Spinach-Artichoke Stuffed Mushrooms

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Spinach and artichoke stuffed mushrooms are a delicious appetizer that’ll be a winner at any party!

Spinach and artichoke stuffed mushrooms are a fabulous appetizers!

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. 

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Mushrooms

Filling for spinach-artichoke stuffed mushrooms

Can stuffed mushrooms be made 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.

How to reheat stuffed mushrooms

To reheat stuffed mushrooms, cover the pan with foil. Warm in a 350°F oven for about 15 minuted until heated through.

Spinach-artichoke stuffed mushrooms ready for the oven

Other holiday appetizer recipes

If you like these artichoke-stuffed mushrooms, you might also enjoy these other appetizers ideal for the holidays:

Spinach and artichoke stuffed mushrooms are a fabulous appetizers!

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Spinach-Artichoke Stuffed Mushrooms

Spinach and artichoke stuffed mushrooms are a fabulous appetizer!

Ingredients:

  • 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

Directions:

  1. Preheat oven to 400°F and grease a sheet pan with nonstick spray.
  2. 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.
  3. 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.
  4. Bake until cheese is melted and topping is lightly browned, about 15-20 minutes.
  5. Serve immediately.

Notes:

  • 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.
Recipe adapted from Taste of Home.

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.