How to Make Creamy Spinach and Artichoke Stuffed Mushrooms

Simple Summary

Delightfully creamy spinach and artichoke stuffed mushrooms are the perfect appetizer or side dish, combining earthy mushrooms with a rich, cheesy filling for an irresistible bite.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 6-8 (4 mushrooms per serving)
• Difficulty: Intermediate

Ingredients

• 24 medium-sized button mushrooms
• 1 cup frozen spinach, thawed and squeezed dry
• 1 (14 oz) can artichoke hearts, drained and finely chopped
• 4 oz cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp breadcrumbs
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Clean the mushrooms and remove the stems. Finely chop the stems and set aside.

3. In a medium bowl, mix together the chopped mushroom stems, spinach, artichokes, cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, minced garlic, salt, and pepper until well combined.

4. Brush the outside of each mushroom cap with olive oil and place them on the prepared baking sheet, hollow side up.

5. Spoon the spinach and artichoke mixture into each mushroom cap, mounding it slightly.

6. Sprinkle breadcrumbs over the filled mushrooms.

7. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is hot and bubbly.

8. Remove from the oven and let cool for 5 minutes.

9. Garnish with chopped fresh parsley before serving.

Chef's Notes

• For a lighter version, use low-fat cream cheese and Greek yogurt instead of mayonnaise.
• You can prepare the stuffed mushrooms a day ahead and refrigerate them covered. Bake just before serving.
• If you prefer, use fresh spinach instead of frozen. Sauté about 2 cups of fresh spinach until wilted, then chop finely.
• For extra flavor, add a pinch of red pepper flakes to the filling mixture.
• Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10 minutes.

Nutritional Info

Per serving (4 mushrooms): Approximately 220 calories, 18g fat, 8g carbohydrates, 9g protein. These stuffed mushrooms are a good source of vitamins A and C, calcium, and iron. They also provide beneficial antioxidants from the mushrooms and spinach.

Serving Suggestions

• Serve these stuffed mushrooms as an appetizer at parties or gatherings.
• Pair with a crisp white wine like Sauvignon Blanc or a light beer for a delightful contrast.
• For a complete meal, serve alongside a fresh green salad and grilled chicken or fish.
• Garnish with a sprinkle of paprika or a drizzle of balsamic glaze for an elegant presentation.
• These mushrooms also make a great vegetarian main course when served with quinoa or brown rice.