The Zesty Spinach Artichoke Stuffed Mushrooms Recipe You Need

My latest culinary adventure involves these incredible spinach artichoke stuffed mushrooms that surprised even my pickiest dinner guests.

Earthy mushroom caps create the perfect vessel for a creamy, tangy filling.

Packed with vibrant green spinach and tender artichoke pieces, each bite delivers rich Mediterranean-inspired flavors.

Cheese melts luxuriously throughout the mixture, binding ingredients into a delectable harmony.

Small appetizers like these can turn an ordinary gathering into a memorable feast.

Quick to prepare and impossible to resist, these mushrooms promise to be the star of any spread.

Spinach Artichoke Stuffed Mushrooms That Steal The Show

• Crowd-Pleasing Comfort: Creamy, cheesy filling combined with tender mushrooms creates an irresistible dish that appeals to both vegetable lovers and comfort food enthusiasts.
• Versatile Entertaining Option: Great for game day, dinner parties, or casual gatherings, these mushrooms work as an impressive appetizer or side dish that looks gourmet but requires minimal cooking skills.
• Health-Conscious Delight: Packed with nutrient-rich spinach and artichokes, these mushrooms offer a lighter alternative to traditional heavy appetizers while still delivering maximum flavor.

Stuffed Mushroom Ingredients with Spinach Artichoke

• Portobello Mushrooms: Large, meaty mushrooms with a rich flavor perfect for stuffing and substantial base for the recipe.
• Spinach: Provides nutritious green element and earthy flavor for filling.
• Garlic: Adds robust, aromatic flavor to enhance overall taste.

• Cream Cheese: Creates smooth, creamy base for stuffing mixture.
• Sour Cream: Adds tanginess and helps bind ingredients together.
• Parmesan Cheese: Brings sharp, salty flavor to the filling.
• Mozzarella Cheese: Melts beautifully and creates golden brown topping.

• Artichokes: Provides unique texture and subtle nutty flavor to filling.
• Olive Oil: Helps prepare mushrooms and add moisture during cooking.
• Salt: Enhances overall seasoning of the dish.
• Black Pepper: Adds mild heat and depth to the stuffing mixture.

Spinach Artichoke Stuffed Mushrooms Cooking Steps

Step 1: Warm Up the Oven

Turn the oven to 375°F to create the perfect cooking environment for your delicious mushrooms.

Step 2: Prepare Mushroom Bases

Gently brush portobello mushrooms with olive oil and arrange them on a baking pan, ensuring each mushroom is lightly coated and ready for roasting.

Step 3: Initial Roasting

Broil the mushrooms on high for 5 minutes on each side until they become tender and develop a rich, deep flavor.

Step 4: Drain Spinach

Take the cooked spinach and squeeze out excess moisture using a clean dish towel, ensuring a perfect texture for your filling.

Step 5: Create Creamy Filling

• Squeezed spinach
• Chopped artichokes
• Cream cheese
• Sour cream
• Parmesan cheese
• Minced garlic
• Salt
• Pepper

Mix thoroughly until all ingredients are well blended and create a smooth, rich filling.

Step 6: Stuff Mushroom Caps

Generously fill each mushroom cap with the spinach and artichoke mixture, distributing evenly to create a beautiful and tasty presentation.

Step 7: Add Cheese Topping

Sprinkle mozzarella cheese over each stuffed mushroom, creating a golden and melty finish.

Step 8: Final Baking

Bake in the oven at 375°F for 10-15 minutes until the cheese melts completely and becomes bubbly.

For an extra golden brown top, switch to high broil for a few additional minutes.

Mushroom Stuffing Tips With Spinach Artichoke

• Remove excess moisture from spinach using a clean dish towel to prevent watery filling and ensure a creamy, rich texture.
• Select firm, intact portobello mushrooms without blemishes for the best presentation and optimal stuffing surface.
• Experiment with different cheese combinations like sharp cheddar or goat cheese to add unique flavor profiles to the dish.
• Pat mushrooms dry before broiling to prevent soggy bottoms and achieve a perfectly roasted base for stuffing.
• Prepare the spinach and artichoke mixture in advance and refrigerate, allowing flavors to meld together before final baking.

Storing Spinach Artichoke Stuffed Mushrooms for Second Servings

• Store leftover stuffed mushrooms in an airtight container for up to 3 days. Keep them in the coldest part of your refrigerator to maintain freshness.
• Warm stuffed mushrooms at 350°F for 8-10 minutes. Covering with foil prevents cheese from burning and helps retain moisture.
• Quickly reheat individual mushrooms for 30-45 seconds. Watch carefully to prevent rubbery texture and ensure even heating.
• Consume refrigerated leftovers within 2-3 days for best taste and texture. Discard if mushrooms look soggy or develop an off smell.

