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Homemade Spinach Artichoke Stuffed Mushrooms photo

Spinach Artichoke Stuffed Mushrooms

These Spinach Artichoke Stuffed Mushrooms are a creamy, savory delight that will wow your guests at any gathering!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffed Mushrooms:
  • 25 whole white mushrooms stems removed
  • 1 tablespoon olive oil
  • 1 cup baby spinach finely chopped
  • 1 cup artichoke hearts finely chopped
  • 4 ounces cream cheese softened
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper optional, for a kick
  • 1/2 cup shredded Parmesan cheese divided

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl
  • Knife
  • Cutting board
  • Spoon

Method
 

Cooking Instructions:
  1. Step 1: Preheat the oven to 375°F (190°C).
  2. Step 2: Clean the mushrooms with a damp paper towel and remove the stems.
  3. Step 3: In a skillet, heat the olive oil and sauté the spinach and chopped mushroom stems for 2-3 minutes.
  4. Step 4: In a bowl, mix cream cheese, mayonnaise, sour cream, salt, pepper, and half of the Parmesan. Add the sautéed spinach and artichokes.
  5. Step 5: Stuff each mushroom cap with the filling.
  6. Step 6: Bake for 20-25 minutes until golden brown.
  7. Step 7: Let cool slightly before serving warm.

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • Reheat in the oven at 350°F for 10-15 minutes.
  • Feel free to experiment with different cheeses for varied flavors.