Spinach and Artichoke Stuffed Mushrooms

If you’re looking for a guaranteed crowd-pleaser that requires minimal effort but delivers maximum flavor, stop right here. These Spinach and Artichoke Stuffed Mushrooms take the irresistible, decadent flavor of the classic spinach and artichoke dip and stuff it right into savory, earthy mushroom caps. The result is a perfect, bite-sized appetizer that is rich, creamy, cheesy, and completely unforgettable.

This recipe is your secret weapon for stress-free entertaining. It’s naturally vegetarian, easy to prep ahead of time, and bakes up beautifully in under 20 minutes. We’ll show you the crucial steps to ensure your mushrooms are tender and juicy (never watery!) and your filling stays perfectly creamy and baked to a golden brown perfection on top. Forget fussy finger foods; these cheesy baked mushrooms offer elegance and pure comfort in every single bite.

Get ready to impress your guests and watch these irresistible Spinach and Artichoke Stuffed Mushrooms disappear the moment they hit the table. They’re the ultimate party food upgrade!

Why This Appetizer is a Guaranteed Crowd-Pleaser

This recipe is a massive hit on every appetizer platter, making it ideal for a high-performing blog post and Pinterest content. The success lies in the perfect marriage of flavors and textures.

• Classic Flavor, New Format: Everyone loves spinach and artichoke dip. Transforming that creamy, tangy, cheesy dip into a handheld, baked mushroom appetizer makes it instantly appealing and much easier to serve at a party.
• Textural Contrast: The savory, tender, and slightly chewy mushroom cap provides the perfect earthy contrast to the rich, creamy, and soft filling. The topping is baked until golden brown and slightly crisp, adding a final layer of texture.
• Make-Ahead Magic: These stuffed mushrooms are the perfect make-ahead appetizer. You can prep the filling and stuff the caps hours, or even a full day, before your event. This frees up precious time when you need it most.
• Naturally Vegetarian: This is a wonderful, hearty vegetarian appetizer that doesn’t feel like a compromise. The richness of the cheese and the satisfying size of the mushroom cap make it a substantial bite for everyone.
• Nutrient-Dense: You’re essentially enjoying a vegetable-packed dip! Mushrooms, spinach, and artichokes provide a fantastic base, making this a slightly healthier indulgence compared to traditional fried or carb-heavy appetizers.

Ingredients

This recipe is designed to be simple, relying on high-quality dairy and fresh aromatics for the best flavor.

For the Stuffed Mushrooms

• 24 large Cremini mushrooms (or large white button mushrooms), approximately 1.5 to 2 inches wide
• 1 tablespoon olive oil
• Salt and freshly ground black pepper

For the Creamy Spinach and Artichoke Filling

• 8 ounces cream cheese, softened to room temperature
• 1/2 cup grated Parmesan cheese (plus 2 Tbsp for topping)
• 1/2 cup shredded Mozzarella cheese
• 1/2 cup canned or jarred artichoke hearts, drained well and chopped
• 1/2 cup frozen spinach, thawed and squeezed completely dry
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional, for a hint of heat)
• 1/4 teaspoon dried oregano
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon black pepper

Step-by-Step Instructions: Prep, Mix, and Bake

The key to perfect stuffed mushrooms is proper preparation of the mushroom caps to prevent them from becoming soggy.

Part 1: Preparing the Mushrooms (15 Minutes)

1. Clean the Mushrooms: Gently wipe the mushrooms clean with a damp paper towel to remove any surface dirt. Do NOT rinse them under water or soak them, as they act like sponges and will absorb liquid, leading to a watery final product.
2. Remove Stems: Carefully twist or pull the stems off the mushroom caps. Finely chop the stems and set them aside.
3. Dry the Caps (CRITICAL STEP): Place the mushroom caps, cavity-side up, on a clean, dry paper towel for at least 10 minutes. This helps remove any remaining surface moisture.
4. Prep for Baking: Preheat your oven to 375∘F (190∘C). Lightly coat a baking sheet with nonstick spray or line it with parchment paper. Place the mushroom caps on the sheet. Drizzle the caps with 1 tablespoon of olive oil and season lightly with salt and pepper.

Part 2: Making the Creamy Filling (10 Minutes)

1. Cook Stems (Optional but Recommended): In a small skillet, sauté the chopped mushroom stems in 1 teaspoon of olive oil over medium heat for 3-5 minutes, until their moisture has evaporated. This concentrates their flavor.
2. Combine Cream Base: In a medium mixing bowl, beat the softened cream cheese until smooth. Add the Parmesan cheese, Mozzarella cheese, minced garlic, red pepper flakes, oregano, salt, and pepper. Mix until just combined.
3. Add Veggies: Fold in the chopped artichoke hearts and the thoroughly squeezed dried spinach. Ensure the spinach is bone-dry; excess moisture will ruin the filling’s texture. Fold in the optional sautéed mushroom stems.

