Delicious Spinach Artichoke Stuffed Mushrooms

Spinach Artichoke Stuffed Mushrooms – If you’re looking for an easy and crowd-pleasing appetizer that is both flavorful and easy to make, then this spinach artichoke stuffed mushroom recipe is the one to make. These bite-sized treats are perfect for any occasion, whether you’re hosting a dinner party or lunch gathering on a beautiful warm sunny day.

Ingredients:

• 12 large mushrooms
• 2 tablespoons olive oil
• 1 cup frozen spinach, thawed and drained
• 1/2 cup artichoke hearts, chopped and drained
• 1/2 cup grated Parmesan cheese
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 8 ounces full fat cream cheese -cut into cubes for easier melting
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• sliced mozzarella or provolone cheese

Instructions:

Step 1 – Bake the Mushroom Caps

1. Preheat your oven to 375°F (190°C).
2. Remove the stems from the mushrooms. Place the mushroom caps on a baking sheet lined with parchment paper.
3. Lightly brush the mushroom caps with a little olive oil and bake for about 10 minutes.
4. The mushrooms will release water during the baking process. Once the mushrooms are baked drain the water.

Step 2 – Make the Spinach Artichoke Stuffing

1. In a large skillet, heat the cream cheese, mayonnaise, sour cream, thawed and drained spinach and chopped artichokes over medium heat. Cooki until cream cheese is melted, about 2-3 minutes.
2. Add the parmesan cheese, garlic and onion powder, salt and pepper. Mix thoroughly and cook for a another minute or two.

Step 3 – Assemble the Stuffed Mushrooms and Bake

1. Spoon the spinach and artichoke mixture into the mushroom caps, filling each one generously.
2. Top each mushroom cap with sliced mozzarella or provolone cheese.
3. Bake the stuffed mushrooms in the preheated oven for 10-12 minutes, or until the mushrooms are tender and the cheese is completely melted.
4. Remove from the oven and allow the stuffed mushrooms to cool for a few minutes before serving.

Tips:

Here are a few tips to help you make the most out of this delicious spinach artichoke stuffed mushroom appetizer:

• Choose large mushrooms that are firm and have a deep cap to hold the filling.
• Thaw the frozen spinach completely and squeeze out any excess moisture to prevent a watery filling.
• Feel free to add some extra flavor to the filling by incorporating herbs such as basil or parsley.
• If you prefer a bit of heat, add a 1/4 teaspoon of red pepper flakes to the filling mixture.
• If you prefer no cheese on top, simply eliminate it. If you prefer a lighter cheesy crust on top, sprinkle some additional Parmesan cheese over the stuffed mushrooms before baking.

Spinach Artichoke Stuffed Mushrooms

These spinach artichoke stuffed mushrooms are a super easy and delicious appetizer that can be made for any occasion. The combination of spinach, artichoke, and cheese creates a rich and creamy filling that pairs perfectly with the earthy mushrooms.

Whether you’re serving these as an appetizer at a party or enjoying them as a snack, these stuffed mushrooms are sure to be a hit. Give this recipe a try and enjoy every last bite!

Not only are these spinach artichoke stuffed mushrooms incredibly delicious, but they are also packed with nutrients. Spinach is rich in vitamins A, C, and K, as well as iron and calcium. Artichokes are a good source of dietary fiber, vitamin C, and antioxidants. By combining these two ingredients with mushrooms, you’re creating a powerhouse of flavors and health benefits.

If you have any spinach and artichoke dip left, you can serve it warm with a tortilla chips or toasted banquettes. This spinach artichoke filling is the same recipe that we used for our easy Stovetop Spinach Artichoke Dip recipe.

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Yield: 12 Mushrooms

Spinach Artichoke Stuffed Mushrooms

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

If you're looking for an easy and crowd-pleasing appetizer that is both flavorful and easy to make, then this spinach artichoke stuffed mushroom recipe is the one to make. 

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Ingredients

• 12 large mushrooms
• 2 tablespoons olive oil
• 1 cup frozen spinach, thawed and drained
• ½ cup artichoke hearts, chopped and drained
• ½ cup grated Parmesan cheese
• ¼ cup mayonnaise
• ¼ cup sour cream
• 8 ounces full fat cream cheese -cut into cubes for easier melting
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• sliced mozzarella or provolone cheese

Instructions

Step 1 - Bake the Mushroom Caps

1. Preheat your oven to 375°F (190°C).
2. Remove the stems from the mushrooms. Place the mushroom caps on a baking sheet lined with parchment paper.
3. Lightly brush the mushroom caps with a little olive oil and bake for about 10 minutes.
4. The mushrooms will release water during the baking process. Once the mushrooms are baked drain the water.

Step 2 - Make the Spinach Artichoke Stuffing

1. In a large skillet, heat the cream cheese, mayonnaise, sour cream, thawed and drained spinach and chopped artichokes over medium heat. Cooki until cream cheese is melted, about 2-3 minutes.
2. Add the parmesan cheese, garlic and onion powder, salt and pepper. Mix thoroughly and cook for another minute or two.

Step 3 - Assemble the Stuffed Mushrooms and Bake

1. Spoon the spinach and artichoke mixture into the mushroom caps, filling each one generously.
2. Top each mushroom cap with sliced mozzarella or provolone cheese.
3. Bake the stuffed mushrooms in the preheated oven for 10-12 minutes, or until the mushrooms are tender and the cheese is completely melted.
4. Remove from the oven and allow the stuffed mushrooms to cool for a few minutes before serving.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving:Calories: 171Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 30mgSodium: 261mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 5g

Calories are estimated and may vary.

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