Spinach Artichoke Stuffed Mushrooms
Spinach Artichoke Stuffed Mushrooms are warm, cheesy, and irresistibly savory appetizers that combine the flavor of creamy spinach artichoke dip with the earthy bite of roasted mushrooms. Perfect for parties, holidays, or indulgent snacking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 15–20 stuffed mushrooms
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 15–20 whole portobella mushrooms
- 1 (8 oz) package cream cheese
- 1/2 box (approx. 5 oz) frozen spinach, thawed and well-drained
- 1 (14 oz) can artichokes, quartered and drained
- 1/4 cup mayonnaise
- 1/2 cup parmesan cheese
- 1/2 cup mozzarella cheese (plus extra for topping)
- Red pepper flakes, to taste
Instructions
- Preheat oven to 350°F.
- Clean the mushrooms and hollow them out using a melon baller or spoon.
- In a large bowl, mix cream cheese, spinach, artichokes, mayonnaise, parmesan, mozzarella, and red pepper flakes until smooth and creamy.
- Generously fill each mushroom cap with the mixture.
- Top each mushroom with a little extra mozzarella.
- Bake for 25 minutes, until the tops are golden and the mushrooms are tender.
- Serve warm and enjoy!
Notes
- Use baby bella mushrooms for bite-sized appetizers.
- Add bacon or sun-dried tomatoes for a flavor boost.
- Top with panko before baking for extra crunch.
- Store leftovers in the fridge for up to 3 days.
- Reheat in oven at 350°F for 10–12 minutes for best texture.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 85
- Sugar: 1g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