Part 3: Stuffing and Baking (20 Minutes)

1. Stuff the Caps: Using a small spoon or your fingers, generously scoop the creamy filling into each mushroom cap. Press the filling down gently and create a nice rounded dome on top.
2. Top with Cheese: Sprinkle the tops of the stuffed mushrooms with the remaining 2 tablespoons of Parmesan cheese.
3. Bake: Bake for 18–20 minutes, or until the mushrooms are tender and have released some of their natural moisture, and the tops of the filling are golden brown and bubbling.
4. Garnish and Serve: Remove from the oven and let cool for 2-3 minutes. Garnish with a sprinkle of chopped fresh parsley or chives. Serve warm.

Pro Tips for Preventing Soggy Stuffed Mushrooms

The biggest challenge with any baked mushroom recipe is preventing the mushroom caps from turning into watery sponges. Follow these tips for firm, tender caps and a perfectly creamy filling.

• No Water Bath: As mentioned, never wash your mushrooms under running water. Always wipe them clean. If you must rinse, do it very quickly and then spend extra time drying them thoroughly.
• The Air Dry Method: This is key. After prepping the caps, place them on a rack or paper towel-lined baking sheet, cavity-side down, in the refrigerator for 30 minutes to an hour. This allows the surface moisture to evaporate naturally.
• Use Softened, Not Melted, Cream Cheese: Your cream cheese must be genuinely softened to room temperature for the smoothest filling. If you try to mix cold cream cheese, you’ll overwork the mixture, and it will be lumpy.
• Dry the Spinach! Frozen spinach contains a massive amount of water. After thawing, place the spinach in a clean kitchen towel or paper towels and wring out every last drop of moisture. A watery filling will leak out during baking.
• Stuff High and Tight: Don’t be shy! Pack the filling generously into the mushroom caps, creating a nice dome shape. The filling will hold its shape and bake into a beautiful crust.

Serving Suggestions and Creative Variations

These Spinach and Artichoke Stuffed Mushrooms are versatile and can be adapted for any taste preference or dietary need.

Flavor and Ingredient Variations

• Add Protein (Meat Lovers): For a heartier bite, mix in 1/2 cup of cooked, crumbled Italian sausage (mild or hot) or finely diced prosciutto or crispy bacon into the filling mixture. Ensure any added meat is pre-cooked and cooled.
• Seafood Spin: Chop up some cooked shrimp or crab meat and fold it into the creamy filling for a luxurious seafood version.
• Cheese Swap: Replace 1/4 cup of the Parmesan with smoked Gouda or sharp white Cheddar for a bolder, smokier flavor. You can also mix in some crumbled feta cheese for a salty, Mediterranean tang.
• Gluten-Free Crumb: For added texture, mix 1/4 cup of gluten-free panko breadcrumbs into the filling before stuffing. This helps bind the filling and adds a crisp element.

Presentation and Pairing

• Serving Temperature: These are best served hot or warm. If they cool down completely, the cheese can firm up. Keep them warm in a slow cooker on the “keep warm” setting if serving at a party.
• Make it an Entrée: Use this same filling recipe to stuff larger Portobello mushroom caps. These are the perfect size for an elegant vegetarian dinner entrée. Bake them for 25-30 minutes, or until the caps are tender.
• Wine Pairing: Pair these rich, creamy appetizers with a crisp, acidic white wine like Sauvignon Blanc or a light, unoaked Chardonnay. The acidity cuts through the richness of the cheese perfectly.

Frequently Asked Questions

• Can I make the filling ahead of time? Yes! The filling can be mixed together up to 48 hours in advance. Store it tightly covered in an airtight container in the refrigerator. When ready to use, let it sit on the counter for 10-15 minutes to soften slightly before stuffing the caps.
• How do I store the stuffed mushrooms before baking? You can assemble the stuffed mushrooms completely (stuffing and topping with cheese) and arrange them on the baking sheet. Cover the baking sheet tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove the plastic wrap and bake as directed, adding 5 minutes to the baking time since they are starting cold.
• Can I freeze the stuffed mushrooms? Yes, but you must freeze them before baking.
  1. Assemble the stuffed mushrooms completely.
  2. Place the baking sheet directly into the freezer until the mushrooms are completely solid (about 2 hours).
  3. Transfer the frozen stuffed mushrooms to a freezer-safe zip-top bag or airtight container. Freeze for up to 3 months.
  4. To Bake: Bake from frozen at 375∘F (190∘C) for 25–30 minutes, or until the mushrooms are tender and the filling is golden brown and fully cooked through.
• My mushrooms came out oily. Why? Mushrooms naturally contain moisture, and when the mushroom is cooked, some of that liquid mixes with the oil and melted cheese. To minimize this, ensure you pat the caps completely dry before stuffing them. Also, use a wire rack in the baking sheet to elevate the mushrooms, allowing the moisture to drip away from the caps as they bake.
• What kind of mushrooms are best? We recommend using Cremini (Baby Bella) or large white button mushrooms. Cremini mushrooms have a slightly deeper, earthier flavor than white button mushrooms, which complements the rich filling beautifully.

These Spinach and Artichoke Stuffed Mushrooms deliver big flavor with minimal fuss, making them the ideal recipe for your next gathering. Enjoy!

Don’t forget to Pin this easy appetizer recipe for your next party and tell us your favorite dip-to-appetizer transformation in the comments below!