Easy Spinach Artichoke Mushrooms

Spinach Artichoke Mushrooms bring together the rich, creamy flavors of everyone’s favorite dip and pack them into juicy, bite-sized mushroom caps. Whether you’re hosting a casual get-together, planning a festive family dinner, or just looking for a quick weeknight treat, this simple vegetarian recipe is sure to impress. Packed with nutrition, easy on the pocket, and naturally low in calories, these stuffed mushrooms are as wholesome as they are indulgent.

Why You Will Love This Recipe

First and foremost, these bite-sized delights are incredibly easy to prepare. Each mushroom cap becomes a mini vessel for the creamy, zesty spinach and artichoke mixture. Not only are they packed with flavor and texture, but they are also light enough so you don’t have to worry about over-indulging. Since the filling comes together in minutes and the mushrooms bake quickly, you’ll have a satisfying snack with hardly any mess. Additionally, you can easily double the batch for parties! The simple, wholesome ingredients can also be adapted to most dietary needs and preferences, offering plenty of flexibility.

Ingredients

• 18 large white or cremini mushrooms, stems removed and wiped clean
• 1 tablespoon olive oil
• 2 cups fresh spinach, roughly chopped (or 1 cup frozen spinach, thawed and squeezed dry)
• 1 can (14 oz) artichoke hearts, drained and finely chopped
• 2 cloves garlic, minced
• 4 ounces cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional, for a kick)
• 2 tablespoons fresh parsley, minced (plus extra for garnish)

How to Make (Step-by-Step)

1. Prepare the Mushrooms:

Begin by preheating your oven to 375°F (190°C). Gently clean your mushroom caps with a damp paper towel. Remove the stems and save them for another recipe, if you wish.

2. Sauté the Spinach:

Next, in a skillet over medium heat, add the olive oil. Toss in the garlic and sauté until fragrant—usually about 30 seconds. Then, add the spinach and cook until wilted. If you’re using frozen spinach, just heat it through.

3. Mix the Filling:

In a medium mixing bowl, combine the sautéed spinach, chopped artichoke hearts, cream cheese, Parmesan, mozzarella, salt, pepper, and red pepper flakes. Stir until the mixture is creamy and uniform. Fold in the fresh parsley last.

4. Fill the Mushrooms:

With a spoon, generously fill each mushroom cap with the spinach artichoke mixture. Arrange them, filled side up, on a parchment-lined baking sheet or in a lightly greased baking dish. You want to make sure the mushrooms are close but not overcrowded.

5. Bake:

Place them in the oven and bake for about 20–25 minutes, or until the mushrooms are tender and the tops are golden brown. If you like a crispier top, broil the mushrooms for the last 2–3 minutes. After baking, let them rest for about 5 minutes before serving.

6. Garnish and Serve:

Finish with a sprinkle of fresh parsley. For a pretty presentation, serve them on a platter with lemon wedges or extra Parmesan on the side.

Expert Tips

• While making the filling, always be sure to squeeze out as much water as possible from your spinach, especially if you’re using the frozen kind. Excess moisture can make the mushrooms soggy.
• Additionally, for even more flavor, roast the mushroom caps for 5–7 minutes before stuffing. This gives them an extra depth of flavor and removes excess moisture.
• If you want a little extra crunch, sprinkle some gluten-free panko or crushed nuts over the top before baking.

Recipe Variations

• Instead of cream cheese, feel free to use ricotta for a lighter filling.
• Swap out the mozzarella for sharp white cheddar, provolone, or even a dairy-free cheese blend if you need a vegan version.
• For a meaty boost, fold in some cooked, crumbled turkey bacon or chicken sausage into the filling.
• Love extra veggies? Add finely diced red peppers or green onions to the filling mixture.

Storage and Reheating

When you have leftovers—a rare thing with these!—store them in an airtight container in the refrigerator for up to three days. To reheat, simply place them back in the oven at 350°F for 8–10 minutes, or in the microwave for about a minute. However, oven reheating preserves their texture best. Freezing is not recommended, since the mushrooms can become watery when thawed.

Serving Suggestions

As an appetizer, these mushrooms pair beautifully with a crisp white wine or sparkling water with lemon. If you’re serving them for lunch or brunch, accompany them with a light green salad or fruit platter. For parties, set them alongside other finger foods like deviled eggs, bruschetta, or mini caprese skewers for a colorful spread.