Spinach-Artichoke Stuffed Mushrooms

Spinach-Artichoke Stuffed Mushrooms are an absolute revelation! From the moment I first tried making these little flavor bombs, they became an instant hit in our household. Even my picky eaters, who usually side-eye anything green, devoured them. There’s something magical about the creamy, savory spinach and artichoke filling nestled in earthy mushroom caps, all baked to golden perfection. Whether it’s for a casual weeknight appetizer, a sophisticated party snack, or even a delightful vegetarian main course, these stuffed mushrooms always disappear in a flash. The best part? They’re surprisingly easy to make, and you can even prep them ahead of time, making them a stress-free option for entertaining. Trust me, once you try this recipe, Spinach-Artichoke Stuffed Mushrooms will become a staple in your culinary repertoire.

Ingredients for Irresistible Spinach-Artichoke Stuffed Mushrooms

• 1 pound Cremini Mushrooms (or White Button Mushrooms): These form the base of our appetizer, providing an earthy flavor and sturdy structure. Choose mushrooms that are firm and evenly sized for the best presentation and cooking.
• 1 tablespoon Olive Oil: Used for sautéing the vegetables and adding a touch of richness. Extra virgin olive oil is recommended for its flavor and health benefits.
• 1 small Yellow Onion, finely diced: Adds a foundational savory flavor to the filling. Dicing it finely ensures it cooks evenly and integrates smoothly into the mixture.
• 2 cloves Garlic, minced: Essential for that pungent, aromatic kick that complements the spinach and artichokes beautifully. Freshly minced garlic is always preferable for the best flavor.
• 5 ounces Fresh Spinach, roughly chopped: Provides a vibrant green color, earthy flavor, and a boost of nutrients. Fresh spinach wilts down significantly when cooked, so don’t worry if it seems like a lot at first.
• 1 (14-ounce) can Artichoke Hearts, drained and chopped: Offers a tangy, slightly briny flavor and a tender texture that is key to the classic spinach artichoke dip taste. Make sure to drain them well to avoid a watery filling.
• 4 ounces Cream Cheese, softened: The creamy binder that brings the filling together, adding richness and a melt-in-your-mouth texture. Full-fat cream cheese provides the best flavor and consistency.
• ½ cup Grated Parmesan Cheese: Imparts a salty, nutty, and savory flavor, enhancing the overall taste profile. Freshly grated Parmesan is always superior in flavor and texture compared to pre-shredded.
• ¼ cup Mayonnaise: Adds moisture and creaminess to the filling, helping it bind together and become luxuriously smooth. Full-fat mayonnaise is recommended for the best flavor and texture.
• ¼ cup Panko Breadcrumbs: Provides a light and crispy topping, adding textural contrast to the soft filling and mushrooms. Panko breadcrumbs are coarser and crispier than regular breadcrumbs.
• ¼ teaspoon Red Pepper Flakes (optional): Adds a subtle hint of heat that balances the richness of the filling and elevates the overall flavor. Adjust the amount to your spice preference or omit if you prefer a milder taste.
• Salt and Black Pepper, to taste: Essential seasonings to enhance all the flavors in the dish. Season generously to ensure the filling is well-balanced and delicious.
• Fresh Parsley, chopped (for garnish, optional): Adds a fresh, herbaceous note and a pop of color for visual appeal.

Step-by-Step Instructions for Perfect Spinach-Artichoke Stuffed Mushrooms

1. Prepare the Mushrooms: Begin by gently cleaning the mushrooms. Using a damp paper towel, wipe away any dirt or debris from the mushroom caps. Avoid soaking them in water, as they can become waterlogged. Carefully remove the stems from each mushroom cap. You can chop the stems finely and reserve them to add to the filling for extra flavor and texture, if desired. Set the mushroom caps aside.
2. Sauté Aromatics and Mushroom Stems (Optional): Heat the olive oil in a large skillet over medium heat. If using the mushroom stems, add the chopped stems to the skillet and sauté for about 3-4 minutes, until they begin to soften. Add the diced yellow onion to the skillet and cook for another 5-7 minutes, until the onion becomes translucent and softened. Next, add the minced garlic and red pepper flakes (if using) to the skillet and cook for about 1 minute more, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Wilt the Spinach: Add the roughly chopped fresh spinach to the skillet with the onion and garlic mixture. Cook, stirring frequently, until the spinach wilts down completely. This should only take a few minutes. Once wilted, remove the skillet from the heat and set aside to cool slightly.
4. Combine Filling Ingredients: In a large mixing bowl, combine the softened cream cheese, grated Parmesan cheese, and mayonnaise. Mix well until smooth and creamy. Add the wilted spinach mixture (including the onion, garlic, and optional mushroom stems) to the bowl. Add the drained and chopped artichoke hearts to the bowl as well.
5. Season the Filling: Season the spinach artichoke filling generously with salt and black pepper to taste. Start with about ½ teaspoon of salt and ¼ teaspoon of black pepper, and then adjust to your preference. Remember that Parmesan cheese is already salty, so taste as you go. Mix all the ingredients together thoroughly until well combined and the filling is evenly distributed.
6. Stuff the Mushroom Caps: Preheat your oven to 375°F (190°C). Lightly grease a baking dish with cooking spray or olive oil. Using a spoon or your fingers, generously fill each mushroom cap with the spinach artichoke mixture. Mound the filling slightly on top of each cap, as it will settle a bit during baking.
7. Top with Panko Breadcrumbs: Sprinkle the panko breadcrumbs evenly over the stuffed mushroom caps. The panko will create a lovely golden and crispy topping as they bake.
8. Bake to Golden Perfection: Arrange the stuffed mushrooms in the prepared baking dish. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the topping is golden brown and crispy. The filling should be heated through and bubbly.
9. Cool and Garnish (Optional): Once baked, remove the stuffed mushrooms from the oven and let them cool slightly for a few minutes before serving. This will make them easier to handle and prevent burning your mouth. Garnish with fresh chopped parsley, if desired, for a pop of freshness and color.
10. Serve and Enjoy: Serve the Spinach-Artichoke Stuffed Mushrooms warm as an appetizer, side dish, or vegetarian main course. They are best enjoyed immediately while the mushrooms are tender and the filling is hot and creamy.

