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Spinach and Artichoke Stuffed Mushrooms

Spinach and Artichoke Stuffed Mushrooms

Get ready to transform your appetizer game with these irresistible Spinach and Artichoke Stuffed Mushrooms that are about to become the star of every gathering! Imagine biting into a perfectly roasted mushroom cap filled with a creamy, cheesy mixture that combines the earthy richness of spinach and the tangy sophistication of artichoke hearts. These bite-sized delights are not just a recipe—they're a culinary experience that will have your guests begging for more, guaranteed to elevate your hosting skills from ordinary to extraordinary.

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings

Ingredients

  1. 12 large mushrooms, stems removed
  2. 1 cup fresh spinach, chopped
  3. 1 cup artichoke hearts, chopped
  4. 1/2 cup cream cheese
  5. 1/2 cup grated Parmesan cheese
  6. 1/4 cup breadcrumbs
  7. 1 clove garlic, minced
  8. Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Carefully clean the mushrooms using a damp paper towel, removing any dirt. Gently remove the stems, creating a hollow cavity for the stuffing, and set aside.
  3. In a medium mixing bowl, combine cream cheese, chopped spinach, chopped artichoke hearts, minced garlic, grated Parmesan cheese, and breadcrumbs. Mix thoroughly until all ingredients are well incorporated.
  4. Season the mixture with salt and pepper, tasting and adjusting the seasoning to ensure a balanced flavor profile.
  5. Using a small spoon, carefully fill each mushroom cap with the spinach and artichoke mixture, mounding slightly and ensuring an even distribution.
  6. Arrange the stuffed mushrooms on the prepared baking sheet, leaving a small space between each mushroom to allow for even cooking.
  7. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown and slightly crispy.
  8. Remove from the oven and let cool for 5 minutes to allow the filling to set and prevent burning.
  9. Serve warm as an appetizer or side dish, garnishing with additional fresh chopped parsley or a sprinkle of extra Parmesan cheese if desired.

Tips

  1. Choose large, firm mushrooms with intact caps to ensure a sturdy base for your stuffing.
  2. Pat mushrooms completely dry before stuffing to prevent excess moisture during baking.
  3. For extra flavor, consider adding a pinch of red pepper flakes or fresh herbs to the filling.
  4. Don't overstuff the mushrooms; a heaping teaspoon is usually perfect to prevent spillage.
  5. Use room temperature cream cheese for easier mixing and smoother filling.
  6. For a golden, crispy top, consider broiling for 1-2 minutes at the end of cooking.
  7. Prepare the filling ahead of time and refrigerate to let flavors meld together.
  8. Serve immediately after cooking for the best texture and temperature.

Nutrition Facts

Calories: 85kcal

Carbohydrates: 4g

Protein: 5g

Fat: 6g

Saturated Fat: g

Cholesterol: 15mg

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