Pin This spinach artichoke stuffed mushroom recipe transforms simple ingredients into an elegant appetizer that never fails to impress guests. The combination of earthy mushrooms with the creamy, tangy filling creates bite-sized morsels of pure delight that disappear quickly at any gathering.
I first made these stuffed mushrooms for a holiday gathering when I needed something special yet simple. The platter was empty within minutes, and now these have become my signature appetizer that friends specifically request whenever we host.
Ingredients
- Large white or cremini mushrooms: choose firm caps with closed gills for the best presentation and flavor
- Fresh spinach: adds vibrant color and nutrition while pairing perfectly with the earthy mushrooms
- Artichoke hearts: brings a subtle tanginess that elevates the entire dish
- Cream cheese: creates the luxuriously smooth base for the filling
- Parmesan cheese: adds the perfect salty umami notes that make the filling irresistible
- Mozzarella cheese: provides that stretchy melty quality everyone loves
- Sour cream: adds tanginess and helps achieve the perfect creamy texture
- Fresh garlic: infuses the filling with aromatic flavor that store bought garlic powder cannot match
- Olive oil: helps bloom the garlic flavor and adds richness
- Red pepper flakes: optional but recommended for a gentle heat that balances the richness
Instructions
- Prepare the mushrooms:
- First remove stems from all mushrooms by gently twisting them out. Clean caps thoroughly with a damp paper towel never soaking them in water as mushrooms absorb liquid like sponges. Arrange them cavity side up on your prepared baking sheet.
- Create the aromatic base:
- Heat olive oil in a skillet over medium heat until it shimmers but does not smoke. Add minced garlic and cook for precisely 30 seconds until fragrant but not browned as burned garlic will impart bitterness to the entire filling.
- Wilt the spinach:
- Add chopped fresh spinach to the garlic oil and stir constantly for 1 to 2 minutes. Watch carefully as spinach wilts quickly. You want it just softened but still bright green to maintain its nutrients and color in the final dish.
- Mix the creamy filling:
- In a mixing bowl combine the wilted spinach garlic mixture with chopped artichoke hearts softened cream cheese Parmesan mozzarella sour cream salt pepper and red pepper flakes if using. Mix thoroughly until you achieve a uniform creamy consistency with flecks of green throughout.
- Fill the mushroom caps:
- Using a small spoon generously fill each mushroom cap with the spinach artichoke mixture. Do not be afraid to mound the filling slightly as it will settle during baking. Press gently to ensure the filling adheres to the mushroom.
- Add the finishing touch:
- Sprinkle additional Parmesan cheese over each stuffed mushroom which will create a beautiful golden crust during baking while adding extra flavor.
- Bake to perfection:
- Place the baking sheet in your preheated oven and bake for 20 to 25 minutes. You will know they are done when the mushrooms have released some moisture become tender and the tops are golden brown with slightly crispy edges.
- Garnish and serve:
- Allow mushrooms to cool for 3 to 5 minutes before sprinkling with fresh parsley. This brief cooling period prevents burned mouths while allowing the flavors to settle and the filling to set slightly.
Pin Cremini mushrooms are my absolute favorite for this recipe because they have a deeper earthy flavor compared to white button mushrooms. I discovered this during a dinner party experiment where I made half with each type and the cremini version disappeared first every time.
Make Ahead Instructions
These stuffed mushrooms are perfect for entertaining because most of the work can be done ahead of time. Prepare the mushrooms and filling completely then cover and refrigerate for up to 24 hours. When ready to serve simply add the Parmesan topping and bake adding about 5 extra minutes to the baking time since they will be starting cold. The make ahead option actually allows the flavors to meld creating an even more delicious final result.
Serving Suggestions
Serve these mushrooms on a warmed platter to keep them at the perfect temperature longer. They pair beautifully with prosecco or a crisp white wine like Sauvignon Blanc. For a complete appetizer spread consider serving alongside bruschetta crostini and a simple antipasto platter. For a more substantial offering these mushrooms can also be served as a side dish with grilled steak or roasted chicken.
Ingredient Substitutions
For a dairy free version substitute vegan cream cheese and nutritional yeast for the cheeses. The texture will be slightly different but still delicious. For a meatier variation add 1/4 cup of finely chopped cooked bacon or pancetta to the filling mixture. If artichokes are unavailable substitute roasted red peppers or sun dried tomatoes for a different but equally delicious flavor profile. Portobello mushrooms can be used to create a more substantial appetizer or even a main dish simply increase the filling amount and baking time accordingly.
Storage and Reheating
Store any leftover mushrooms in an airtight container in the refrigerator for up to 3 days. The best way to reheat them is in a 350°F oven for about 10 minutes until warmed through. Microwaving is possible but may make the mushrooms slightly soggy. For the best texture always reheat uncovered to allow excess moisture to evaporate.
Pin Enjoy these delightful stuffed mushrooms as an appetizer or a side dish. They are sure to be a hit at your next gathering.
Recipe Q&A
- → Can I prepare the mushrooms ahead of time?
Yes, you can fill the mushrooms in advance and refrigerate them uncooked. Bake just before serving for optimal freshness.
- → What type of mushrooms should I use?
Large white or cremini mushrooms work well due to their sturdy caps and mild flavor, perfect for stuffing.
- → Are there dairy-free alternatives for the filling?
You can use dairy-free cream cheese, vegan cheeses, and plant-based substitutes to make a dairy-free version.
- → Can I add extra ingredients for more flavor?
Chopped sun-dried tomatoes or cooked bacon are delicious additions that bring added depth and richness.
- → How do I avoid watery mushrooms?
Remove excess moisture by wiping mushrooms thoroughly before stuffing and use fresh, not frozen, spinach for the filling.