If you’re anything like me, you’ll fall head over heels for this Spinach and Artichoke Stuffed Mushrooms Recipe. It’s the perfect blend of creamy, cheesy, and savory flavors nestled inside tender mushroom caps that make every bite an absolute delight. Whether you’re preparing appetizers for a gathering or a special snack just because, this recipe offers a cozy, flavorful twist on classic spinach and artichoke dip, perfectly portable in a fun little bite. Trust me, once you try these, they’ll become a staple at your table.
Ingredients You’ll Need
This recipe calls for simple yet essential ingredients that each bring unique flavor, texture, and color to the dish. From fresh mushrooms serving as the perfect vessel to a creamy filling packed with spinach and artichokes, every component works together beautifully.
- White bread slice (torn into 4 pieces): Provides the base for the crunchy topping once pulsed with breadcrumbs and cheese.
- Panko breadcrumbs: Adds a lovely crisp texture to the dish’s topping.
- Freshly grated Parmesan cheese: Brings savory, nutty flavors to both the filling and topping for that irresistible umami punch.
- Olive oil: Infuses richness and helps create the perfect sauté base.
- White button mushrooms (24 pieces, 1½-2″ diameter): The star of the dish, their mild earthy flavor and firm texture make them ideal for stuffing.
- Unsalted butter (4 tablespoons total): Adds creaminess and depth, split between sautéing and brushing mushrooms.
- Yellow onion (½, diced): Provides sweet and savory notes when softened.
- Frozen artichoke hearts (9 oz, thawed and chopped): Adds tender, slightly tangy bites of vegetable wonderfulness inside the filling.
- Garlic clove (minced): Infuses aromatic warmth essential to this dish.
- All-purpose flour (2 tablespoons): Used to thicken the creamy filling perfectly without being heavy.
- Half and half (or heavy cream, 1 cup): Ensures the filling is luxuriously creamy and smooth.
- Freshly grated Parmesan cheese (¾ cup): Adds an extra burst of cheesy goodness inside the filling.
- Fresh lemon juice (1½ teaspoons): Brightens and balances rich flavors beautifully.
- Hot sauce (1 teaspoon): Gives a subtle kick that elevates the overall taste without overpowering it.
- Worcestershire sauce (1 teaspoon): Adds umami depth; vegetarian alternatives like soy sauce or tamari work wonderfully too.
- Kosher salt (½ teaspoon): Enhances all the individual flavors to perfection.
- Frozen chopped spinach (5 oz, thawed and squeezed dry): Bursts with fresh green flavor and adds healthy nutrients to the filling.
How to Make Spinach and Artichoke Stuffed Mushrooms Recipe
Step 1: Prep the Oven and Baking Sheet
Begin by preheating your oven to 350°F and positioning the rack in the middle. Line a rimmed baking sheet with parchment paper or aluminum foil, then place a wire rack inside and spray it with nonstick cooking spray. This setup ensures even cooking and perfect crispness for the mushrooms.
Step 2: Make the Crunchy Topping
In a food processor fitted with the metal blade, pulse the torn bread pieces, panko breadcrumbs, and Parmesan cheese for about 3-4 seconds. Drizzle in the olive oil and pulse 1-2 more times until the mixture just comes together, sandy and crumbly. Set this aside; it will give your mushrooms a beautiful golden, crunchy topping later.
Step 3: Prepare the Mushrooms
Clean the mushrooms by wiping or brushing off dirt, or if rinsing, pat them thoroughly dry. Lightly brush each cap with melted butter, then arrange them on the prepared baking sheet, leaving 1-2 inches between each mushroom. This ensures they roast evenly without steaming each other. Set aside while you work on the filling.
Step 4: Sauté the Aromatics and Artichokes
Warm a large skillet over medium heat and add 1 tablespoon of butter with 1 tablespoon of olive oil. Once hot but before the butter browns, add diced onions and cook, stirring often, until translucent and soft—about 4-5 minutes. Then, add chopped artichoke hearts and continue sautéing for another 4-5 minutes, working towards a nice light browning. Finish by stirring in minced garlic and cooking for just 30 seconds more to awaken the flavors.
