Spinach-Artichoke Stuffed Mushrooms
Spinach-artichoke stuffed mushrooms are an easy and delicious appetizer that’ll be a winner at any party!
Looking for an appetizer that’s sure to please a crowd? These mushrooms stuffed with cream cheese, Parmesan, artichoke hearts, and spinach is a delicious and easy appetizer that won’t last long at any party. It’s like spinach-artichoke dip taken to the next level!
If I’m not bringing a dessert to a holiday potluck, I almost always go with an appetizer. And these spinach-artichoke stuffed mushrooms are a good example of why— they’re bite-sized, require no utensils, and can easily be enjoyed while you’re walking around catching up with friends and family.
Table of Contents
- Ingredients you’ll need
- How to make these spinach artichoke stuffed mushrooms
- Make these spinach-artichoke stuffed mushrooms ahead?
- Recipe FAQs
- Other holiday appetizer recipes
- Get the recipe
Ingredients you’ll need
- Cream cheese, sour cream, and mayonnaise provide the base for the filling.
- Salt, pepper and garlic powder for seasoning.
- Parmesan cheese
- Canned artichoke hearts
- Frozen spinach, though I have instructions below for using fresh spinach instead.
- Cremini mushrooms (preferred), or button mushrooms.
How to make these spinach artichoke stuffed mushrooms
- Remove the mushroom stems. This is really easy, you should be able to just pull them out with your fingers. If your mushrooms are visably dirty, wipe them clean with a paper towel.
- Make filling. Combine cream cheese, sour cream, mayonnaise, salt and pepper, and garlic powder in a bowl until smooth. Add drained canned artichoke hearts, spinach and parmesan cheese and stir until combined.
- Stuff mushrooms. Use a spoon to fill the mushroom caps with the filling so they’re mounded slightly on top (amount you’ll need will vary based on mushroom size). Top with additional parmesan cheese.
- Bake. Place stuffed mushrooms on a greased baking sheet pan and bake in a preheated 400°F oven until lightly browned on top, 15-20 minutes.
- Enjoy! These spinach artichoke mushrooms can be served warm or at room temperature. See below for tips to make them ahead or reheat.
Make these spinach-artichoke stuffed mushrooms ahead?
Prepping for a party? Stuffed mushrooms can absolutely be prepared or made ahead of time! Here are a few options:
- The filling can be mixed up to 5 days in advance and stored in the fridge.
- The assembled mushrooms can be assembled up to 24 hours in advance and stored in the fridge until ready to bake.
- Baked mushrooms can be stored in the fridge for up to 3 days and reheated before serving.
Yes! I like to use frozen because it makes this recipe so easy, but you can use fresh. Use about 1lb of fresh spinach, remove stems, and cook in a non-stick pan for over medium high heat for about 3-4 minutes. Cool slightly, then chop on a cutting board. Finally, squeeze as much liquid out of the spinach as possible. Read more here.
To wash mushrooms, you should gently brush off any visible dirt with a soft-bristled brush or paper towel. Avoid soaking them in water, as mushrooms are very absorbent and can become waterlogged. If necessary, you can quickly rinse them under cold water and pat them dry immediately.
I have only made this recipe with the ingredients listed. I recommend using cream cheese, but if you’d like to use plain Greek yogurt in place of the sour cream and/or mayonnaise, it should still work, but know this hasn’t been tested.
To reheat stuffed mushrooms, cover the pan with foil. Warm in a 350°F oven for about 15 minutes until heated through.
Other holiday appetizer recipes
Get the recipe
Spinach-Artichoke Stuffed Mushrooms
- 4 ounces cream cheese , softened to room temperature
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 14 ounce can artichoke hearts , roughly chopped
- 10 oz package frozen chopped spinach , thawed and squeezed of excess liquid
- 1/2 cup grated Parmesan cheese , plus more for topping
- 30-35 cremini mushrooms , stems removed
- Preheat oven to 400°F and grease a sheet pan with nonstick spray.
- In a large bowl combine the cream cheese, mayonnaise, sour cream, garlic powder, salt and pepper. Add artichoke hearts, spinach and Parmesan cheese and stir until combined.
- Add spoonfuls of spinach artichoke mixture to the mushrooms, about 1-3 tablespoons per mushroom depending on the size of the mushroom. Place on prepared pan and top with more Parmesan cheese.
- Bake until cheese is melted and topping is lightly browned, about 15-20 minutes.
- Serve immediately.
- Make ahead: The filling can be mixed up to 5 days in advance and stored in the fridge. The assembled mushrooms can be assembled up to 24 hours in advance and chilled in the fridge until ready to bake. Baked mushrooms can be stored in the fridge for up to 3 days and reheated before serving.
- To reheat: Cover mushrooms with foil and warm in a 350°F oven for about 15 minutes.