If you’re on the hunt for an irresistible appetizer that combines creamy spinach and tangy artichoke in every bite, look no further. This Spinach and Artichoke Stuffed Mushrooms Recipe brings together tender mushrooms stuffed with a luscious mixture of spinach, artichokes, and Parmesan, baked to golden perfection. Each mushroom bursts with flavor and texture, making it perfect for entertaining guests or simply treating yourself to something special. Trust me, once you try this recipe, it’s going to become a staple in your kitchen.
Ingredients You’ll Need
This Spinach and Artichoke Stuffed Mushrooms Recipe is a beautiful demonstration of how simple ingredients can come together to create something truly memorable. Each component plays a key role in balancing flavors, textures, and colors — from the hearty mushrooms serving as edible vessels to the velvety filling that’s both savory and satisfying.
- 1 slice hearty white bread: Torn into pieces to make the crispy breadcrumb topping that adds a delightful crunch.
- 1 tbsp panko breadcrumbs: For a light, airy texture in the topping that crisps beautifully in the oven.
- 1 tbsp freshly grated Parmesan cheese: The umami-rich star of both the topping and the filling.
- 1 tbsp olive oil: Adds a subtle fruity note while helping to bind the breadcrumb topping.
- 24 white button mushrooms (1½-2” diameter): The perfect size and shape to hold all that delicious filling.
- 2 tbsp unsalted butter (melted): For brushing the mushrooms to keep them moist and flavorful during baking.
- 2 tbsp unsalted butter (divided): Used in the sautéing process to build a rich, creamy filling base.
- 1 tbsp olive oil: Balances the butter in the sauté to prevent burning and adds depth.
- ½ yellow onion (diced): Brings sweetness and a bit of bite to the filling.
- 9 oz frozen artichoke hearts (thawed and chopped): The tangy, tender pieces that give the filling its signature flavor.
- 1 clove garlic (minced): Infuses the dish with its classic aromatic warmth.
- 2 tbsp all-purpose flour: Helps thicken the creamy sauce in the filling.
- 1 cup half and half (or heavy cream): Provides that luscious, silky texture that makes each bite so satisfying.
- ¾ cup freshly grated Parmesan cheese: More Parmesan to enrich and bind the filling wonderfully.
- 1½ tsp fresh lemon juice: Adds brightness and a slight zing to lighten the richness.
- 1 tsp hot sauce: Just a gentle kick to awaken the palate without overpowering.
- 1 tsp Worcestershire sauce: Deepens the savory notes; a great flavor enhancer (soy sauce or tamari works for vegetarians).
- ½ tsp kosher salt: Essential for balancing all the flavors perfectly.
- 5 oz frozen chopped spinach (thawed and squeezed dry): The verdant heart of this dish, bringing earthiness and a lovely vibrant green hue.
How to Make Spinach and Artichoke Stuffed Mushrooms Recipe
Step 1: Prepare Your Oven and Tools
Start by preheating your oven to 350°F and positioning your rack in the middle. Line a rimmed baking sheet with parchment or foil and place a wire rack on top, spraying it with nonstick spray. This setup helps the mushrooms cook evenly and makes cleanup a breeze.
Step 2: Make the Crispy Topping
In a food processor, pulse together the torn bread, panko breadcrumbs, and Parmesan cheese just a few times. Slowly drizzle in the olive oil and pulse briefly again. This mixture will toast up golden and crunchy on top of your stuffed mushrooms, adding that irresistible texture contrast.
Step 3: Prepare the Mushrooms
Gently clean your mushrooms by wiping with a damp cloth or quickly rinsing and drying them. Brush each mushroom cap lightly with melted butter for extra flavor and moisture. Arrange them spaced evenly on your prepared rack, ready to be filled once the stuffing is ready.
Step 4: Sauté Your Veggies
Warm a skillet over medium heat and add a tablespoon each of butter and olive oil. As soon as the butter is melted but before it starts browning, toss in your diced onions and sauté until soft and fragrant, about 4-5 minutes.