Step 5: Create the Creamy Filling
Add the last tablespoon of butter, stirring until melted. Sprinkle the flour over the veggies and cook, stirring constantly, for 1 minute to remove any raw flour taste. Slowly pour in the half and half, then add Parmesan cheese, lemon juice, hot sauce, Worcestershire sauce, and salt. Reduce the heat to low and simmer, stirring occasionally, until the mixture thickens—about 3 minutes. Remove from heat and fold in the drained, chopped spinach until everything is evenly combined.
Step 6: Stuff and Top the Mushrooms
Spoon the rich spinach and artichoke filling into each mushroom cap, packing it in and mounding slightly over the edges. Then, sprinkle the previously prepared breadcrumb topping generously on each one, pressing down lightly so it adheres well to the creamy filling.
Step 7: Bake to Perfection
Bake your mushrooms at 350°F for 20-25 minutes, or until the topping turns golden brown and the mushrooms are tender but not overcooked. Remove from the oven, let them rest for about 4 minutes to set, and get ready to wow your family or guests with these irresistible bites.
How to Serve Spinach and Artichoke Stuffed Mushrooms Recipe
Garnishes
While these stuffed mushrooms are divine as-is, a few thoughtful garnishes can take them to the next level. Fresh chopped parsley or chives add a pop of bright green color and herbal freshness. A light drizzle of extra virgin olive oil or a sprinkle of extra grated Parmesan just before serving adds a glossy, appetizing finish.
Side Dishes
These stuffed mushrooms pair wonderfully with light, fresh sides that complement their creaminess. A crisp green salad with lemon vinaigrette, roasted vegetables, or a simple quinoa salad balances the richness without stealing the spotlight. They also make fantastic finger foods alongside charcuterie boards or wine tastings.
Creative Ways to Present
For parties or entertaining, arrange the mushrooms on a wooden serving board with colorful edible flowers or microgreens sprinkled around for visual appeal. You can also serve them warm in small individual ramekins or decorative mini cast iron skillets for a charming, rustic touch.
Make Ahead and Storage
Storing Leftovers
Leftover Spinach and Artichoke Stuffed Mushrooms Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keep them chilled and covered tightly to preserve moisture and prevent them from drying out.
Freezing
If you want to save these delights for later, place stuffed mushrooms on a baking sheet in a single layer and freeze until firm, then transfer to a freezer-safe container or bag. They’ll keep well for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat your stuffed mushrooms gently at 325°F in a preheated oven for about 10-15 minutes until warmed through and the topping crisps back up. Avoid microwaving, as this can make the mushrooms soggy and detract from the delicious texture.
FAQs
Can I use fresh spinach instead of frozen for this recipe?
Absolutely! If using fresh spinach, sauté it first to wilt and remove excess moisture, then chop and add to the filling. This helps maintain the perfect creamy consistency without watering down the dish.
Are there alternatives to white button mushrooms?
Yes! Cremini or baby portobello mushrooms make excellent substitutes. They offer a slightly deeper flavor and hold up well to stuffing without losing shape.
Can I make the filling ahead of time?
Definitely! Prepare the filling fully, cool it, and refrigerate for up to 24 hours. When ready to serve, stuff the mushrooms and bake as directed. This makes entertaining much easier.
Is this recipe vegetarian-friendly?
Yes, it is! Just make sure to swap Worcestershire sauce with a vegetarian alternative like soy sauce or tamari to keep it fully vegetarian.
How can I increase the spice level?
Feel free to add more hot sauce or even a pinch of cayenne pepper to the filling for extra heat. Adjust gradually to make sure the spice enhances without overwhelming the dish.
Final Thoughts
I can’t recommend this Spinach and Artichoke Stuffed Mushrooms Recipe enough for anyone craving a crowd-pleaser that’s bursting with flavor and character. From the first bite to the last crumb, these mushrooms bring so much joy and comfort, making them perfect for every occasion. Give them a try—you’ll be amazed at how such simple ingredients can come together in such a sensational way!
Print
Spinach and Artichoke Stuffed Mushrooms Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Spinach Stuffed Mushrooms are a savory appetizer featuring tender white button mushrooms filled with a creamy artichoke and spinach mixture, topped with a crunchy Parmesan breadcrumb topping, and baked to golden perfection. They are perfect for parties or as a flavorful side dish.
