The aroma of baked mushrooms filled with a creamy artichoke and spinach mixture wafts through the kitchen, promising a delightful bite of heaven. These Artichoke Spinach Stuffed Mushrooms are not just a dish; they are an experience that dances on your taste buds. Picture this: crispy mushroom caps cradling a velvety filling that’s both rich and light, topped with a sprinkle of cheese that melts into golden perfection.
I remember the first time I made these delightful morsels—it was for my cousin’s engagement party. The moment the platter hit the table, they vanished faster than you can say “yum.” Everyone was raving about them, and I basked in the glory of my culinary triumph. Trust me; these stuffed mushrooms are destined to be the life of your next gathering.
Why You'll Love This Recipe
- This recipe is simple yet sophisticated, making meal prep feel like a breeze
- You can easily adjust ingredients based on personal preferences or dietary needs
- The vibrant colors and flavors make it visually enticing for any occasion
- Perfect for parties or cozy nights in while watching your favorite movie
My best friend took one bite and declared them “the best thing ever!” I couldn’t agree more.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Large Button Mushrooms: Look for firm and plump mushrooms; they’ll hold up well when stuffed.
- Fresh Spinach: Use fresh spinach for a crisp texture; you can opt for frozen if pressed for time.
- Canned Artichokes: Choose marinated artichokes for extra flavor; drain and chop them finely.
- Cream Cheese: Softened cream cheese makes the filling rich and creamy; opt for low-fat if desired.
- Parmesan Cheese: Freshly grated Parmesan adds a nutty flavor; don’t skimp here!
- Garlic Powder: Garlic powder enhances the overall taste without being overwhelming.
- Olive Oil: A drizzle of olive oil will help sauté the spinach perfectly.
- Panko Breadcrumbs: These give an irresistible crunch on top; you can use regular breadcrumbs if needed.
- Salt and Pepper: Simple seasonings that elevate the flavors beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven: Begin by preheating your oven to 375°F (190°C). While it’s warming up, line a baking sheet with parchment paper to ensure easy cleanup later.
Sauté the Spinach: Heat a splash of olive oil in a skillet over medium heat. Add the fresh spinach and sauté until wilted—this should take about three minutes—then let it cool slightly before chopping.
Prepare the Filling: In a large bowl, combine softened cream cheese, chopped artichokes, sautéed spinach, garlic powder, and half of your Parmesan cheese. Mix until everything blends harmoniously together.
Stuff Those Mushrooms: Take each mushroom cap and fill it generously with your rich filling mixture—don’t be shy! Place them seam-side up on your prepared baking sheet.
Add Toppings: Sprinkle panko breadcrumbs over each stuffed mushroom followed by the remaining Parmesan cheese. This will create that delightful golden crust when baked.
Bake Away: Pop those stuffed beauties into your preheated oven for about 20-25 minutes. They should turn golden brown and smell divine—trust me; you’ll want to dive in immediately!
Enjoy these Artichoke Spinach Stuffed Mushrooms fresh from the oven or at room temperature—they’re simply irresistible no matter when you choose to indulge!
You Must Know
- Artichoke Spinach Stuffed Mushrooms are not only delicious but also a crowd-pleaser at any gathering
- Their cheesy, savory goodness and delightful aroma will have your guests begging for more!
- Plus, they’re easy to make ahead of time, making entertaining stress-free and fun
Perfecting the Cooking Process
Start by preheating your oven to 375°F (190°C). Clean the mushrooms and remove their stems while sautéing the spinach and artichokes. Then mix everything with cheese before stuffing the caps, ensuring even cooking and perfect flavors!
Add Your Touch
Feel free to swap out the cheeses or add some herbs like thyme or rosemary for extra flavor. You can even throw in some chopped sun-dried tomatoes for a little zing! Personalizing your stuffed mushrooms will make them uniquely yours.
Storing & Reheating
Store leftover Artichoke Spinach Stuffed Mushrooms in an airtight container in the fridge for up to three days. To reheat, pop them back into a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Chef's Helpful Tips
- To achieve maximum flavor, always season your mushrooms before stuffing them
- Use fresh ingredients whenever possible for a vibrant taste
- Don’t overstuff—your mushrooms need breathing room to cook evenly and stay juicy!
I once made these stuffed mushrooms for a holiday party, and they vanished faster than my New Year’s resolutions! Everyone raved about them, especially my Aunt Edna, who insisted I write down the recipe.
FAQ
Can I use frozen spinach for Artichoke Spinach Stuffed Mushrooms?
Yes, just ensure you thaw and drain it well before using.
How do I prevent soggy mushrooms?
Make sure to dry your mushrooms thoroughly before stuffing to avoid excess moisture.
What can I serve with stuffed mushrooms?
Pair them with a fresh salad or some crusty bread for a complete meal experience.
Artichoke Spinach Stuffed Mushrooms
- Total Time: 40 minutes
- Yield: Serves 12 stuffed mushrooms 1x
Description
Artichoke Spinach Stuffed Mushrooms are a delectable vegetarian appetizer that combines tender mushroom caps with a creamy, flavorful filling. Perfect for gatherings, these bites are sure to impress!
Ingredients
- 12 large button mushrooms
- 1 cup fresh spinach, chopped
- 1 (14 oz) can marinated artichokes, drained and finely chopped
- 8 oz cream cheese, softened
- ½ cup grated Parmesan cheese, divided
- 1 tsp garlic powder
- 2 tsp olive oil
- ½ cup panko breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, add olive oil and sauté the spinach until wilted (about 3 minutes). Let cool slightly and chop.
- In a bowl, mix cream cheese, artichokes, sautéed spinach, garlic powder, and half of the Parmesan until well combined.
- Generously stuff each mushroom cap with the filling and place them seam-side up on the prepared baking sheet.
- Top with panko breadcrumbs and remaining Parmesan cheese.
- Bake for 20-25 minutes until golden brown.
Notes
- For added flavor, try incorporating fresh herbs like thyme or rosemary.
- Use low-fat cream cheese for a lighter option.
- Leftover stuffed mushrooms can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed mushroom (approximately 50g)
- Calories: 90
- Sugar: 1g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg