Spinach Artichoke Stuffed Mushrooms
Your favorite party dip, stuffed into tender mushroom caps! 🍄🧀 These Spinach Artichoke Stuffed Mushrooms get baked until the cheese is golden and bubbly, and these poppable little bites never make it past the appetizer table.
The creamy filling is spinach, artichoke hearts, cream cheese, sour cream, Parmesan, mozzarella and garlic, all stirred together in one bowl. Spoon it into the mushroom caps, add more cheese on top, and bake.
It makes 24 stuffed mushrooms, so they’re great for holiday parties, game day, or Thanksgiving appetizers.
Why You’ll Love It
- All the flavor of spinach artichoke dip. In a neat, poppable bite.
- Cheesy and bubbly. Parmesan and mozzarella go inside and on top.
- One-bowl filling. Just stir it together and spoon it in.
- Party-sized batch. It makes 24.
- Elegant but easy. They look fancy on a platter with very little work.
Ingredients You’ll Need
- Mushrooms: 24 large button or cremini mushrooms, about 1 1/2 lbs, stems removed.
- Olive oil: Brushed on the caps before filling.
- Frozen spinach: Thawed and squeezed completely dry so the filling isn’t watery.
- Artichoke hearts: One 14 oz can, drained and chopped.
- Cream cheese and sour cream: The creamy base of the filling.
- Parmesan and mozzarella: Divided, with half in the filling and half on top.
- Garlic, salt and pepper: For seasoning.
You’ll find the exact amounts and steps in the printable recipe card below.
How to Make It
Heat the oven, set the mushroom caps stem-side up on a parchment-lined baking sheet, and brush them lightly with olive oil. In a big bowl, stir together the spinach, artichoke hearts, cream cheese, sour cream, half of the Parmesan, half of the mozzarella, the garlic, salt and pepper. Spoon the filling generously into each cap, mounding it a little. Sprinkle the rest of the Parmesan and mozzarella over the tops. Bake until the cheese is golden and bubbly and the mushrooms are tender, then let them cool for a few minutes before serving.
Tips for the Best Spinach Artichoke Stuffed Mushrooms
- Squeeze the spinach really dry. Wring it out in a clean towel so the filling stays thick and creamy.
- Line your pan. A parchment-lined baking sheet makes cleanup easy.
- Mound the filling. Spoon it in generously and pile it a little high.
- Let them rest. Cool them 5 minutes before serving so the filling sets.
How many of these would you grab off the tray? One, or the whole plate? 😏
Spinach Artichoke Stuffed Mushrooms
Ingredients
Equipment
Method
- Preheat oven to 375°F. Arrange the mushroom caps stem-side up on a parchment-lined baking sheet and brush them lightly with the olive oil.
- In a large bowl, stir together the spinach, chopped artichoke hearts, cream cheese, sour cream, 1/4 cup of the Parmesan, 1/2 cup of the mozzarella, the garlic, salt, and black pepper until well combined.
- Spoon the filling generously into each mushroom cap, mounding it slightly.
- Sprinkle the tops with the remaining 1/4 cup Parmesan and remaining 1/2 cup mozzarella.
- Bake 20–22 minutes until the cheese is golden and bubbly and the mushrooms are tender. Let cool 5 minutes before serving.
Notes
- Squeeze the thawed spinach completely dry before mixing.
- The Parmesan and mozzarella are divided: half goes in the filling and half on top.
