Spinach and Artichoke Stuffed Mushrooms – mushrooms stuffed with spinach and artichoke dip and topped with crunchy breadcrumbs!
I don’t know that I’d ever even had a stuffed mushroom before I started crashing my husband’s family’s holiday celebrations where stuffed mushrooms are a staple and quite possibly the most important thing on the table.
I’ve been obsessed since then and they are always the first thing I put on our holiday menu.
And currently, stuffed mushrooms are the only “for sure” thing on my Thanksgiving menu. Why is it so hard to plan these things?!
Anyway, these are Spinach and Artichoke Stuffed Mushrooms.
If you are like me and have trouble deciding between the stuffed mushrooms and the spinach and artichoke dip when you’re standing in front of the appetizer table, these are perfect for you! They’re so delicious with so much texture and they may be one of my favorite things I’ve made all year.
Ingredients for Spinach and Artichoke Stuffed Mushrooms
- Mushrooms, stems removed
- Cream cheese
- Salt and pepper
- Parmesan cheese
- Frozen spinach, defrosted and all liquid squeezed out
- Artichoke hearts
- Bread crumbs
Instructions for Spinach and Artichoke Stuffed Mushrooms
- Put mushrooms on a rimmed baking sheet
- Beat together cream cheese and mayonnaise until smooth
- Add garlic, salt and pepper cup Parmesan, spinach, and chopped artichoke hearts; beat until combined
- Spoon a good amount of spinach and artichoke mixture into each mushroom cap
- In a separate bowl, combine bread crumbs and the remaining Parmesan
- Sprinkle a small amount of bread crumb mixture on the top of each mushroom
- Bake at 350F for 20 minutes until the tops are browned and the mushrooms have softened
Can You Make Stuffed Mushrooms Ahead
Yes, you can make these a few hours before you plan on serving. Just cover them well and keep refrigerated. You may need to add a couple minutes to the baking time since they will be cold.
If you need to prep them the day before, make the filling but don’t stuff the mushrooms. Store the filling in an airtight container in the fridge and then stuff them right before you plan to bake them.
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- 1 pound small mushrooms, cleaned and stems removed
- 1 8-ounce block cream cheese, softened
- 1/4 cup mayonnaise
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup plus 2 tablespoons Parmesan shredded cheese, divided
- 1 10-ounce package frozen spinach, defrosted and squeezed of all liquid
- 1 14-ounce can artichoke hearts, drained roughly chopped
- 2 tablespoons bread crumbs
- Preheat oven to 350F. Place mushrooms on a large rimmed baking sheet, hole side up.
- In the bowl of an electric mixer, beat together softened cream cheese and mayonnaise, scraping down the sides of the bowl as needed. Once combined and smooth, add garlic, salt, pepper, 1/2 cup Parmesan shredded cheese, spinach, and chopped artichoke hearts. Beat until everything is just combined.
- Spoon a good amount of the spinach and artichoke mixture into each mushroom cap. You want it piled on top.
- In a small bowl, combine the bread crumbs and the remaining 2 tablespoons of Parmesan shredded cheese. Sprinkle a bit on top of each of the stuffed mushrooms.
- Bake 20 minutes, until the top of the spinach mixture/breadcrumbs are browned and the mushrooms have softened. Serve hot.
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Amount Per Serving: Calories: 90Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 201mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 3g