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Spinach Artichoke Stuffed Mushrooms Recipe

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4 from 30 reviews

Spinach Artichoke Stuffed Mushrooms are a lightened-up version of the classic spinach artichoke dip, cleverly served in mushroom caps instead of bread. This vegetarian appetizer offers a creamy, cheesy filling packed with spinach, artichokes, and cheeses, baked until tender and perfect for parties or gatherings.

  • Total Time: 40 minutes
  • Yield: About 2-1/2 dozen stuffed mushrooms

Ingredients

Filling

  • 3 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3/4 teaspoon garlic salt
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/3 cup shredded part-skim mozzarella cheese
  • 3 tablespoons shredded Parmesan cheese

Mushrooms

  • 30 to 35 large fresh mushrooms, stems removed
  • Additional shredded Parmesan cheese for topping

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the stuffed mushrooms.
  2. Prepare Filling: In a mixing bowl, combine softened cream cheese, mayonnaise, sour cream, and garlic salt. Mix these ingredients until smooth and creamy. Then fold in chopped artichoke hearts, squeezed spinach, shredded mozzarella, and 3 tablespoons of Parmesan cheese until well incorporated.
  3. Stuff Mushrooms: Arrange the mushrooms on foil-lined baking sheets, placing them with the stem side up. Spoon approximately 1 tablespoon of the prepared filling into each mushroom cap, distributing evenly.
  4. Add Topping: Sprinkle additional shredded Parmesan cheese on top of each filled mushroom to add a cheesy crust once baked.
  5. Bake: Place the baking sheets in the preheated oven and bake the mushrooms until they are tender and the filling is bubbly and lightly golden, about 16-20 minutes.
  6. Serve: Remove from the oven and let cool slightly before serving warm as a delicious vegetarian appetizer.

Notes

  • Make sure to squeeze out as much liquid as possible from the thawed spinach to avoid soggy filling.
  • You can use fresh spinach if preferred; sauté and cool it before mixing.
  • Using part-skim mozzarella keeps the dish lighter but still melty and flavorful.
  • For an extra flavor boost, add a pinch of crushed red pepper flakes to the filling.
  • These can be prepared ahead of time; assemble the mushrooms and refrigerate before baking.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/spinach-artichoke-stuffed-mushrooms-recipe/