If there’s one appetizer that always disappears at parties (and let’s be honest—sometimes before the guests even arrive), it’s these creamy, dreamy Spinach & Artichoke Stuffed Mushrooms. They’re earthy, cheesy, and packed with cozy comfort in one perfect bite. Whether you’re hosting or just feel like jazzing up your weeknight dinner, you’re going to want these on repeat.
Why You’ll Love This Recipe
This recipe was born during one of my “clean out the fridge” moments before a last-minute girls’ night. I had mushrooms, leftover spinach dip, and a hunch—and voilà! It became one of my most-requested party appetizers.
- Perfect for parties or cozy nights in
- Creamy, cheesy filling with just the right punch of flavor
- Uses everyday pantry and fridge staples
- Make-ahead friendly—yes, please!
Ingredients Breakdown
Essentials
- 16 large white button or cremini mushrooms, stems removed
- 1 cup fresh spinach, chopped
- 1/2 cup canned artichoke hearts, drained and chopped
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
Pro Tips
- Look for firm mushrooms with no slimy spots for the best texture.
- Want extra zip? Try adding a splash of hot sauce or pinch of red pepper flakes to the filling.
- Low on fresh spinach? Frozen works just fine—just thaw and press out the moisture first.
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Clean the mushrooms with a damp paper towel and gently remove the stems. Place mushroom caps stem-side up on the prepared baking sheet.
- Heat the olive oil in a skillet over medium heat. Add garlic and sauté for about 30 seconds until fragrant.
- Add the spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
- In a medium bowl, mix the cream cheese, chopped artichokes, Parmesan, mozzarella, cooked spinach, salt, and pepper until well combined.
- Spoon the filling generously into each mushroom cap.
- Bake for 18–20 minutes, or until mushrooms are tender and the filling is melty and golden on top.
- Let them cool slightly before serving—then watch them disappear!
Chef’s Tips and Tricks
- Use a small spoon or melon baller to scoop out the mushroom caps for more room to stuff.
- Don’t skip the parchment paper—makes cleanup a breeze!
- Make the filling a day ahead and refrigerate—just stuff and bake when ready.
Recipe Variations and Serving Suggestions
- Swap in kale for spinach for a heartier bite.
- Try goat cheese or feta for a tangy twist.
- Serve with a drizzle of balsamic glaze for a fancy flair.
- Make it a meal: serve over polenta or pasta for a cozy vegetarian entrée.
FAQs
Can I make these ahead of time?
Yes! Stuff the mushrooms and refrigerate them up to 24 hours ahead. Bake just before serving.
How do I reheat leftovers?
Pop them in a 350°F oven for 8-10 minutes or until warmed through. Avoid the microwave to keep them from turning soggy.
Can I freeze them?
I recommend enjoying these fresh for best texture, but you can freeze the filling separately if needed.
Recipe Card
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- 16 large white button or cremini mushrooms, stems removed
- 1 cup fresh spinach, chopped
- 1/2 cup canned artichoke hearts, drained and chopped
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- Preheat oven to 375°F and prepare your baking sheet.
- Clean and prep mushrooms, then place on baking sheet stem-side up.
- Sauté garlic in olive oil, then add spinach until wilted.
- In a bowl, combine cream cheese, artichokes, cheeses, sautéed spinach, salt, and pepper.
- Stuff mushroom caps with mixture and bake 18–20 minutes until golden and bubbly.
Nutrition: Approx. 80-100 calories per mushroom (varies by size and quantity of filling)
If you give these Spinach & Artichoke Stuffed Mushrooms a try, I’d love to hear what you think! Leave a comment below, share a snap on Instagram, and tag @TheKitchensAid—nothing makes my day like seeing your delicious creations come to life!
