These Stuffed Mushrooms are the perfect party appetizer. They're filled with a creamy spinach artichoke mixture and are little flavor bombs! Once you have one, you cant stop 😉
These Stuffed Mushrooms are going to be a hit at your next gathering! The best part is the filling…these are stuffed with a creamy spinach artichoke filling which is always a crowd favorite. Think of your favorite dip, stuffed into bite sized mushrooms. They're delicious and so fun to eat. The only problem is once you have one, you can't stop 😉
I was in charge of bringing an appetizer to a friend's birthday party which is when I tested this recipe for the first time. I'm not kidding when I say they lasted less than 5 minutes on the table! My husband didn't even get a chance to try one, haha! You can literally eat them in one bite and will be surprised with the amount of flavor jam packed into these little mushies!
Personally I love mushrooms and they're definitely one of my favorite veggies, so I love finding new ways to eat them. They’re meaty and rich, great for fellow vegetarians. When it comes to stuffed mushroom recipes, I usually love making stuffed portobello mushrooms and having them as a main meal. This time however I've kept the same concept, but made into small individual mouthfuls.
This makes them great for any type of gathering or event. Anything from the festive holidays, Thanksgiving and Christmas, to weekend lunches and even game day. Everyone will love them and they will always be a hit. What makes them so appealing is the size, color and texture. The mushrooms are lovely golden brown, the filling looks nice and creamy, and the tops have a golden crunch from the breadcrumbs.
Some other fun party appetizers great for sharing are my spinach puffs, cheesy pull apart bread and halloumi fries.
Table of Contents
What makes this recipe special
- Quick & Easy: Just a few simple steps and ingredients to make these beauties
- Popular Combo: Everyone loves the taste of spinach artichoke dip, which makes these the perfect combination
- Crowd-Pleaser: These mushrooms are always a hit at any gathering and great for the holidays, Thanksgiving, Christmas and game day of course
- Crazy Delicious: The creamy spinach and artichoke filling are delicious little flavor bombs with a little crunch from the breadcrumbs
Ingredients and Substitutions
- Cremini mushrooms, also known as baby bella mushrooms are the preferred type to use. These provide a great earthy flavor and hold the filling and their shape well. White button mushrooms work as a substitute but don't have as much flavor
- Baby spinach or classic spinach is chopped and sautéed with the mushroom stems as part of the filling. Don't worry if it seems like a lot, as it will shrink down once cooked
- Marinated artichokes brings a lovely savory tang and texture to the filling. Choosing high quality artichokes will give you the best flavor
- Cream cheese makes the filling creamy and indulgent and is base of the filling. For a lighter option, use low-fat cream cheese or ricotta will also work great. You can also use dairy free cheese to keep these stuffed mushrooms vegan
- Garlic clove is sautéed with the mushroom stems for added depth. You can also add a shallot or some onion instead
- Extra virgin olive oil is used a few ways in both sautéing and coating the mushrooms, adding richness and a delicious flavor. Butter can be used, but I always prefer olive oil
- Breadcrumbs are seasoned with grated Parmigiano Reggiano (parmesan cheese). These give the topping a lovely crunch and flavor. Use gluten-free breadcrumbs if needed
How to make Stuffed Mushrooms
These stuffed mushrooms are little flavor bombs and will impress everyone! Follow my simple steps below.
