Spinach Artichoke Stuffed Mushrooms

Spinach artichoke dip is a crowd favorite in any party spread and it feels almost too easy to use it as a filling for juicy stuffed mushrooms. This vegetarian party appetizer relies on a couple of ingredient shortcuts — canned artichoke hearts and frozen spinach — to ensure that it’s fast and easy to make. Put these on the menu at your next party and your vegetarian guests will thank you!

Ingredients for Spinach Artichoke Stuffed Mushrooms

• Cream cheese, mayonnaise and sour cream: Three tangy and creamy ingredients serve as the base for the quick spinach-artichoke filling. Make sure the cream cheese is thoroughly softened to ensure that the filling mixture is well-combined.
• Garlic salt: Seasoning the filling mixture with garlic salt boosts it with savory flavor.
• Artichoke hearts: A can of water-packed artichoke hearts, rinsed, drained and chopped, is a fast and easy way to capture the flavor of artichokes for the mushroom filling and compared to cooking fresh artichokes takes almost no effort.
• Frozen spinach: A package of frozen chopped spinach, thawed and squeezed dry, adds loads of nutrition to the mushroom filling. You can substitute fresh spinach if you like, but you’ll need to buy a great deal of it to yield the same quantity as is already in a 10-ounce package.
• Cheese: Shredded mozzarella gives the spinach-artichoke filling a gooey texture and parmesan both in the filling and on top adds wonderful richness and nutty flavor.
• Mushrooms: Button mushrooms cradle the spinach-artichoke filling in this easy party appetizer. You’ll want to remove the stems to make space for the maximum amount of filling.

Directions 

Step 1: Make spinach-artichoke filling

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Preheat oven to 400°F. Mix cream cheese, mayonnaise, sour cream and garlic salt. Stir in artichoke hearts, spinach, mozzarella cheese and 3 tablespoons Parmesan cheese.

Step 2: Stuff mushrooms and bake

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Place mushrooms on foil-lined baking sheets, stem side up. Spoon about 1 tablespoon filling into each. Top with additional Parmesan cheese. Bake until mushrooms are tender, 16 to 20 minutes.

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Recipe Variations

• Add some meat: fold some cooked crumbled bacon or sausage into the spinach-artichoke filling to add a toothsome texture and even more richness.
• Make them crunchy: Sprinkle them with breadcrumbs before baking them to give these mushrooms a crispy outer layer.
• Change out the greens: Come garden or farmer’s market season you may have a glut of Swiss chard, collard greens or kale. You can use any of these in place of the spinach in this recipe. Chop the stems fine and sauté and then add the finely chopped greens and cook until softened before adding them to this dish.
• Use different cheeses: Replace the mozzarella with other melting cheeses such as provolone or fontina.

How to Store Spinach Artichoke Stuffed Mushrooms

To store leftover spinach and artichoke stuffed mushrooms, place them in an airtight container and refrigerate. They can be stored for up to three days.

Can you make Spinach Artichoke Stuffed Mushrooms ahead of time?

Yes! You can prepare the mushrooms a day ahead of time. Stuff the mushrooms but don’t bake them until ready to serve if you’re preparing them ahead of time. This will help maintain their texture and prevent them from drying out. Store them in the refrigerator

Spinach Artichoke Stuffed Mushroom Tips

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What kind of mushrooms should you use to make stuffed mushrooms?

Medium-sized button-style mushrooms will work best for this stuffing. You can use white button mushrooms or cremini mushrooms. look for those an inch or two in diameter. Smaller than that and filling them becomes tedious. Larger and they get too big for a one to two bite appetizer and become messy and unwieldy.

What’s the easiest way to fill the mushrooms?

Distributing the spinach-artichoke filling is a snap with the aid of a cookie scoop.

What should you do with the mushroom stems?

Button and cremini mushroom stems are perfectly edible and there’s no reason not to eat any leftover from preparing your mushrooms. Chop them finely and use them as a base for mushroom soup or spinach and mushroom risotto