Spinach and Artichoke Stuffed Mushrooms
These spinach and artichoke stuffed mushrooms are a delicious bite-sized appetizer featuring creamy spinach-artichoke filling baked inside tender mushroom caps. Perfect for holidays, parties, or easy entertaining.
Servings: 20 mushrooms
Calories: 85kcal
Cost: 12
Equipment
- baking sheet
- parchment paper
- mixing bowl
- spoon
- measuring cups and spoons
Ingredients
- 20 white or cremini mushrooms, stems removed
- 1 tbsp olive oil
- 4 oz cream cheese, softened
- 0.5 cup frozen spinach, thawed and drained
- 0.5 cup canned artichoke hearts, chopped
- 0.25 cup sour cream
- 0.25 cup grated Parmesan cheese
- 0.25 cup shredded mozzarella cheese
- 1 clove garlic, minced
- 0.25 tsp salt
- 0.25 tsp black pepper
- 0.25 cup breadcrumbs (optional topping)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly brush with olive oil.
- Clean mushrooms and remove stems. Arrange mushroom caps on the prepared baking sheet.
- In a bowl, mix cream cheese, spinach, artichokes, sour cream, Parmesan, mozzarella, garlic, salt, and pepper until creamy.
- Spoon the mixture evenly into each mushroom cap, mounding slightly.
- Sprinkle breadcrumbs and extra Parmesan on top if desired.
- Bake for 18–20 minutes or until golden brown and bubbly.
- Let cool slightly before serving warm.
Notes
Use medium or large mushrooms for easy stuffing. You can prepare the filling ahead of time and bake before serving. For extra flavor, sprinkle with Parmesan and breadcrumbs before baking.