Step 5: Add the Artichokes and Garlic
Stir in the chopped artichoke hearts and cook until they’re slightly golden, which takes another 4-5 minutes. Then add the minced garlic and cook for just 30 seconds more, releasing their aroma without burning.
Step 6: Create the Creamy Base
Drop the remaining butter into the pan and let it melt. Sprinkle the flour evenly over the vegetable mixture and stir constantly for about one minute to cook out the raw taste, creating a roux that will thicken your sauce beautifully.
Step 7: Build the Sauce
Gradually pour in the half and half while stirring, then add Parmesan, lemon juice, hot sauce, Worcestershire sauce, and salt. Lower the heat and let everything simmer gently for around three minutes until the sauce thickens and coats the vegetables with creamy goodness.
Step 8: Fold in the Spinach
Take the pan off the heat and stir in the thawed, well-drained spinach. Mixing it in now keeps the spinach bright and fresh-looking while incorporating it fully into the luscious filling.
Step 9: Stuff and Top Your Mushrooms
Spoon generous amounts of the spinach and artichoke filling into each mushroom cap, pressing slightly to mound it. Then sprinkle your prepared breadcrumb topping over each one, pressing gently to help it adhere.
Step 10: Bake to Perfection
Place the skillet or baking sheet in the oven and bake for 20 to 25 minutes until the topping turns a golden brown and the mushrooms are tender but not overcooked. Let them rest for a few minutes before serving.
How to Serve Spinach and Artichoke Stuffed Mushrooms Recipe
Garnishes
For a final flourish, sprinkle freshly chopped parsley or basil over these stuffed mushrooms right before serving. A light drizzle of good-quality olive oil or a dash of smoked paprika can also elevate each bite beautifully, adding subtle aroma and color contrast.
Side Dishes
These mushrooms shine as an appetizer, but they also complement a variety of main dishes. Think alongside a crisp green salad, roasted chicken, or even a hearty pasta dish. Their creamy, savory flavors balance out lighter or more intense plates effortlessly.
Creative Ways to Present
Serving this Spinach and Artichoke Stuffed Mushrooms Recipe on a rustic wooden board or a bright ceramic platter invites guests to dig in and share. You can also try stuffing larger mushroom caps and plating them individually for an elegant dinner party touch.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer them to an airtight container and refrigerate for up to three days. The mushrooms maintain their flavor well and are even tastier the next day once the flavors have melded further.
Freezing
While these stuffed mushrooms freeze okay, it’s best to freeze before baking. Prepare and stuff as usual, then freeze in a single layer on a tray before transferring to a sealed bag. Bake from frozen, adding a few extra minutes to the cooking time.
Reheating
To reheat, warm the leftovers in a 350°F oven for about 10-15 minutes until heated through and the topping is crisp again. Avoid microwaving, which can make them soggy and less appetizing.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Fresh spinach works wonderfully. Just sauté it beforehand to wilt and drain any excess moisture before adding to the filling to keep everything from becoming watery.
What’s the best mushroom type for this recipe?
White button mushrooms are ideal because they’re the perfect size and have a mild flavor that allows the filling to shine. Cremini mushrooms can work too, if you want a slightly earthier taste.
Can I make this recipe vegan?
Yes. Replace the butter with vegan margarine or olive oil, use a plant-based cream or milk alternative, and swap Parmesan with a vegan cheese or nutritional yeast for that cheesy flavor.
Is this recipe suitable for gluten-free diets?
To make it gluten-free, use gluten-free bread and panko crumbs, and ensure the Worcestershire sauce you use is gluten-free. This way you keep the same delicious taste without worries.
Can I prepare the filling ahead of time?
Definitely! You can make the filling a day ahead, store it in the fridge, and stuff the mushrooms just before baking. This makes it perfect for busy hosts who want to prep ahead.
Final Thoughts
I can’t recommend this Spinach and Artichoke Stuffed Mushrooms Recipe enough if you want to wow your friends or treat yourself to something truly scrumptious. It’s the kind of dish that feels gourmet but is surprisingly easy to pull off. Once you bake these, you’ll see how they become everyone’s instant favorite, full of creamy, vibrant, and comforting flavors. So, preheat that oven and get ready for a taste sensation!
Print
Spinach and Artichoke Stuffed Mushrooms Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Spinach Stuffed Mushrooms are a savory, creamy appetizer featuring tender white button mushrooms filled with a flavorful artichoke and spinach mixture, topped with a crispy and cheesy breadcrumb topping. Baked to golden perfection, they make an elegant yet simple dish perfect for parties or as a delicious side.
Ingredients
Mushrooms & Topping
- 1 slice hearty white bread (torn into 4 pieces)
- 1 tbsp panko breadcrumbs
- 1 tbsp freshly grated Parmesan cheese
- 1 tbsp olive oil
- 24 1½-2″ diameter white button mushrooms (washed and stems removed)
- 2 tbsp unsalted butter (melted, ¼ stick)
Filling
- 2 tbsp unsalted butter (divided, ¼ stick)
- 1 tbsp olive oil
- ½ yellow onion (diced)
- 9 oz. frozen artichoke hearts (thawed, squeezed dry, and chopped)
- 1 clove garlic (minced)
- 2 tbsp all-purpose flour
- 1 cup half and half (or heavy cream)
- ¾ cup freshly grated Parmesan cheese
- 1½ tsp fresh lemon juice
- 1 tsp hot sauce
- 1 tsp Worcestershire sauce (or soy sauce, tamari, or coconut aminos for vegetarians)
- ½ tsp kosher salt
- 5 oz. frozen chopped spinach (thawed and squeezed dry)
Instructions
- Preheat and Prepare Oven: Preheat the oven to 350°F and place the oven rack in the middle position. Line a rimmed baking sheet with parchment paper or aluminum foil, place a wire rack inside, and spray it with nonstick cooking spray.
- Make Topping Mixture: In a food processor with the metal blade attachment, combine the bread pieces, panko breadcrumbs, and Parmesan cheese. Pulse for 3-4 seconds, then drizzle in the olive oil and pulse 1-2 more times until mixed. Set aside.
- Prepare Mushrooms: Clean the mushrooms by wiping or brushing off any dirt; if rinsed, pat dry thoroughly. Lightly brush the mushroom caps with melted butter and arrange them on the prepared baking sheet 1-2 inches apart. Set aside until filling is ready.
- Sauté Vegetables: Heat a large skillet over medium heat and add 1 tbsp butter and 1 tbsp olive oil. Once hot but before the butter burns, add diced onions and sauté, stirring frequently, until softened, about 4-5 minutes.
- Cook Artichokes: Add the chopped artichoke hearts to the skillet and cook while stirring often for 4-5 minutes until they develop a slight golden color.
- Add Garlic: Stir in minced garlic and cook for about 30 seconds, until fragrant.
- Add Butter and Flour: Add the remaining 1 tbsp of butter and stir until melted. Sprinkle the flour evenly over the vegetable mixture and cook for 1 minute, stirring continuously to avoid lumps.
- Make Cream Sauce: Gradually stir in the half and half, Parmesan cheese, lemon juice, hot sauce, Worcestershire sauce, and salt. Reduce heat to low and simmer, stirring occasionally, until the mixture thickens, approximately 3 minutes.
- Incorporate Spinach: Remove the skillet from heat and stir in the squeezed dry chopped spinach until evenly combined.
- Fill Mushrooms: Spoon the artichoke and spinach filling into each mushroom cap, pressing down gently and rounding the filling over the tops.
- Add Topping: Sprinkle the prepared breadcrumb and Parmesan topping over each filled mushroom, pressing lightly so it adheres to the filling.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the topping is golden brown and the mushrooms are tender but not overcooked.
- Rest and Serve: Remove the mushrooms from the oven, allow them to rest for 4 minutes on the wire rack, then serve warm.
Notes
- Ensure frozen spinach and artichokes are thoroughly squeezed dry to prevent soggy filling.
- Use vegetarian Worcestershire sauce substitutes like tamari or soy sauce to keep this dish vegetarian.
- Do not overcook the mushrooms to avoid them becoming too soft and losing their shape.
- For added flavor, consider adding fresh herbs like thyme or parsley to the filling.