Clean mushrooms with a damp paper towels and pull off the mushroom caps
Chop up ingredients - spinach, garlic, artichokes and mushrooms stems
Saute garlic and mushroom stems in 1 tablespoon olive oil for few minutes over medium heat. Once browned season with salt and pepper
Add spinach and saute for a few minutes until wilted. Remove and place in a large bowl to cool
With the spinach, add in artichokes, cream cheese and season. Mix to combine
Add breadcrumbs, parmesan cheese in a small bowl with a teaspoon of olive oil. Season with salt and pepper and mix to combine
Preheat oven to 400℉ / 200℃. Put mushrooms on a baking sheet, season and drizzle with 1-2 tablespoon of olive oil. Toss with your hands to coat them and place them facing upwards
Spoon the cream cheese mixture into the mushroom caps, so they're evenly filled
Sprinkle all the mushrooms with the breadcrumbs
Bake for 18 - 23 minutes until the tops are lightly golden brown. Place on a cooling rack or serve immediately topped with fresh herbs
Tips and Tricks
- Never wash mushrooms or they will become soggy. Use a damp paper towel to gently wipe off dirt
- Don't throw away the mushroom stems. Instead, chop them into small pieces and saute them to add to the stuffing for a no waste recipe
- Use cremini mushrooms if possible. These hold up better during baking and have a richer flavor than white button mushrooms
- Try and pick mushrooms roughly the same size so they cook evenly
- If not serving straight away, place the cooked mushrooms on a wire rack so they don't become too soft or soggy on the bottoms
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Well that's if you have any leftover 😉
- Reheat in the oven or air fryer for a few minutes until heated through. You can also enjoy them cold or at room temperature
- I wouldn't recommend freezing these stuffed mushrooms as they can become watery one thawed
FAQs
Wipe them clean, then pop the mushroom caps off by gently twisting and pulling them off. You can then dice the stems and add these to the stuffing
Never wash the mushrooms or they will become soggy. Use a damp paper towel to gently wipe off dirt. Also ensure the filling is not watery
They're usually made from a mixture including cheese such as cream cheese, ricotta and parmesan, breadcrumbs and sometimes cured meats or marinated vegetables. Here I've made a spinach and artichoke flavor
Yes, portobello mushrooms are great but are larger, so you may need to adjust the baking time and you will have less mushrooms. White mushrooms can be used if they're your only option, but they don't have as much flavor
More Appetizer Recipes
More Mushroom Recipes
Looking for other recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Stuffed Mushrooms (Creamy Spinach Artichoke Filling)
Video
Ingredients
- 20 cremini mushrooms (~ 16oz / 450g)
- 3 cups spinach - I've used baby spinach
- ½ cup drained marinated artichokes
- 1 garlic clove
- 6oz / 175g cream cheese - preferably at room temperature
- 3 tablespoons olive oil
- Salt and black pepper
Breadcrumbs
- ¼ cup breadcrumbs
- 2 tablespoons grated parmesan cheese
- 1 teaspoon olive oil
- Salt and black pepper
Instructions
- Using damp paper towels, clean the mushrooms and wipe off any dirt. Pull off the mushroom caps and dice the stems into small pieces
- Prepare remaining filling ingredients by finely chopping the garlic and spinach, and chop the artichokes into small pieces
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic and diced mushroom stems, saute for a few minutes. Once browned season with salt and pepper
- Add the chopped spinach and saute together for a few minutes until wilted. Then place the mixture a large bowl and allow to slightly cool
- Add the artichokes and cream cheese to the mixture, and season with salt and pepper. Stir to combine to make the creamy stuffing mixture
- Place breadcrumbs and parmesan cheese in a small bowl. Season with salt and pepper and a teaspoon of olive oil. Stir to combine
- Preheat oven to 400℉ / 200℃. Place the mushroom caps on a baking sheet. Season with salt and pepper and drizzle with 1 - 2 tablespoons of olive oil. Using your hands, toss them so they're all coated and place them facing upwards
- Spoon the stuffing mixture into the mushroom caps, so they're all evenly filled. Then sprinkle all the mushrooms with the breadcrumb mixture
- Bake for 18 - 23 minutes until you can see they're cooked and the tops are lightly golden brown. Place them on a cooling rack until ready to serve or serve immediately. Then sprinkle optionally with chopped parsley and serve your delicious stuffed mushrooms and enjoy!
K Brennan says
How much breadcrumbs do you require. It just states "1/4"??
Ayeh Manfre says
1/4 Cup, thank you for the pick up. I've just corrected the recipe 🙂
Krissa says
These are SO good! Will definitely be adding them to my Christmas menu. Best mushroom dish I’ve ever had.
Ayeh Manfre says
Amazing to hear! They would be perfect for Christmas 🙂
Mandy Parrott says
I have made this twice now and every person in my family (that like mushrooms), absolutely loved these stuffed mushrooms. Huge it! There were no leftovers. So good! Thank you for this easy and very tasty recipe.
Ayeh Manfre says
Yay so amazing to hear everyone loves it!!!! You are so welcome x