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    Home » Recipes » Recipes

    Spinach Artichoke Stuffed Mushrooms

    Published: Dec 24, 2022 · Modified: Dec 24, 2022 by Eileen Murphy Kelly

    Jump to Recipe
    Collage of mushrooms stuffed with cheese and spinach.

    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.

    Side view of a baked stuffed spinach mushroom that is filled with cheese and artichoke on a baking sheet

    Save the Recipe?

    Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!

    Even better, they are low- fat and better for your choice for an appetizer.

    Looking for specifics on the recipe? Use the table of contents to click on sections of the recipe.

    Jump to:
    • ❤️ Why this recipe works
    • Ingredients
    • Equipment
    • 🔪 Instructions
    • How to store, reheat, and freeze
    • 💭 Expert Tips
    • Frequently Asked Questions
    • 📖 Variations
    • Serving Suggestions
    • Similar recipes
    • 📖 Recipe
    • 💬 Comments

    ❤️ 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

    As an Amazon Associate, I earn from qualifying purchases.

    • white mushrooms
    • unsalted butter, room temperature
    • garlic
    • baby spinach
    • marinated artichokes 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.

    1. Preheat oven to 400°F/204°C.
    2. Clean the mushrooms, including the stem by wiping them with a paper towel.
    3. Remove the stems from the mushrooms and dice them into small pieces and set aside.
    4. 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.
    5. Add in the garlic and spinach to wilt the spinach and blend in the garlic flavor, about 1 more minute.
    6. To the pan, stir in the diced artichokes, cream cheese, shredded mozzarella, Panko breadcrumbs, salt, and black pepper. Taste for seasoning.
    7. Taste the stuffing mixture, if needed, adjust seasoning. Set aside.
    8. In a small bowl, add the olive oil, 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.
    9. 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.
    10. 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.
    11. 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 instructions to bake and serve.

    Spinach stuffed mushrooms in two rows on a white platter.

    💭 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

    What are the best mushrooms for stuffing?

    Use 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.

    Can frozen spinach be used for this recipe?

    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 to squeeze the liquid out of spinach.

    📖 Variations

    Do you want to change up this recipe? Here are some ways that you increase the flavor of this dish.

    Use other leafy veggies such as kale, escarole, or swiss chard in lieu of the spinach as part of the stuffing. Also feel free to try other cheese in the recipe such as Fontina, Gruyere, cheddar, or brie.

    Serving Suggestions

    Crab Stuffed Mushrooms: Crab stuffing is amazing in mushrooms. Another easy recipe.

    Grilled Portobello Mushroom Burger: A personal favorite veggie burger.

    Salisbury Steaks: Rich ground beef sauteed in a brown gravy loaded with mushrooms, yum.

    Oven Roasted Potatoes & Mushrooms created by Teaspoons of Goodness is another amazing recipe I hope you try.

    Similar recipes

    Crab Stuffed Mushrooms are another flavor filled stuffed mushroom that are always a hit.

    Sauteed Mushrooms are perfect to serve with steaks and burgers.

    Portobello Mushroom burgers are always a hit for the veggie lovers and omnivores love them too.

    I love any comments or questions, please feel free to leave them below.

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    Thank you for your continued support. I am forever grateful.

    Eileen  xo

    If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

    If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

    📖 Recipe

    Spinach artichoke stuffed mushrooms on a baking tray.

    Spinach Artichoke Stuffed Mushrooms

    Spinach stuffed mushrooms, flavor-packed mushrooms filled with flavor from double cheese, spinach, and artichoke. A low-fat appetizer that is great for family parties and holidays.
    5 from 12 votes
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    Course: Appetizer
    Cuisine: American
    Keyword: crab stuffed mushrooms, spinach artichole stuffed mushrooms, spinach stuffed mushrooms
    Prep Time: 15 minutes minutes
    Cook Time: 12 minutes minutes
    0 minutes minutes
    Total Time: 27 minutes minutes
    Servings: 15 mushrooms
    Calories: 46kcal
    Author: Eileen Kelly

    As an Amazon Associate, I earn from qualifying purchases

    Equipment Needed:

    • As an Amazon Associate I earn from qualifying purchases
    • rimmed baking sheet
    • Measuring Spoons and Cups
    • Stainless Steel Mixing Bowls
    • Knives
    • Saute Pan, 5 quart
    • Pastry Brush

    Ingredients

    • 10 ounce small white mushrooms, about 15 mushrooms
    • 1 teaspoon unsalted butter
    • 3 cups baby spinach or 10-ounce frozen spinach see note 1
    • 2 clove garlic, peeled and minced
    • ½ cup marinated artichokes hearts, diced drain the liquid
    • 2 ounce cream cheese low-fat cream cheese can be used
    • ½ cup mozzarella cheese low-fat mozzarella cheese can be used
    • 3 Tablespoons plain panko bread crumbs
    • 1 teaspoon olive oil
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    US Customary - Metric

    Save the Recipe?

    Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!

    Instructions

    • 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 seasoning. Set aside.
    • In a small bowl, add the olive oil, 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 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 i the oven for about 10-12 minutes until mushrooms are golden brown and cheese is melted.
    • Serve and enjoy.

    NOTES

    Be sure to check the Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe. 
    • 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.
    I am not a registered dietician but I try to give the most accurate nutritional information as possible. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.
     
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    Nutrition

    Serving: 1mushroom | Calories: 46kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 4mg | Sodium: 93mg | Potassium: 115mg | Fiber: 0g | Sugar: 0g | Vitamin A: 670IU | Vitamin C: 3.5mg | Calcium: 48mg | Iron: 0.5mg
    Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

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