Spinach Artichoke Stuffed Mushrooms

5 from 12 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

Cook Time 12

Total Time 27

Servings mushrooms

Calories 46kcal

Author Eileen Murphy Kelly

Equipment

Ingredients

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

US Customary - Metric

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.

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