Spinach Stuffed Mushrooms are bite-sized treats that pop with flavor when you give them a bite. A double whammy of cheesy goodness from smooth cream cheese and mozzarella cheese. They get a bonus of zing from artichokes in the stuffing.
Even better, they are low- fat and better for your choice for an appetizer.
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❤️ Why this recipe works
- Spinach Stuffed Mushrooms are bite-sized treats that pop with flavor when you give them a bite. A double whammy of cheesy goodness from smooth cream cheese and mozzarella cheese. They get an extra bonus of zing from artichokes in the stuffing.
The mushrooms are perfect for Mother's Day, Christmas, tailgates, any holiday! A great way to add a vegetarian treat for your family and friends.
Even better, they are low- fat and better for your choice for an appetizer.
These spinach stuffed mushrooms can be prepped ahead of time and baked right before serving.
Ingredients
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- white mushrooms
- unsalted butter, room temperature
- garlic
- baby spinach
- marinated artichoke hearts
- cream cheese
- mozzarella cheese
- Panko breadcrumbs
- olive oil
- salt and pepper
Equipment
- rimmed baking sheet
- Measuring Spoons and Cups
- Stainless Steel Mixing Bowls
- Knives
- Saute Pan, 5 quart
- Pastry Brush
🔪 Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Preheat oven to 400°F/204°C.
- Clean the mushrooms, including the stem by wiping them with a paper towel.
- Remove the stems from the mushrooms and dice them into small pieces and, set aside.
- In a large skillet, over medium heat, melt the unsalted butter and add the diced mushroom stems and saute about 4 minutes to soften the mushrooms.
- Add in the garlic and spinach to wilt the spinach and blend in the garlic flavor, about 1 more minute.
- To the pan, stir in the diced artichokes, cream cheese, shredded mozzarella, Panko breadcrumbs, salt, and black pepper. Taste for seasoning.
- Taste the stuffing mixture, if needed, adjust the seasoning. Set aside.
- Add olive oil a small bowl. Use a pastry brush to dip into the olive oil and coat the mushroom caps lightly with the olive oil. Then place the mushrooms on the baking tray.
- Use a teaspoon to fill each mushroom cap with the filling. Press filling inside the cavity of the mushroom. Usually, about 2 teaspoons of the filling will fill the mushroom. Place the stuffed mushroom on the baking tray.
- When all mushrooms are filled, place the baking tray in the preheated oven I the oven for about 10-12 minutes until mushrooms are golden brown and cheese is melted.
- Serve and enjoy.
How to store, reheat, and freeze
Leftovers can be kept in a covered airtight container in the refrigerator for up to 2 days.
Make Ahead: Spinach Stuffed Mushrooms can be made one day ahead and kept in a covered airtight container in the refrigerator overnight. Then, follow the instructions to bake and serve.
💭 Expert Tips
Expert Tip: Use a paper towel or napkin to wipe the mushrooms clean and don't forget to clean the stems.
Frequently Asked Questions
A small white button or Baby Bella mushrooms. Especially for parties, the small mushrooms are so easy to handle. Use the stem in the stuffing for extra flavor.
Frozen spinach can replace fresh spinach. For every 1 pound of fresh spinach, equals 10 ounces of frozen.
Defrost the spinach in the fridge. It can take a few hours to defrost. Drain the spinach of excess liquid by either squeezing in a kitchen towel or cheesecloth.
Another option is to place the spinach in a mesh colander on top of another pan to catch the liquid. Cover the spinach with a piece of plastic wrap. Let it thaw overnight and squeeze the liquid out of the spinach.
📖 Variations
Do you want to change up this recipe?
Use other leafy veggies such as kale, escarole, or Swiss chard instead of spinach in the stuffing. Feel free to try other cheeses in the recipe, such as Fontina, Gruyere, cheddar, or brie.
Serving Suggestions
Grilled Portobello Mushroom Burger
Oven Roasted Potatoes & Mushrooms
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Spinach Artichoke Stuffed Mushrooms
Equipment
Ingredients
Instructions
- Preheat oven to 400°F/204°C.
- Clean 10 ounces white mushrooms, including the stems, by wiping them clean with a paper towel.
- Remove the stems from the mushrooms and dice them into small pieces, set aside.
- In a large skillet, over medium heat, melt 1 teaspoon unsalted butter add the diced mushroom stems, and saute about 4 minutes to soften the mushrooms.
- Add in 3 cups baby spinach or 10-ounces frozen spinach and 2 cloves garlic, peeled and minced, stir to wilt the spinach and blend in the garlic flavor, about 1 more minute.
- To the pan, stir in ½ cup marinated artichoke hearts, diced, ½ cup mozzarella cheese , 2 ounce cream cheese, 3 Tablespoons plain panko bread crumbs, ½ teaspoon kosher salt, and ½ teaspoon black pepper diced artichokes, cream cheese, shredded mozzarella, Panko breadcrumbs, salt, and black pepper. Taste for seasoning.
- Taste the stuffing mixture, if needed, adjust seasoning. Set aside.
- In a small mixing bowl, add 1 teaspoon olive oil, dip a pastry brush into the oil, coat the mushroom caps lightly with the olive oil. Then place the mushrooms on the prepared baking tray.
- Use a teaspoon to fill each mushroom cap with the filing. Press filling inside the cavity of the mushroom. Usually, about 2 teaspoons of the filling will fill the mushroom and place the stuffed mushroom on the baking tray.
- When all mushrooms are filled, place the baking tray in the preheated oven for about 10-12 minutes until mushrooms are golden brown and cheese is melted.
- Serve and enjoy.
Nutrition
Notes
- If using frozen spinach, it must be defrosted and excess fluid drained before proceeding with the recipe.
- The filling can be made ahead 2 days and keep tightly covered in the fridge.
- If prepping the entire stuffed mushroom, keep in an airtight container until ready to bake. No more than 2 days.