Nutrition Facts for Spinach-Artichoke Stuffed Mushrooms

Servings: Approximately 12 stuffed mushrooms
Calories Per Serving (per 2 mushrooms): Approximately 200 calories

• Calories: 200 kcal
• Fat: 16g

Note: Nutritional information is an estimate and can vary based on specific ingredients used and portion sizes.

Preparation Time for Effortless Entertaining

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

These Spinach-Artichoke Stuffed Mushrooms are wonderfully efficient to prepare. The active prep time mainly involves cleaning the mushrooms, chopping the vegetables, and mixing the filling. The baking time is largely hands-off, allowing you to focus on other aspects of your meal or gathering. You can even save time by prepping the filling ahead of time and stuffing the mushrooms just before baking. This recipe is perfect for both weeknight dinners and special occasions when you want a delicious and impressive dish without spending hours in the kitchen.

How to Serve Spinach-Artichoke Stuffed Mushrooms for Any Occasion

Spinach-Artichoke Stuffed Mushrooms are incredibly versatile and can be served in a variety of ways. Their rich flavor and satisfying texture make them a crowd-pleasing choice for different meals and events.

• Appetizer:
  • Party Starter: Arrange the warm stuffed mushrooms on a platter and serve them as a delightful appetizer at cocktail parties, holiday gatherings, or game day celebrations.
  • Elegant Hors d’oeuvre: For a more formal setting, present them on a serving tray with a garnish of fresh herbs for an elegant and flavorful hors d’oeuvre.
  • Pre-Dinner Nibble: Offer them as a tempting appetizer before a main course, especially for dinner parties or family meals.
• Side Dish:
  • Vegetarian Accompaniment: Serve them as a hearty and flavorful side dish alongside grilled chicken, steak, or fish for a balanced and satisfying meal.
  • Pasta Pairing: Complement pasta dishes like lasagna, spaghetti, or fettuccine Alfredo with these stuffed mushrooms for an added layer of flavor and texture.
  • Holiday Side: Include them as a vegetarian option in your holiday spread, alongside traditional dishes, to cater to diverse dietary preferences.
• Vegetarian Main Course:
  • Light Lunch or Dinner: Serve a larger portion of stuffed mushrooms (3-4 per person) with a side salad for a satisfying and healthy vegetarian lunch or light dinner.
  • Stuffed Mushroom Platter: Create a vegetarian platter featuring various stuffed mushrooms, including spinach-artichoke, alongside other vegetarian appetizers and sides for a complete meal.
• Serving Suggestions for Enhanced Enjoyment:
  • Dipping Sauce: Offer a side of ranch dressing, marinara sauce, or a creamy garlic aioli for dipping, adding extra flavor dimensions.
  • Lemon Wedges: Serve with lemon wedges to squeeze over the mushrooms for a bright and zesty finish that cuts through the richness.
  • Fresh Herbs: Garnish with extra fresh parsley, chives, or thyme for added freshness and visual appeal.
  • Warmth is Key: Serve them warm for the best texture and flavor. Reheat gently if needed to maintain their optimal serving temperature.

