Appetizers & Starters > Vegetarian Starters > Stuffed Vegetables > Stuffed Mushrooms

Creamy Spinach and Artichoke Stuffed Mushrooms

These creamy spinach and artichoke stuffed mushrooms are a delightful vegetarian appetizer, perfect for parties or a light meal. The rich filling complements the earthy mushroom flavor, creating a satisfying and elegant dish.

Prep Time
20 minutes
Cook Time
25 minutes
Servings
6
Ingredients
  • 12 Large Cremini Mushrooms
  • 10 oz Frozen Spinach
  • 1 can (14 oz), drained and chopped Artichoke Hearts
  • 4 oz, softened Cream Cheese
  • 1/2 cup Grated Parmesan Cheese
  • 2 cloves Minced Garlic
  • 1/4 cup, finely chopped Onion
  • 1 tablespoon Olive Oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 2 tablespoons Breadcrumbs

Prepare the Mushrooms

Preheat your oven to 375°F (190°C). Gently remove the stems from the mushrooms. Clean the mushroom caps with a damp paper towel. Finely chop the mushroom stems.

Sauté the Vegetables

Heat olive oil in a skillet over medium heat. Add the chopped mushroom stems and onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Make the Filling

In a bowl, combine the cooked mushroom mixture, thawed and squeezed dry spinach, chopped artichoke hearts, softened cream cheese, Parmesan cheese, salt, and pepper. Mix well until everything is evenly combined.

Stuff the Mushrooms

Spoon the spinach and artichoke mixture into the mushroom caps, mounding it slightly. Sprinkle breadcrumbs over the stuffed mushrooms.

Bake the Mushrooms

Place the stuffed mushrooms on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly.

Serve

Let the stuffed mushrooms cool slightly before serving. Garnish with fresh parsley, if desired. Enjoy!

← Cheesy Spinach and Corn Patties Crispy Spinach Patties with Yogurt Dip →

FAQ

  • Can I use different types of cheese?

    Yes, you can substitute other cheeses like mozzarella, Gruyere, or feta for Parmesan cheese, depending on your preference.
  • Can I prepare these ahead of time?

    Yes, you can prepare the stuffed mushrooms ahead of time and store them in the refrigerator until ready to bake. Add a few extra minutes to the baking time if baking from cold.
  • Can I add meat to the filling?

    If you're not strictly vegetarian, you can add cooked and crumbled sausage or bacon to the filling for extra flavor.