Ingredients
Breadcrumb Topping
- 1 slice hearty white bread (torn into 4 pieces)
- 1 tbsp panko breadcrumbs
- 1 tbsp freshly grated Parmesan cheese
- 1 tbsp olive oil
Mushrooms
- 24 1½-2″ diameter white button mushrooms (washed and stems removed)
- 2 tbsp unsalted butter (melted (¼ stick))
Filling
- 2 tbsp unsalted butter (divided (¼ stick))
- 1 tbsp olive oil
- ½ yellow onion (diced)
- 9 oz. frozen artichoke hearts (thawed, squeezed dry, and chopped)
- 1 clove garlic (minced)
- 2 tbsp all-purpose flour
- 1 cup half and half (or heavy cream)
- ¾ cup freshly grated Parmesan cheese
- 1½ tsp fresh lemon juice
- 1 tsp hot sauce
- 1 tsp Worcestershire sauce (use soy sauce, tamari, or coconut aminos for vegetarians)
- ½ tsp kosher salt
- 5 oz. frozen chopped spinach (thawed and squeezed dry)
Instructions
- Preheat Oven: Preheat the oven to 350°F and adjust the oven rack to the middle position. Line a rimmed baking sheet with parchment paper or aluminum foil and set a wire rack inside. Spray the rack with nonstick cooking spray to prevent sticking.
- Prepare Topping: Place the torn bread, panko breadcrumbs, and Parmesan cheese in a food processor fitted with the metal blade. Pulse for 3-4 seconds to create coarse crumbs. Drizzle in the olive oil and pulse 1-2 more times to combine. Set aside the breadcrumb mixture.
- Prepare Mushrooms: Clean the mushrooms by wiping or brushing off the dirt, or briefly rinsing and patting dry. Lightly brush each mushroom cap with melted butter and arrange them on the prepared baking sheet about 1-2 inches apart to allow for even baking.
- Heat Skillet: Place a large skillet over medium heat and add 1 tablespoon of butter and 1 tablespoon of olive oil, heating until melted and hot but before the butter burns.
- Sauté Onions: Add the diced onions to the skillet and cook, stirring frequently, until softened and translucent, about 4-5 minutes.
- Cook Artichokes: Add the chopped artichoke hearts to the onions and cook, stirring often, for another 4-5 minutes until lightly browned.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Add Butter: Add the remaining tablespoon of butter and stir until it has fully melted into the mixture.
- Make Roux: Sprinkle the all-purpose flour over the vegetable mixture and cook for 1 minute, stirring continuously to avoid lumps and cook out the raw flour taste.
- Add Liquids & Seasonings: Gradually stir in the half and half, Parmesan cheese, fresh lemon juice, hot sauce, Worcestershire sauce, and kosher salt, making sure the mixture is smooth.
- Simmer Filling: Reduce the heat to low and let the mixture simmer gently for about 3 minutes, stirring occasionally until it thickens to a creamy consistency.
- Add Spinach: Remove the skillet from the heat and stir in the thawed and well-drained chopped spinach, mixing thoroughly to combine.
- Fill Mushrooms: Spoon the artichoke and spinach filling into the mushroom caps, packing it down firmly and mounding slightly over the top for a generous filling.
- Add Topping: Sprinkle the prepared breadcrumb topping evenly over each filled mushroom, pressing down lightly so the topping adheres to the filling.
- Bake: Bake the stuffed mushrooms in the preheated oven for 20-25 minutes or until the breadcrumb topping is golden brown and the mushrooms are cooked through. Avoid overcooking to prevent dryness.
- Rest and Serve: Remove the baking sheet from the oven and let the mushrooms rest for 4 minutes before serving. This allows the flavors to settle and the filling to firm up slightly.
Notes
- Make sure to squeeze excess water out of thawed spinach and artichokes to avoid soggy filling.
- You can substitute half and half with heavy cream for a richer filling.
- For a vegetarian version, replace Worcestershire sauce with soy sauce or tamari.
- Use fresh mushrooms if possible for the best texture and flavor.
- Do not overcrowd the mushrooms on the baking sheet to ensure even cooking.
