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 cream cheese, softened
• ½ cup / 115g mayonnaise
• 1 cup / 230g sour cream
• ¾ tsp garlic salt
• 1 can (14 oz / 390g) artichoke hearts, drained and finely chopped
• 10 ounces / 280g frozen chopped spinach, thawed and squeezed completely dry
• ⅓ cup / 38g shredded mozzarella cheese
• 3 tbsp / 22g 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 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 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.
