Spinach Artichoke Stuffed Mushrooms

These spinach artichoke stuffed mushrooms are everything I love in an appetizer—warm, cheesy, savory, and easy to pop in my mouth. They’re my go-to when I want something impressive without a lot of hassle. Whether I’m prepping for a holiday gathering or just satisfying a craving at home, this recipe hits the spot every single time.

Why You’ll Love This Recipe

I love how these mushrooms combine the flavors of classic spinach artichoke dip with the earthy bite of roasted portobellos. They’re super easy to put together—basically a mix, fill, and bake kind of deal. I don’t need a long prep list or fancy tools (though I swear by using a melon baller to hollow them out). They make a great party appetizer, but I’ve also eaten them solo in my pajamas straight out of the oven. No regrets.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Whole portobella mushrooms

• 1 8 oz package cream cheese

• 1/2 box frozen spinach, thawed and well-drained (approximately 5 oz)

• 1 14 oz can artichokes, quartered and drained

• 1/4 cup mayonnaise

• 1/2 cup parmesan cheese

• 1/2 cup mozzarella cheese (plus a little extra for topping)

• Red pepper flakes, to taste

Directions

1. I start by cleaning the mushrooms and hulling them out with a melon baller—it’s the easiest way to get them ready for filling.

2. In a large bowl (or stand mixer if I feel fancy), I mix the cream cheese, spinach, artichokes, mayonnaise, parmesan, mozzarella, and red pepper flakes until it’s smooth and creamy.

3. Then I generously spoon the mixture into each mushroom cap.

4. I sprinkle a bit more mozzarella over the top for that perfect golden finish.

5. I bake them at 350°F for about 25 minutes, or until the tops are nicely browned and the mushrooms are tender.

Servings and timing

This recipe makes about 15–20 stuffed mushrooms, depending on the size of the mushrooms I use. It takes about 15 minutes to prep and 25 minutes to bake—so I’m usually serving these within 40 minutes of starting.

Variations

When I want to change it up, I’ll use baby bella mushrooms instead of full-sized ones for more bite-sized appetizers. Sometimes I throw in chopped cooked bacon or sun-dried tomatoes to switch up the flavor. If I’m feeling extra, I might even top them with a bit of panko for some added crunch. This recipe is flexible, and that’s part of why I love it so much.

Storage/reheating

I store any leftovers in an airtight container in the fridge—they’ll keep for about 3 days. When I reheat them, I pop them back in the oven at 350°F for 10–12 minutes to keep them from getting soggy. The microwave works too, but I lose that crisp top I love.

FAQs

How do I keep stuffed mushrooms from getting soggy?

I always make sure the spinach is really well-drained before mixing it in. I also avoid overfilling the mushrooms and try not to use ones that are too watery to start with.

Can I make these ahead of time?

Yes, I often prep the filling and stuff the mushrooms a day ahead, then just bake them right before serving. They hold up great in the fridge overnight.

What’s the best way to clean mushrooms?

I like to wipe them down with a damp paper towel instead of rinsing them with water—it keeps them from soaking up too much moisture.

Can I freeze these stuffed mushrooms?

I don’t recommend freezing them after baking, but I have frozen them before baking with decent results. Just thaw before baking as usual.

Are these vegetarian?

Yes, they are completely vegetarian as long as the cheese I use doesn’t contain animal rennet.

Conclusion

These spinach artichoke stuffed mushrooms are one of my absolute favorite appetizers. They’re comforting, crowd-pleasing, and so simple to make. Whether I’m prepping for a holiday party or just indulging at home, they never disappoint. I can never get enough of them—and honestly, neither can anyone else once they try them.