Spinach Artichoke Stuffed Mushrooms Recipe

several spinach artichoke stuffed mushrooms with golden melted mozzarella cheese on top.

No ratings yet

Spinach Artichoke Stuffed Mushrooms Recipe

These Spinach Artichoke Stuffed Mushrooms are filled with a creamy mix of sautéed mushroom stems, spinach, artichokes, garlic, cream cheese, and mozzarella. The filling comes together quickly on the stovetop, then the stuffed caps bake for about 25 minutes until tender and golden on top. They’re rich, cheesy, and full of classic spinach-artichoke flavor — an easy, crowd-pleasing appetizer for any occasion and easy to make ahead.

Prep Time20

Cook Time35

Total Time55

Course: Appetizer

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 343kcal

Author: Lyuba Brooke

Ingredients

24 oz portobello mushrooms large enough to stuff
stems from about 1/2 the mushrooms
3 tbsp avocado or olive oil divided for caps and for cooking
6-7 oz marinated artichoke hearts in water
5 oz fresh spinach
3 garlic cloves
8 oz cream cheese
1 cup shredded mozzarella cheese to mix in
2 tbsp minced parsley
1/3-1/2 cup shredded mozzarella cheese for topping
1/4 cup Panko bread crumbs
tsp kosher coarse salt to taste
tsp black pepper to taste

US Customary - Metric

Instructions

Before Cooking:

Rinse mushrooms quickly in cold water in a mash strainer and dry them right away with a clean paper towel.
Gently pop off the stems off the mushrooms and save about half of them to mix into the filling. Cut off the dirty bottoms of the stems that you plan to save and dice them into small pieces.
Chop spinach, peel and press the garlic, and gently squeeze the artichoke hearts to get rid of excess liquid. Chop artichoke hearts into small pieces.
Preheat the oven to 350℉ and grease a large baking dish.
Rub mushroom caps with some avocado or olive oil and season with salt and pepper inside and outside. Place them in the prepared baking dish, cap down.

Prepare the Filling:

Preheat a cooking pan over medium heat and add some oil. Add diced mushroom stems and cook until softened and golden.
Add in diced artichoke hearts and cook for a couple of minutes. Make a well in the center of the pan and add pressed garlic. Cook for a few seconds, until garlic is fragrant and mix it in.
Add chopped spinach to the pan, season with some salt and pepper, and stir. Mix and cook until spinach is wilted, stirring from time to time.
When spinach is all wilted, drain off accumulated liquid IF there is any, and place the veggies into a mixing bowl. Let them cool down a few minutes while you gather other ingredients for the filling.
Mix the cream cheese, Panko crumbs, and 1 cup of shredded mozzarella cheese with the veggies until it's all evenly mixed.
Divide the spinach artichoke filling among the prepared mushroom caps, filling them generously with a dome.
Top off each filled mushroom cap with some more shredded mozzarella cheese and bake for 24-26 minutes (If you used pretty large and thick mushroom caps, it may take up to 30 minutes to bake.)
Take them pan out of the oven and let mushrooms rest for a few minutes before serving. (That filling will also be scalding hot! So control yourself...be patient!)

Notes

*Gluten Free Notes: stuffed mushrooms are super easy to make gluten free just by using gluten free Panko bread crumbs. You may need to increase the amount of bread crumbs by 2 tablespoons since gluten free bread crumbs are not as dense as regular ones.
Make ahead: You can easily stuff the mushrooms and store them right in the baking dish you plan to use. Make sure to cover the pan air-tight and refrigerate for up to 24 hours. Before baking, take off the cover and let the baking dish warm up on the counter for 20-30 minutes before baking and add a few minutes to baking time.
Store leftover cooked stuffed mushrooms in an air-tight container, in the refrigerator, for 3 to 5 days.
To reheat, you can use a microwave to reheat the mushrooms for a few seconds. You can also reheat them in the oven at 350℉ for 10-15 minutes. (I've even eaten them cold!)

Nutrition