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Spinach artichoke stuffed mushrooms on a baking tray.
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5 from 11 votes

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.
Course Appetizer
Cuisine American
Keyword crab stuffed mushrooms, spinach artichole stuffed mushrooms, spinach stuffed mushrooms
Prep Time 15 minutes
Cook Time 12 minutes
0 minutes
Total Time 27 minutes
Servings 15 mushrooms
Calories 46kcal
Author Eileen Kelly

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

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