Spinach artichoke stuffed mushrooms combine two crowd favorites into one bite: creamy spinach-artichoke dip spooned into tender mushroom caps and baked until bubbly and golden. Cream cheese, sour cream, mozzarella, and Parmesan make the filling rich without heaviness. The recipe makes 30, so one tray covers a whole party.
Get ready to win the appetizer game with a recipe that combines two beloved classics: spinach artichoke dip and stuffed mushrooms! Each bite is a perfect explosion of creamy, cheesy, savory goodness packed into a tender mushroom cap. They look elegant, taste incredible, and are surprisingly simple to prepare, making them the ideal starter for any holiday, party, or casual get-together.
Ingredients
• 3 ounces / 85g (3 oz) cream cheese, softened
• ½ cup / 115g (4.1 oz) mayonnaise
• 1 cup / 230g (8.1 oz) sour cream
• ¾ tsp garlic salt
• 1 can (14 oz / 390g) artichoke hearts, drained and finely chopped
• 10 ounces / 280g (9.9 oz) frozen chopped spinach, thawed and squeezed completely dry
• ⅓ cup / 38g (1.34 oz) shredded mozzarella cheese
• 3 tbsp / 22g (0.78 oz) shredded Parmesan cheese, plus more for topping
• 30 large cremini or white button mushrooms
Instructions
1. Directions
2. Preheat your oven to 400°F / 200°C. Line a large baking sheet with aluminum foil or parchment paper.
3. Gently wipe the mushrooms clean with a damp paper towel and carefully remove the stems.
4. In a medium bowl, beat the softened cream cheese, mayonnaise, sour cream, and garlic salt until smooth and well combined.
5. Fold in the chopped artichoke hearts, dry spinach, mozzarella cheese, and the 3 tablespoons (45 ml / 1.5 fl oz) of Parmesan cheese. Mix until everything is evenly distributed.
6. Arrange the mushroom caps hollow-side-up on the prepared baking sheet. Spoon about 1 tablespoon (15 ml / 0.5 fl oz) of the spinach-artichoke mixture into each mushroom cap, mounding it slightly.
7. Sprinkle the tops with a little extra shredded Parmesan cheese.
8. Bake for 20 minutes, or until the filling is hot, bubbly, and lightly golden on top. Serve warm.
Nutritional Information
• Nutrition (per mushroom)
• Calories: 52.2 kcal
• Protein: 2.6g
• Fat: 5.6g
Pro Tips
• Squeeze as much liquid as possible from the thawed spinach using your hands or a cheesecloth. This is the key to preventing a watery filling.
• To avoid soggy mushrooms, never rinse them under running water. Simply wipe them clean with a damp paper towel.
• For extra flavor, finely chop the reserved mushroom stems, sauté them with garlic until tender, and mix them into the cream cheese filling.
• The filling can be prepared up to 24 hours in advance. Store it in an airtight container in the refrigerator, then stuff the mushrooms just before baking.
FAQ
Q: Can I make these stuffed mushrooms ahead of time
A: Yes, you can prepare the spinach artichoke filling up to 24 hours in advance. Store it in an airtight container in the refrigerator and simply stuff the mushrooms just before you are ready to bake them.
Q: How do I prevent my stuffed mushrooms from getting soggy
A: To prevent a watery filling, it is crucial to squeeze as much liquid as possible from the thawed spinach. Additionally, avoid rinsing the mushrooms under water; instead, wipe them clean with a damp paper towel.
Q: What kind of mushrooms are best for this recipe
A: Large cremini or white button mushrooms are ideal for this recipe as they are the perfect size and sturdiness to hold the creamy spinach artichoke filling.
Q: What can I do with the leftover mushroom stems
A: For extra flavor, you can finely chop the mushroom stems, sauté them with garlic until tender, and then mix them into the cream cheese filling before stuffing the mushroom caps.
Pro Tips
- Squeeze the thawed spinach until it's completely dry — leftover liquid is what turns the filling watery in the oven.
- Wipe the mushroom caps with a damp paper towel instead of rinsing them; waterlogged mushrooms bake up soggy.
- Finely chop the reserved stems, sauté them with garlic until tender, and fold them into the filling — it deepens the mushroom flavor with no waste.
- Spoon about 1 tablespoon of filling into each cap, mound it slightly, and finish with extra shredded Parmesan for a golden top.
- The filling can be made up to 24 hours ahead and refrigerated in an airtight container; stuff and bake the mushrooms just before serving.
Frequently Asked Questions
Can I make these stuffed mushrooms ahead of time?
Yes — refrigerate the spinach artichoke filling in an airtight container for up to 24 hours, then stuff and bake just before serving.
How do I prevent my stuffed mushrooms from getting soggy?
Squeeze all excess liquid from the thawed spinach and wipe the caps clean with a damp paper towel instead of running them under water.
What kind of mushrooms are best for this recipe?
Large cremini or white button mushrooms — their size and sturdiness hold the creamy filling well.
What can I do with the leftover mushroom stems?
Finely chop them, sauté with garlic until tender, and mix into the cream cheese filling for extra savory depth.
Recipe card below.
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Spinach Artichoke Stuffed Mushrooms
Ingredients
Method
- Directions
- Preheat your oven to 400°F / 200°C.
- Line a large baking sheet with aluminum foil or parchment paper.
- Gently wipe the mushrooms clean with a damp paper towel and carefully remove the stems.
- In a medium bowl, beat the softened cream cheese, mayonnaise, sour cream, and garlic salt until smooth and well combined.
- Fold in the chopped artichoke hearts, dry spinach, mozzarella cheese, and the 3 tablespoons (45 ml / 1.5 fl oz) of Parmesan cheese.
- Mix until everything is evenly distributed.
- Arrange the mushroom caps hollow-side-up on the prepared baking sheet. Spoon about 1 tablespoon (15 ml / 0.5 fl oz) of the spinach-artichoke mixture into each mushroom cap, mounding it slightly.
- Sprinkle the tops with a little extra shredded Parmesan cheese.
- Bake for 20 minutes, or until the filling is hot, bubbly, and lightly golden on top.
- Serve warm.
- Squeeze as much liquid as possible from the thawed spinach using your hands or a cheesecloth. This is the key to preventing a watery filling.
