooms are tender.
- While mushrooms are broiling, squeeze the cooked spinach in a clean dish towel to remove excess water.
- In a bowl, mix together the spinach, artichokes, cream cheese, sour cream, Parmesan cheese, garlic, salt, and pepper until well combined.
- Stuff each mushroom cap evenly with the spinach mixture.
- Sprinkle mozzarella cheese on top of each stuffed mushroom.
- Bake at 375°F for 10-15 minutes, or until the cheese is melted and bubbly. For a golden brown top, turn the broiler on high for a few minutes at the end.
Notes
- Make sure to remove all excess water from the spinach to prevent a soggy filling.
- You can prep the filling ahead of time and stuff the mushrooms just before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 167 kcal
- Sugar: 2g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg