Looking for an appetizer that makes everyone reach for seconds? This Spinach Artichoke Stuffed Mushrooms Recipe brings together everything you love about spinach artichoke dip and turns it into bite-sized perfection. I've been making these for years, and they disappear faster than anything else on my party table.
What makes this Spinach Artichoke Stuffed Mushrooms Recipe so special is how it takes two crowd favorites and combines them into one amazing dish. The creamy filling, melted cheese, and tender mushroom caps create the perfect balance of flavors. Whether you're hosting a holiday gathering, planning a cozy dinner, or just want a tasty snack, this Spinach Artichoke Stuffed Mushrooms Recipe delivers every single time. Trust me, once you try this Spinach Artichoke Stuffed Mushrooms Recipe, it'll become your go-to appetizer — and even a delicious side for dinner.
Why Everyone Loves This Party Favorite
These cheesy stuffed mushrooms have earned their spot as a party staple for good reason. They're packed with creamy spinach and tangy artichoke filling that tastes like your favorite dip, but in a fun, handheld form. The mushroom caps act as natural little bowls that get perfectly tender in the oven while holding all that delicious filling.
What I love most about this Spinach Artichoke Stuffed Mushrooms Recipe is how it works for almost any occasion. Holiday gatherings, game day parties, or casual get-togethers; these baked spinach and artichoke mushrooms fit right in. They're also naturally low carb and can easily become vegetarian, making them a hit with guests who have different dietary needs. Plus, they look impressive on a serving platter without requiring fancy cooking skills. The golden cheese topping and herb garnish make them Instagram-worthy, while the rich, savory flavor keeps people coming back for more.
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Ingredients
For the Mushrooms
- Large white mushroom caps (cleaned and stems removed)
- Olive oil
- Salt
- Black pepper
For the Creamy Spinach Artichoke Filling
- Cream cheese (softened; this creates the creamy base)
- Frozen spinach (thawed and squeezed dry; fresh spinach works too)
- Canned artichoke hearts (chopped; make sure to drain them well)
- Shredded mozzarella cheese (divided; adds that stretchy, melty texture)
- Grated Parmesan cheese (the secret to that nutty, savory flavor)
- Garlic (minced; fresh is best for maximum flavor)
- Sour cream (makes everything extra creamy)
- Red pepper flakes (optional; adds a subtle kick)
For the Topping
- Fresh parsley (chopped, for garnish)
- Panko breadcrumbs (creates a golden, crunchy top)
- Melted butter
- Parmesan cheese
See recipe card for quantities.
Instructions
Preparing Your Mushroom Caps
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Clean the mushroom caps gently with a damp paper towel (don't soak them, or they'll get watery).
- Remove the stems carefully by twisting them out, creating a nice cavity for the filling.
- Brush each cap with olive oil and season with salt and pepper.
- Place them gill-side up on your prepared baking sheet.
Pro Tip: Pat the mushroom caps dry after cleaning. Excess moisture is the enemy of crispy, flavorful baked mushrooms with cheese.
Making the Spinach Artichoke Mixture
- In a large mixing bowl, combine softened cream cheese, sour cream, and minced garlic.
- Mix in the squeezed-dry spinach and chopped artichoke hearts.
- Add ¾ cup mozzarella cheese and all the Parmesan cheese.
- Season with salt, pepper, and red pepper flakes if using.
- Stir everything until well combined and creamy.
Pro Tip: Make sure your spinach is completely dry. Squeeze it in a clean kitchen towel to remove every bit of water. This keeps your filling thick and prevents soggy mushrooms.
Stuffing and Topping
- Spoon the spinach artichoke mixture generously into each mushroom cap, mounding it slightly.
- In a small bowl, mix panko breadcrumbs with melted butter and 2 tablespoons Parmesan.
- Sprinkle the breadcrumb mixture over each stuffed mushroom.
- Top with the remaining ¼ cup mozzarella cheese.
Baking to Golden Perfection
- Garnish with fresh chopped parsley before serving.
- Bake the stuffed mushrooms for 20-25 minutes until the cheese is bubbly and golden.
- The mushroom caps should be tender but not mushy.
- Turn on the broiler for the last 2 minutes if you want extra crispy tops.
- Remove from oven and let them cool for 5 minutes.
Expert Cooking Tips
Getting the Perfect Texture
- The key to amazing stuffed mushroom caps is all about moisture control. After removing the stems, use a small spoon to scrape out the dark gills if you want a milder flavor. This also creates more room for filling. Always cook your mushrooms gill-side up so they hold the filling like little bowls instead of spilling everywhere.
Cheese Selection Matters
- For the creamiest spinach mushroom bites, use full-fat cream cheese at room temperature. Low-fat versions can make your filling watery and less flavorful. The combination of mozzarella and Parmesan isn't random; mozzarella gives you that stretchy, melty quality while Parmesan adds sharp, nutty notes that balance the richness.
