Name: Spinach and Artichoke Stuffed Mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 8 ounces block-style cream cheese (room temperature); ½ cup mayonnaise; ¾ cup Parmigiano Reggiano (grated); ¾ cup Italian 4-cheese shred; 1 teaspoon minced garlic; ½ teaspoon garlic salt; 1 cup chopped spinach ((cooked and pressed)); 1½ cups artichoke hearts (chopped); 2 tablespoons chopped fresh basil; Salt and pepper (to taste); 12 large white stuffing mushrooms ((about 2½ inch diameter)); Olive oil ((for greasing pan)); ¾ cup shredded mozzarella (or unseasoned Panko breadcrumbs); 2 tablespoons grated Parmigiano Reggiano (for topping); 1 pinch salt (for topping); 1 tablespoon olive oil (for drizzling over the top)

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There’s something undeniably luscious about bite-sized appetizers, especially when they’re packed with flavor. Spinach and Artichoke Stuffed Mushrooms are a perfect blend of creamy, cheesy goodness nestled in tender mushroom caps. Ideal for entertaining or indulging in a cozy night at home, these stuffed mushrooms are sure to impress. With a handful of ingredients, you can whip up a dish that’s both sophisticated and comforting. Let’s dive into this delightful recipe that will have everyone coming back for seconds!

Why This Spinach and Artichoke Stuffed Mushrooms Stands Out

These Spinach and Artichoke Stuffed Mushrooms are not your average appetizer. The creamy filling, combined with the earthy flavor of mushrooms, creates an irresistible treat. The use of both Parmigiano Reggiano and Italian four-cheese blend gives a depth of flavor, while fresh basil adds a hint of brightness. Each mushroom cap is generously stuffed, ensuring that every bite is a flavor explosion. Perfectly baked until golden, these mushrooms are both visually appealing and delicious, making them a standout choice for any gathering.

Your Shopping Guide

8 ounces block-style cream cheese, room temperature – For a rich and creamy base.
½ cup mayonnaise – Adds moisture and a tangy flavor.
¾ cup Parmigiano Reggiano, grated – A sharp and nutty cheese that elevates the flavor.
¾ cup Italian 4-cheese shred – A melty blend that creates a gooey filling.
1 teaspoon minced garlic – For aromatic depth.
½ teaspoon garlic salt – Enhances the overall flavor.
1 cup chopped spinach (about ½ of a frozen 10 oz package, cooked and pressed) – A nutrient-rich addition.
1½ cups artichoke hearts, chopped – Sweet and tender, perfect for stuffing.
2 tablespoons chopped fresh basil – A fresh herbal note.
Salt and pepper, to taste – Essential seasonings.
12 large white stuffing mushrooms (about 2½ inch diameter) – The vessel for your stuffing.
Olive oil (for greasing pan) – Prevents sticking.
¾ cup shredded mozzarella or ¾ cup unseasoned Panko breadcrumbs – For topping, adding texture and flavor.
2 tablespoons grated Parmigiano Reggiano – Extra cheesy topping for the mushrooms.
Pinch of salt – Enhances the flavor of the topping.
1 tablespoon olive oil – For drizzling over the top.

Setup & Equipment

Baking sheet – To bake the mushrooms.
Mixing bowl – For combining the filling ingredients.
Spoon – For stuffing the mushrooms.
Oven – Preheated to 375°F (190°C).
Measuring cups and spoons – For accurate ingredient quantities.
Towel or sieve – To press out excess water from spinach.

Directions: Spinach and Artichoke Stuffed Mushrooms

Step 1: Prepare the Spinach

Start by cooking the chopped spinach according to the package directions. Once cooked, place the spinach in a towel or sieve and press out any excess water. This step is crucial to ensure your filling doesn’t become watery.

Step 2: Make the Filling

In a large mixing bowl, combine the room-temperature cream cheese, mayonnaise, grated Parmigiano Reggiano, Italian 4-cheese blend, minced garlic, garlic salt, chopped spinach, chopped artichoke hearts, and fresh basil. Mix well until all ingredients are thoroughly combined. Season with salt and pepper to taste.

Step 3: Prepare the Mushrooms

Clean the large white mushrooms by wiping them with a damp cloth to remove any dirt. Carefully remove the stems and set aside. You will use the caps for stuffing.

Step 4: Stuff the Mushrooms

Using a spoon, generously fill each mushroom cap with the spinach and artichoke filling, pressing down gently to ensure it’s packed in well.

Step 5: Prepare for Baking

Place the stuffed mushrooms on a greased baking sheet. If you’re using shredded mozzarella, sprinkle it over the tops of the stuffed mushrooms. Alternatively, if you prefer a crispy topping, mix Panko breadcrumbs with 2 tablespoons of grated Parmigiano Reggiano, a pinch of salt, and 1 tablespoon of olive oil, then sprinkle over the tops.

Step 6: Bake

Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown. Keep an eye on them to avoid burning.

Step 7: Serve and Enjoy

Once baked, remove the mushrooms from the oven and allow them to cool for a few minutes before serving. These Spinach and Artichoke Stuffed Mushrooms are best enjoyed warm, straight out of the oven!

Flavor-Forward Alternatives

Swap the spinach for kale or chard for a different green.
Add a splash of lemon juice to brighten the filling.
Incorporate sun-dried tomatoes for a tangy twist.
Use different cheese blends, like feta or goat cheese, for unique flavors.
Experiment with spices, such as red pepper flakes for a bit of heat.

Method to the Madness

The magic behind these Spinach and Artichoke Stuffed Mushrooms lies in the creamy filling that is packed with flavor. The combination of cheeses creates a rich, savory base, while the spinach and artichokes bring in a delightful texture. Baking them allows the flavors to meld beautifully, producing a dish that feels indulgent yet is surprisingly easy to make. Plus, they can be made in advance and baked just before serving, making them a perfect choice for entertaining.

Make-Ahead & Storage

If you’re planning ahead, these stuffed mushrooms can be assembled a day in advance. Simply prepare the filling and stuff the mushrooms, then cover and refrigerate. When ready to serve, just pop them in the oven and bake. Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven until warmed through for the best results.

Ask & Learn

Can I use frozen spinach?

Absolutely! Frozen spinach works perfectly for this recipe. Just be sure to thaw and squeeze out all excess moisture before adding it to the filling.

What type of mushrooms are best for stuffing?

Large white mushrooms or cremini mushrooms are ideal as they have a nice, meaty texture and can hold a good amount of filling.

Can I make these vegetarian-friendly?

This recipe is already vegetarian as it doesn’t contain any meat. Just ensure all your ingredients, like cheese, are suitable for your dietary preferences.

What can I serve with these stuffed mushrooms?

These Spinach and Artichoke Stuffed Mushrooms pair wonderfully with a fresh salad, some crusty bread, or even as part of a charcuterie board for a festive touch.

Desserts to Finish

Classic Chocolate Chip Cookies – A beloved favorite.
Blueberry Lemon Cheesecake – Bright and refreshing.
Vegan Brownies – Rich and fudgy, perfect for chocolate lovers.
Fluffy Vanilla Cupcakes – Light and delicious, a classic treat.

Ready, Set, Cook

Gather your ingredients, preheat your oven, and let the aroma of baked Spinach and Artichoke Stuffed Mushrooms fill your kitchen. This recipe is not only simple but also a fantastic way to enjoy the rich flavors of spinach and artichokes in a fun and tasty form. Whether you’re hosting a gathering or just treating yourself, these stuffed mushrooms will surely impress. Get ready to savor every bite!