Savory Add-Ons For Stuffed Mushrooms

• Pair Zesty White Wine: Select a crisp Sauvignon Blanc or Pinot Grigio that cuts through the creamy richness of the stuffed mushrooms, enhancing the tangy artichoke and spinach flavors.
• Complement with Herb-Infused Sparkling Water: Create a light, refreshing accompaniment by adding fresh rosemary or thyme sprigs to sparkling water, which cleanses the palate between bites.
• Match with Crisp Green Salad: Prepare a light arugula salad dressed with lemon vinaigrette to provide a bright, peppery contrast to the rich, cheesy mushroom appetizer.
• Serve Alongside Crusty Bread: Offer warm, toasted sourdough or baguette slices to help guests scoop up any delicious filling that might escape the mushroom caps.

Spinach Artichoke Stuffed Mushroom Variants

• Vegan Veggie Delight: Replace cream cheese and sour cream with cashew cream. Swap Parmesan and mozzarella with nutritional yeast and vegan cheese alternatives. Use extra-firm tofu for added protein.
• Low-Carb Mushroom Bites: Substitute portobello mushrooms with smaller button or cremini mushrooms. Reduce cream cheese and use Greek yogurt for fewer calories. Add crispy bacon bits for extra flavor.
• Gluten-Free Herb Garden: Use gluten-free Parmesan and verify all ingredients are certified gluten-free. Incorporate fresh herbs like basil or chives for enhanced taste. Add pine nuts for crunch and nutrition.
• Mediterranean Fusion: Mix in sun-dried tomatoes and chopped kalamata olives. Replace Parmesan with feta cheese. Sprinkle za'atar seasoning on top before baking for a Middle Eastern touch.

FAQs

• Can I use different types of mushrooms?

Yes, while portobellos work best, you can also use white button mushrooms or cremini mushrooms. Just adjust cooking time for smaller mushrooms.

• Is this recipe vegetarian?

The recipe is vegetarian as long as you use vegetarian-friendly cheeses. Check the labels of cream cheese, Parmesan, and mozzarella to confirm.

• How do I prevent my mushrooms from getting watery?

Make sure to pat the mushrooms dry before brushing with olive oil and remove excess moisture from spinach by thoroughly squeezing it in a clean towel.

• Can I prepare these stuffed mushrooms ahead of time?

Yes, you can prep the filling and stuff the mushrooms in advance. Cover and refrigerate for up to 24 hours before baking, which makes them perfect for entertaining.

Spinach Artichoke Stuffed Mushrooms Recipe

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4.8 from 37 reviews

• Total Time: 30 minutes
• Yield: 6 1x

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Description

Savory spinach artichoke stuffed mushrooms deliver a luxurious appetizer that blends creamy cheese with earthy mushroom caps. Rich Mediterranean flavors create an irresistible bite you’ll crave at every gathering.

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Ingredients

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Main Ingredients:

• 4 medium portobello mushrooms, stems and gills removed
• 1 package frozen chopped spinach, cooked and drained (10 ounces / 280 grams)
• 1 can artichoke hearts, drained and chopped (14 ounces / 400 grams)

Cheese and Dairy:

• 4 ounces (113 grams) cream cheese, room temperature
• 3 ounces (85 grams) mozzarella cheese, shredded
• 1/2 cup (50 grams) Parmesan cheese, grated
• 2 tablespoons sour cream

Seasonings and Additional Ingredients:

• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• Salt and pepper, to taste

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Instructions

1. Heat the oven to 375°F, creating an ideal environment for roasting mushrooms and melting cheese.
2. Carefully coat portobello mushroom caps with olive oil, ensuring a light and even coverage that promotes even cooking.
3. Position mushrooms on a baking sheet and roast under high broiler for approximately 5 minutes on each side until they develop a tender texture and release their natural moisture.
4. Thoroughly drain excess liquid from cooked spinach by gently pressing it within a clean kitchen towel, preventing watery filling.
5. Combine spinach, artichoke hearts, cream cheese, sour cream, Parmesan, minced garlic, salt, and pepper in a mixing bowl, stirring until ingredients create a harmonious, creamy blend.
6. Distribute the spinach-artichoke mixture evenly across each mushroom cap, ensuring consistent coverage and flavor distribution.
7. Generously sprinkle mozzarella cheese over the stuffed mushrooms, creating a potential for a deliciously golden and melted topping.
8. Return stuffed mushrooms to the oven and bake for 10-15 minutes until cheese transforms into a bubbling, golden-brown crust that signals complete readiness.

Notes

• Pat mushrooms dry before brushing with oil to ensure better caramelization and prevent soggy texture.
• Drain artichokes and spinach thoroughly to prevent watery filling that could make mushrooms soggy.
• Use full-fat cream cheese for richer, more stable filling that holds its shape during baking.
• For low-carb version, choose smaller mushroom varieties like cremini or button mushrooms instead of large portobellos.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Appetizer, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 200
• Sugar: 2 g
• Sodium: 450 mg
• Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Protein: 9 g
• Cholesterol: 30 mg