Temperature Control Tips
- Start with room temperature ingredients; cold cream cheese won't mix smoothly
- Don't bake at temperatures higher than 375°F or the mushrooms will release too much water
- If your oven runs hot, check the mushrooms at 18 minutes to prevent burning
- The cheese should be golden and bubbling, not brown and crispy
Flavor Boosting Secrets
- Add a pinch of nutmeg to the filling for depth
- Mix in some lemon zest for brightness
- Use roasted garlic instead of raw for a sweeter, mellower flavor
- Sprinkle everything bagel seasoning on top for a fun twist
Make Them Extra Crispy
- If you love crunchy tops, broil for 1-2 minutes at the end. Watch them closely though; the line between golden perfection and burnt is thin. Another trick is to toast your breadcrumbs in butter on the stovetop before sprinkling them on. This pre-toasting gives you guaranteed crunch.
Recipe Variations & Substitutions
Dietary Modifications
- Keto-Friendly Version: Skip the breadcrumbs entirely or use crushed pork rinds for that crispy topping. This easy spinach artichoke stuffed mushrooms version keeps all the flavor while staying low carb. The mushrooms, cheese, and spinach are already keto-approved, so you're mostly there.
- Vegan Alternative: Replace cream cheese with cashew cream cheese and use nutritional yeast instead of Parmesan. Swap mozzarella for vegan cheese shreds. The texture won't be identical, but the flavor is still fantastic.
- Gluten-Free Option: Simply use gluten-free breadcrumbs or crushed gluten-free crackers for the topping. Almond flour works too, though it won't get as crunchy.
Creative Flavor Twists
- Crab Addition: Mix in ½ cup lump crab meat for an upscale version
- Bacon Lovers: Crumble crispy bacon into the filling and on top
- Italian Style: Add sun-dried tomatoes and fresh basil
- Spicy Kick: Increase red pepper flakes and add diced jalapeños
- Mediterranean: Mix in feta cheese and kalamata olives
Ingredient Swaps
- Running low on ingredients? No problem. Greek yogurt can replace sour cream. Fresh spinach can substitute frozen (just wilt and squeeze it dry first). Baby bella or cremini mushrooms work great if you can't find white mushrooms. For the artichokes, jarred marinated ones add extra flavor, just drain them well.
Portion Size Options
- Make these bite-sized by using button mushrooms, or go big with portobello mushrooms for a main course. Portobellos need about 30-35 minutes of baking time since they're thicker. You can also stuff mini bell peppers with this same filling for a different presentation.
Equipment Recommendations
- Large baking sheet (with raised edges to catch any juices)
- Parchment paper or silicone baking mat (prevents sticking and makes cleanup easy)
- Small spoon or melon baller (perfect for scooping out mushroom stems and gills)
- Large mixing bowl (for combining the creamy spinach mushroom recipe filling)
- Pastry brush (for oiling the mushroom caps evenly)
- Small cookie scoop (creates uniform portions and makes stuffing faster)
- Kitchen towel (essential for squeezing spinach completely dry)
Budget-Friendly Alternatives: Don't have a cookie scoop? Use two spoons. Skip the pastry brush and just drizzle oil. A regular baking sheet works fine; just watch for overflow.
Storage & Meal Prep Tips
Refrigerator Storage
- Store leftover Spinach Artichoke Stuffed Mushrooms Recipe in an airtight container for up to 3 days. The filling stays fresh, though the mushrooms may release some liquid. Reheat in a 350°F oven for 10 minutes to crisp them back up. Microwaving works in a pinch, but you'll lose that golden crunchy top.
Freezing Instructions
- These make ahead appetizers freeze beautifully before baking. Prepare the mushrooms completely, place them on a baking sheet, and freeze until solid. Transfer to a freezer bag for up to 2 months. Bake from frozen at 375°F for 30-35 minutes. This trick is perfect for holiday planning when you want everything ready to go.
Prep Ahead Strategy
- Day Before: Clean and prep mushroom caps, store covered in the fridge. Make the filling and keep it separate. Assemble the morning of your party.
- Morning Of: Stuff the mushrooms, cover with plastic wrap, and refrigerate. Add the breadcrumb topping right before baking for maximum crunch.
- Quick Reheat: Already baked mushrooms? Pop them under the broiler for 2-3 minutes to refresh the tops.
Grandma's Secret That Changes Everything
Here's what took me years to figure out about this Spinach Artichoke Stuffed Mushrooms Recipe: the secret is in the double-drain method. After thawing your spinach, squeeze it in a kitchen towel. Then, let it sit on paper towels for another 10 minutes. That extra step removes hidden moisture that would otherwise make your filling watery and your mushrooms soggy. It seems small, but it's the difference between good stuffed mushrooms and incredible ones.
