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Homemade spinach artichoke stuffed mushrooms recipe fresh from the oven on a white plate, photographed on a clean kitchen counter from an overhead angle.

Spinach Artichoke Stuffed Mushrooms Recipe

Creamy, cheesy, and bite-sized—these spinach artichoke stuffed mushrooms combine everyone’s favorite dip into a perfect party appetizer. Ready in 30 minutes, they’re rich, savory, and guaranteed to disappear fast.
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Course: Appetizer, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 10 minutes
Total Time: 50 minutes
Servings: 20 stuffed mushrooms
Calories: 120kcal
Cost: $10

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.

Nutrition

Serving: 2g | Calories: 120kcal | Carbohydrates: 4g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 25mg | Sodium: 220mg | Potassium: 160mg | Fiber: 0.8g | Sugar: 1g | Vitamin A: 900IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 0.7mg