Appetizers & Starters > Finger Foods > Stuffed Items > Stuffed Mushrooms

Spinach and Artichoke Stuffed Mushrooms

These Spinach and Artichoke Stuffed Mushrooms are a vegetarian delight, perfect as an appetizer or side dish. They're packed with flavor and a creamy texture.

Prep Time
25 minutes
Cook Time
20 minutes
Servings
24
Ingredients
  • 24 Large button mushrooms
  • 10 oz Frozen spinach, thawed and squeezed dry
  • 1 can (14 oz) Artichoke hearts, chopped
  • 4 oz Cream cheese, softened
  • 1/2 cup Parmesan cheese, grated
  • 2 cloves Garlic, minced
  • 1/4 teaspoon Red pepper flakes
  • 1 tablespoon Olive oil
  • to taste Salt and pepper

Prepare the Mushrooms

Remove the stems from the mushrooms and gently wipe the mushroom caps clean with a damp paper towel. Drizzle a small amount of olive oil into each mushroom cap.

Combine Ingredients

In a medium bowl, combine the thawed spinach (make sure to squeeze all excess water), chopped artichoke hearts, softened cream cheese, grated Parmesan cheese, minced garlic, and red pepper flakes. Season with salt and pepper to taste. Mix everything until well combined.

Stuff the Mushrooms

Spoon the spinach and artichoke mixture generously into each mushroom cap. Make sure to fill them all the way to the top.

Bake

Place the stuffed mushrooms on a baking sheet lined with parchment paper. Bake in a preheated oven at 375°F (190°C) for 20 minutes, or until the mushrooms are tender and the filling is heated through and lightly golden.

Serve

Let the stuffed mushrooms cool slightly before serving. Garnish with extra Parmesan cheese and a sprinkle of red pepper flakes, if desired.

← Spicy Sausage and Ricotta Stuffed Mini Peppers Sweet and Savory Bacon-Wrapped Asparagus with Balsamic Glaze →

FAQ

  • Can I use fresh spinach?

    Yes, you can use fresh spinach. Sauté it until wilted before squeezing out the excess moisture. You'll need about 5 ounces of fresh spinach to yield the same amount as 10 ounces of frozen spinach.
  • Can I use a different type of cheese?

    Asiago, mozzarella, or Gruyère cheese also work well in this recipe, either in addition to, or in place of, Parmesan cheese.
  • What kind of artichoke hearts should I use?

    You can use canned artichoke hearts in water or marinated artichoke hearts. Be sure to drain them well and chop them before adding to the filling.