Spinach Artichoke Stuffed Mushrooms

Why You’ll Love This Recipe

If you’re a fan of spinach artichoke dip and stuffed mushrooms (and honestly, who isn’t?), you’re going to absolutely love my Spinach Artichoke Stuffed Mushrooms! I’ve combined everything you love about that classic creamy, cheesy dip with tender, juicy mushrooms for the ultimate party appetizer:

• Classic flavors in a bite-size appetizer: All the creamy, cheesy spinach artichoke dip goodness baked into juicy mushroom caps.
• Simple method, big payoff: A quick filling on the stovetop, then the mushrooms bake in about 25 minutes until tender and golden.
• Easy to make ahead: You can stuff the mushrooms a day in advance and bake right before serving.
• Perfect stuffed mushrooms appetizer for any occasion: Lovely on a holiday table, easy for game day, and just as welcome at casual friends and family get-togethers.
• Gluten-free friendly: A simple swap to gluten free Panko makes this an appetizer gluten free.

Key Ingredients and Substitutions

Portobello Mushrooms: Look for mushrooms that are firm with no dark or soft spots. Try to pick mushrooms that are similar in size so they cook evenly. Some stores even have a separate pack of mushrooms good for stuffing.

Marinated Artichoke Hearts: I prefer using marinated artichoke hearts in water rather than oil-packed ones. They have great flavor, don’t add grease to the filling, and aren’t as heavy.

Fresh Spinach: Fresh spinach is the way to go here! When cooked down, 5 ounces of fresh spinach is the perfect amount for the filling. The spinach wilts down significantly, so don’t worry if it seems like a lot at first. If you need to swap out frozen spinach, that’s totally fine, just thaw it and squeeze well first and use the right amount.

Panko Bread Crumbs: These light, crispy bread crumbs help bind the filling together and add a subtle texture without making it heavy. This is also an easy gluten free substitutions if needed.

Cleaning Mushrooms Before Stuffing

Expert Tip: Don’t be scared of washing your mushrooms! I’ve done it a million times and they don’t soak up water if you do it right! It’s super easy too:

• When cleaning mushrooms, rinse them quickly in cold water.
• Use a strainer to wash them so they are not submerged in water.
• Dry them immediately with a paper towel.

How To Make Spinach Artichoke Stuffed Mushrooms

Prepare mushroom caps: Now that the mushrooms are clean, gently pop off the stems where they connect to the caps. Save about half of the stems for the filling and cut off any dirty bottoms before dicing them into small pieces.

Season and oil the mushroom caps: Rub each mushroom cap with avocado or olive oil on the outside and season them with salt and pepper inside and outside. Place them cap-side down in a large oiled baking dish. This helps the mushrooms stay tender and prevents them from drying out during baking.

Prep the filling ingredients: Chop the spinach, press the garlic, and gently squeeze the artichoke hearts to remove excess liquid before dicing them. Having everything prepped first makes the cooking process much smoother.

Cook the vegetables: Heat some oil in a pan over medium heat. Add the diced mushroom stems and cook 3–4 minutes, until softened and lightly golden. Stir in the chopped artichokes and cook another couple of minutes.

Add the garlic: Push the veggies to the sides and add the pressed garlic to the center. Cook just until fragrant, then mix it into the vegetables. Don’t overcook the garlic or it will be bitter (if it gets too dark).

Wilt the spinach: Add the chopped spinach, season with salt and pepper, and cook until completely wilted, stirring occasionally. If any liquid has accumulated, drain it off so the filling doesn’t get watery. Transfer the mixture to a bowl and let it cool for a few minutes before adding the rest of the filling ingredients.

Mix the filling: Add the cream cheese, Panko bread crumbs, and 1 cup of shredded mozzarella cheese to the bowl with the cooled vegetables. Mix everything together until it’s all evenly combined. The mixture should be creamy, no clumps of cream cheese left, and easy to scoop.

Stuff the mushrooms: Divide the spinach artichoke filling among your prepared mushroom caps. Fill them generously, creating a nice dome on top. Don’t be shy with the filling! These mushrooms can hold quite a bit, and you want each bite to be packed with that delicious spinach artichoke flavor.

Top and bake: Sprinkle some additional shredded mozzarella cheese on top of each filled mushroom. This creates a beautiful golden, melty top. Bake for 24-26 minutes. If you’re using pretty large and thick mushroom caps, it may take up to 30 minutes. You’ll know they’re done when the cheese is melted and bubbly and the mushrooms are tender.