Additional Tips for Perfect Spinach-Artichoke Stuffed Mushrooms Every Time

To ensure your Spinach-Artichoke Stuffed Mushrooms are a resounding success, consider these helpful tips and tricks:

1. Choose the Right Mushrooms: Opt for cremini or white button mushrooms that are firm, plump, and evenly sized. Larger mushrooms are easier to stuff and create a more substantial appetizer. Avoid mushrooms that are bruised, slimy, or have dark spots.
2. Don’t Overcrowd the Pan When Sautéing: When sautéing the onions, garlic, and spinach, make sure not to overcrowd the pan. Overcrowding can cause the vegetables to steam instead of sauté, resulting in a less flavorful and potentially watery filling. Cook in batches if necessary.
3. Squeeze Out Excess Moisture from Spinach: After wilting the spinach, gently squeeze out any excess moisture. This will prevent the filling from becoming watery and ensure a richer, more concentrated flavor. You can do this by pressing the spinach against the side of the skillet with a spoon or by using your hands to gently squeeze it over the sink.
4. Soften Cream Cheese Properly: Ensure the cream cheese is properly softened before mixing it with the other filling ingredients. Softened cream cheese will blend smoothly and evenly, creating a creamy and cohesive filling. You can soften cream cheese at room temperature for about 30 minutes or microwave it in short intervals (10-15 seconds) until softened, being careful not to melt it.
5. Taste and Adjust Seasoning: Always taste the spinach artichoke filling before stuffing the mushrooms and baking. Adjust the seasoning with salt, pepper, and red pepper flakes (if using) to your liking. Remember that the flavors will mellow slightly during baking, so it’s better to slightly over-season the filling at this stage.
6. Don’t Overstuff the Mushrooms: While it’s tempting to pile the filling high, avoid overstuffing the mushroom caps. Overstuffing can cause the filling to spill out during baking and prevent the mushrooms from cooking evenly. Mound the filling slightly, but ensure it is securely placed within the mushroom cap.
7. Make Ahead for Convenience: Spinach-Artichoke Stuffed Mushrooms are excellent for making ahead. You can prepare the filling and stuff the mushrooms up to a day in advance. Store the stuffed mushrooms in an airtight container in the refrigerator. When ready to bake, simply preheat the oven and bake as directed, adding a few extra minutes to the baking time if needed to ensure they are heated through.
8. Customize Your Filling: Feel free to customize the filling to your preferences. Add other ingredients like cooked bacon or prosciutto for a meaty version, sun-dried tomatoes for a burst of sweetness, or different cheeses like mozzarella, Gruyere, or Monterey Jack for varied flavor profiles. You can also adjust the spice level by adding more or less red pepper flakes or including a dash of hot sauce.

Frequently Asked Questions About Spinach-Artichoke Stuffed Mushrooms

Q1: Can I use frozen spinach instead of fresh spinach?
A: Yes, you can use frozen spinach. Thaw the frozen spinach completely and squeeze out as much excess water as possible before adding it to the filling. About 5 ounces of fresh spinach is equivalent to approximately 10 ounces of frozen spinach, thawed and squeezed.

Q2: What if I don’t have panko breadcrumbs? Can I use regular breadcrumbs?
A: Yes, you can substitute regular breadcrumbs for panko breadcrumbs. However, panko breadcrumbs are coarser and will provide a crispier topping. If using regular breadcrumbs, you might want to lightly toast them in a dry skillet before sprinkling them over the mushrooms for added texture.

Q3: Can I make these stuffed mushrooms vegetarian and vegan?
A: Yes, this recipe is already vegetarian. To make it vegan, you would need to substitute the cream cheese, Parmesan cheese, and mayonnaise with vegan alternatives. There are many delicious vegan cream cheeses, Parmesan cheeses, and mayonnaises available on the market that work well in this recipe.

Q4: How do I store leftover Spinach-Artichoke Stuffed Mushrooms?
A: Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3-4 days.

Q5: How do I reheat leftover stuffed mushrooms?
A: Reheat leftover stuffed mushrooms in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in the microwave, but they may become slightly less crispy. For best results, oven reheating is recommended.

Q6: Can I freeze Spinach-Artichoke Stuffed Mushrooms?
A: While you can freeze stuffed mushrooms, the texture may change slightly upon thawing and reheating. For best results, freeze them before baking. Assemble the stuffed mushrooms, place them on a baking sheet, and freeze until solid. Then, transfer them to a freezer-safe bag or container. To bake from frozen, preheat the oven to 375°F (190°C) and bake for about 30-40 minutes, or until heated through and golden brown.

Q7: What are some variations I can make to this recipe?
A: There are many delicious variations! You can add cooked bacon, prosciutto, or sausage to the filling for a meaty twist. Consider incorporating sun-dried tomatoes, roasted red peppers, or caramelized onions for added flavor. Experiment with different cheeses like mozzarella, Gruyere, or pepper jack. You can also add herbs like thyme, oregano, or basil to the filling for different aromatic profiles.

Q8: Can I grill these stuffed mushrooms instead of baking them?
A: Yes, you can grill stuffed mushrooms. Preheat your grill to medium heat. Place the stuffed mushrooms on a grill-safe pan or a piece of foil. Grill for about 15-20 minutes, or until the mushrooms are tender and the filling is heated through and bubbly. Grilling will impart a smoky flavor to the mushrooms.

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