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Spinach Artichoke Stuffed Mushrooms – vegetarian recipe
Stav Kogan

Spinach Artichoke Stuffed Mushrooms

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 30 servings
Calories: 52.2
Ingredients Method Nutrition

Ingredients
  

  • 3 ounces (85 g / 3 oz) cream cheese, softened
  • ½ cup (115 g / 4.1 oz) mayonnaise
  • 1 cup (230 g / 8.1 oz) sour cream
  • ¾ tsp garlic salt
  • 1 can (14 oz / 390g) artichoke hearts, drained and finely chopped
  • 10 ounces (280 g / 9.9 oz) frozen chopped spinach, thawed and squeezed completely dry
  • ⅓ cup (38 g / 1.34 oz) shredded mozzarella cheese
  • 3 tbsp (22 g / 0.78 oz) shredded Parmesan cheese, plus more for topping
  • 30 large cremini or white button mushrooms
  • 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.

Method
 

  1. Directions
  2. Preheat your oven to 400°F / 200°C.
  3. Line a large baking sheet with aluminum foil or parchment paper.
  4. Gently wipe the mushrooms clean with a damp paper towel and carefully remove the stems.
  5. In a medium bowl, beat the softened cream cheese, mayonnaise, sour cream, and garlic salt until smooth and well combined.
  6. Fold in the chopped artichoke hearts, dry spinach, mozzarella cheese, and the 3 tablespoons (45 ml / 1.5 fl oz) of Parmesan cheese.
  7. Mix until everything is evenly distributed.
  8. 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.
  9. Sprinkle the tops with a little extra shredded Parmesan cheese.
  10. Bake for 20 minutes, or until the filling is hot, bubbly, and lightly golden on top.
  11. Serve warm.
  12. 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.

Nutrition

Calories: 52.2kcalCarbohydrates: 1.5gProtein: 2.6gFat: 5.6g

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