The second game-changer involves the cream cheese. Mix it with the sour cream first until it's completely smooth before adding anything else. This creates an emulsified base that holds everything together perfectly. When you add the spinach and artichokes to an already smooth, creamy mixture, they distribute evenly instead of clumping. Your Spinach Artichoke Stuffed Mushrooms Recipe will have consistent flavor in every single bite. These two simple tricks transform a decent appetizer into something people beg you to make again.
FAQ
How long to cook stuffed mushroom caps at 350 degrees?
At 350°F, your Spinach Artichoke Stuffed Mushrooms Recipe will need 25-30 minutes. The lower temperature cooks them more gently, which is great if you're worried about the mushrooms releasing too much liquid. Just watch the cheese; it should be melted and bubbly with light golden spots.
What temperature do you cook baked stuffed mushrooms at?
The ideal temperature for this Spinach Artichoke Stuffed Mushrooms Recipe is 375°F. This gives you perfectly tender mushroom caps with golden, bubbling cheese in about 20-25 minutes. Going higher risks drying out the mushrooms, while lower temperatures take longer and can make them watery.
How do you make stuffed mushrooms not soggy?
The trick to avoiding soggy mushrooms in your Spinach Artichoke Stuffed Mushrooms Recipe is moisture control. First, never wash mushrooms under running water; wipe them with a damp cloth instead. Second, squeeze your spinach bone-dry. Third, don't overcrowd the baking sheet so steam can escape. Finally, bake at the right temperature (375°F) so they cook quickly without releasing too much liquid.
Can you prepare stuffed mushrooms the day before?
Absolutely! This Spinach Artichoke Stuffed Mushrooms Recipe is perfect for prep-ahead cooking. Clean and stuff the mushrooms, cover them tightly with plastic wrap, and refrigerate for up to 24 hours. Wait to add the breadcrumb topping until right before baking. They might need an extra 5 minutes in the oven since they're starting cold, but the flavor will be just as amazing.
Time to Celebrate Your New Favorite Appetizer
This Spinach Artichoke Stuffed Mushrooms Recipe has everything you want in a party appetizer: rich flavor, impressive presentation, and easy prep. Whether you're making them for a holiday feast or a casual weekend gathering, these creamy, cheesy bites will steal the show. The best part? They're so simple that you'll find yourself making them all the time.
Once you've mastered this Spinach Artichoke Stuffed Mushrooms Recipe, keep the party going with more crowd-pleasers. Try a creamy Burrata Pasta Recipe for a stunning main course that's just as impressive as these appetizers. Or whip up some Pesto Shrimp Linguine Recipe for a fresh, flavorful dish that pairs perfectly with the rich, cheesy flavors of these stuffed mushrooms. Your guests will think you spent hours in the kitchen, but we'll know the truth. These recipes make entertaining easy and delicious, giving you more time to actually enjoy your party instead of stressing in the kitchen.
Home Cook-By Lisa Johnson💛
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Pairing
These are my favorite dishes to serve with Spinach Artichoke Stuffed Mushrooms Recipe
Spinach Artichoke Stuffed Mushrooms Recipe
Equipment
- 1 Large baking sheet with raised edges to catch juices
- 1 Parchment paper or silicone mat to prevent sticking
- 1 Large mixing bowl for combining filling
- 1 Small spoon or melon baller to remove stems and fill mushrooms
- 1 Pastry brush to brush mushroom caps with oil
- 1 Small Bowl for mixing topping
- 1 Kitchen towel to squeeze spinach dry
- 1 Oven preheated to 375°F
Ingredients
- 20 large white mushroom caps cleaned and stems removed
- 2 tablespoon olive oil for brushing
- ½ teaspoon salt to season mushrooms
- ¼ teaspoon black pepper freshly ground
- 8 oz cream cheese softened
- 1 cup frozen spinach thawed and squeezed dry
- 1 cup canned artichoke hearts chopped and drained
- 1 cup shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese for creamy flavor
- 3 cloves garlic minced
- ¼ cup sour cream or Greek yogurt
- ¼ teaspoon red pepper flakes optional, for heat
- ⅓ cup panko breadcrumbs for topping
- 2 tablespoon melted butter mixed with breadcrumbs
- 2 tablespoon Parmesan cheese for topping
- fresh parsley chopped, for garnish
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Clean mushrooms, remove stems, brush with olive oil, and season with salt and pepper.
- In a large bowl, mix cream cheese, sour cream, and garlic until smooth.
- Add spinach, artichokes, mozzarella (¾ cup), Parmesan, salt, pepper, and red pepper flakes. Stir well.
- Spoon filling into mushroom caps and arrange on baking sheet.
- In a small bowl, combine breadcrumbs, melted butter, and Parmesan. Sprinkle on top.
- Add remaining mozzarella on top of each mushroom.
- Bake for 20–25 minutes until golden and bubbly. Broil 2 minutes for crispier tops.
- Cool for 5 minutes, garnish with parsley, and serve warm.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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