Rest before serving: Take the pan out of the oven and let the mushrooms rest for a few minutes before serving. I know it’s tempting to dig in right away, but trust me on this one! That filling will be scalding hot, so control yourself and be patient. The short rest also allows the filling to set up slightly, making the mushrooms easier to pick up and eat.

Serving Suggestions

Serve these stuffed mushrooms warm as part of:

• A holiday appetizer spread
• Game-day snacks
• Party trays or potlucks
• A wine-and-cheese night
• A hearty finger-food dinner board.

Expert Tip: A light drizzle of balsamic glaze or extra parsley makes them look extra festive.

Tips For The Best Results

I’ve collected all my tips in one spot for you, give it a read before starting to cook!

• Try to select mushrooms that are similar in size so they all cook at the same rate. This ensures everything comes out of the oven perfectly done at the same time.
• Don’t over-rinse mushrooms: A fast rinse and immediate drying keeps them from getting waterlogged. Mushrooms absorb water quickly, so the less contact, the better.
• Use the stems for extra flavor: Cooking the diced stems into the filling adds rich, savory mushroom flavor that makes the filling taste even better.
• Drain excess liquid: If the spinach or artichokes release moisture while cooking, drain it off. Too much liquid will make the filling loose and the mushrooms watery.
• Season the caps: Rubbing the mushroom caps with oil, salt, and pepper before stuffing helps them bake up flavorful and tender.
• Stuff generously: Fill the caps with a rounded dome — the mixture stays in place and gives you that satisfying, creamy bite.
• These stuffed mushrooms are also delicious with a sprinkle of fresh parsley or chives on top right before serving for a pop of color and freshness.
• Adjust for gluten-free Panko: It’s lighter than regular Panko, so you may need an extra tablespoon or two to get the right texture.
• Finish under the broiler (optional): For deeper golden tops, broil the mushrooms for 1–2 minutes at the end. Keep a close eye on them!

Make Ahead, Storing and Reheating Instructions

Make Ahead: These stuffed mushrooms are great for prepping ahead. You can assemble them up to 24 hours in advance—just place them in the baking dish, cover tightly, and refrigerate. Before baking, uncover the dish and let it sit at room temperature for 20–30 minutes, then bake as directed (you may need to add a couple extra minutes).

Storing: Leftover cooked stuffed mushrooms keep well in an airtight container in the refrigerator for 3–5 days.

Reheat in the microwave for a few seconds or warm them in the oven at 350°F for 10–15 minutes to remelt the cheese and keep the texture soft. And honestly… they’re even tasty cold straight from the fridge!

Recipe Variations

Add protein: Mix in some cooked, crumbled Italian sausage or crispy bacon to the filling for a heartier appetizer.

Spicy version: Add some diced jalapeños or red pepper flakes to give these mushrooms a spicy kick.

Different cheeses: Try using a combination of Parmesan and mozzarella, or add some Asiago for a sharper flavor.

Extra veggies: Dice up some red bell pepper or sun-dried tomatoes and cook them with the the filling for extra color and flavor.

Frequently Asked Questions

Can I freeze stuffed mushrooms?

While you technically can freeze them, I don’t recommend it. Mushrooms have a high water content and don’t freeze particularly well. The texture changes significantly once thawed, and the filling can become watery. Cream cheese also does not freeze and thaw well. These are best enjoyed fresh or refrigerated for a few days.

What can I serve with stuffed mushrooms?

These make a great appetizer on their own, but they also pair beautifully with other party foods like cheese and crackers, meatballs, dips, fresh vegetables, or a charcuterie board. For a full meal, serve them alongside a simple green salad and some crusty bread.

What if I have leftover filling?

If you end up with extra filling, spread it on some baguette slices, crackers, or flatbread triangles and bake them for 10-15 minutes at 350°F. They make a delicious bonus snack!

More Stuffed Mushrooms To Try

If you love stuffed mushrooms as much as I do, I have several more delicious variations you can try. My classic stuffed mushrooms are always a crowd favorite, and the bacon spinach and 4 cheese stuffed mushrooms are another great option. For something heartier, don’t miss my sausage stuffed mushrooms and crab stuffed mushrooms they’re incredibly flavorful and perfect for parties or game day snacking.

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