Spinach Artichoke Stuffed Mushrooms

Spinach Artichoke Stuffed Mushrooms are like little bites of pure bliss that every vegetarian and low-carb guest will love!  Artichoke hearts and frozen spinach are mixed together with cream cheese and mozzarella to make the best filling for baby bella or white button mushrooms.  From start to finish you can have this easy snack recipe ready in under 30 minutes for your next get-together or holiday party!

Spinach Stuffed Mushrooms

What happens when spinach artichoke dip and portobello mushrooms have a food baby?

These spinach stuffed mushrooms are born!

Your low-carb and vegetarian guests will be doing a little happy dance, too, when they find out they can eat as many as they want. 😉

And while these cute mushroom caps look like they would be the appetizer served at a fancy-schmancy dinner party…

They’re actually super EASY to throw together and can be ready in under 30 minutes!

(If you’ve got some guests who like their meat, you might want to check out these Crab Stuffed Mushrooms, too!)

Ingredients

The ingredients needed for this spinach stuffed mushrooms recipe are easy to find at most grocery stores.  There are also a few substitutions you can make if you are dairy-free or have trouble finding some of them:

• Spinach – Frozen spinach is thawed and drained before being mixed into the filling.  You can use fresh spinach but it will need to first be sautéed down before adding it in.
• Artichoke – Using canned artichoke hearts is the easiest way.  Make sure you finely chop them before mixing them in.
  • You’ll have quite a bit of the can left that you can use up in these Spinach Artichoke Stuffed Chicken Breasts.
• Cream cheese – The bulk of the filling is made up of this soft and creamy cheese.  Make sure it’s at room temperature for the easiest mixing.
  • If you’re dairy-free you can also try substituting with a vegan variety instead.
• Shredded cheese – Mozzarella cheese is the recommended cheese to use, but gruyere or even Monterrey Jack may be substituted.
• Mayo – Another major component of the filling is this egg-based spread.  You can also use Miracle Whip, Avocado oil based mayo, or even a vegan substitute instead.
• Parmesan Cheese – We’re tripling down on the cheesy deliciousness by adding in this sharp and salty cheese.  Once again, if you’re dairy-free you can opt to use a vegan alternative or even a bit of nutritional yeast.
• Onions – Finely chopped green onions or chives give a nice bite to the filling mixture.
• Seasonings – A bit of crushed garlic, salt, and pepper combine to give the majority of the flavor to the spinach filling.

Best Mushrooms for Stuffing

Small-medium sized mushrooms are the best to use if serving these mushrooms as a party appetizer or snack.

If using the larger portobello mushrooms you’ll need to cook them for about 5-10 minutes longer than the recipe calls for.

The two types of mushrooms that are easy to find and work well for stuffing include:

• Baby Bella mushrooms.  These are essentially miniature portobello mushrooms and are also referred to as “cremini mushrooms“.  They have a stronger and meatier flavor than button mushrooms and are a beautiful brown color.
• Button mushrooms.  Also otherwise known as “white mushrooms,” are the most commonly found mushroom throughout the United States.  These are a lighter color and have the least flavor.

Whichever variety you choose, you’ll need about 1 pound, or roughly 15 mushrooms.

Cook’s Secret:  Did you know portobello, cremini, and button mushrooms are actually all the same species of mushroom?  (Agaricus bisporus) The only difference is the amount of time they have been allowed to age.

Straining the Spinach

A very key part of making the spinach and artichoke filling mixture is straining the spinach.

If you leave too much water in it your filling will end up being too watery when baked.

The frozen spinach must be completely thawed before straining in order to get all of the liquid out.  You can do this by placing it in the refrigerator a day or two before using.  Or, if you’re pressed for time, pop it in the microwave at medium heat for a minute or so to defrost it.

Once the spinach is thawed, the easiest way to drain previously frozen spinach is to use a dish towel or cheesecloth.

Place about twice as much frozen spinach as the recipe calls for into your towel.  Wring out the spinach over a bowl or in the sink.  Repeat this until you no longer get ANY liquid from the spinach.

Measure the spinach AFTER it has been thoroughly drained to get the right amount you need for the recipe.

How to Make

In less than 30 minutes you’ll have these stuffed mushrooms ready to enjoy.  Here are the step-by-step instructions.

Prepare the Mushrooms for Stuffing

1. Clean mushrooms with a damp paper towel to remove any dirt and debris. (step 1 above)
   • Avoid soaking them in water as this will dilute their flavor.
2. Remove the stems from the mushrooms by pulling them to one side and then snapping them off. (step 2 & 3 above)
   • You can also use a knife to cut them off if the stems do not snap easily.
3. Place mushrooms on a large baking sheet that has been lined with parchment paper.

Make the Spinach Artichoke Filling

1. Mix together cream cheese, mayonnaise, Mozzarella cheese, garlic, salt, and pepper. (step 1 above)

2. Add artichoke hearts, spinach, and green onions.  Mix until just combined. (step 2 above)

   

Bake in the Oven

1. Fill each mushroom cap with 1 to 1 ½ tablespoons of the spinach filling mixture. (step 1 above)

   • Pay careful attention not to load them with more filling than they are tall to prevent overflow while baking.

2. Sprinkle about a teaspoon of breadcrumbs over each filled mushroom. (step 2 above)

3. Bake in preheated oven for 20 minutes, or until the tops become crispy and golden brown.

Prep Ahead

One of the best things about this recipe is that they are extremely easy to prepare ahead of time.

• You can either stop after mixing the filling and store it separately from the mushrooms.  (You’ll want to do this if you’ll be storing them for more than 24 hours.)
• Or you can go ahead and fill up all of the mushrooms with the spinach dip filling.  (You’ll want to bake them within 24 hours of filling.)

On the day of serving pull them out of the refrigerator at least 30 minutes before baking to let them come to room temperature.  Follow the directions outlined below as written.

FAQs

What is the best mushroom to use for stuffing?

Portobello, cremini, and white button mushrooms are the best type to use for stuffing.  If you prefer one with more flavor use portobello, if you’d like less of a meaty taste use white mushrooms.

Can I freeze stuffed mushrooms?

It’s best if you freeze stuffed mushrooms before they’ve been baked.  If frozen after baking they will have an unappealing texture once reheated.

Are stuffed mushrooms healthy?

This spinach stuffed mushrooms recipe is naturally gluten-free, vegetarian, low-carb, and keto diet friendly.  It can also easily be made dairy-free and vegan with a few simple ingredient swaps.

Party Food Appetizer Ideas

Are you throwing a party or holiday get-together?  Here are a few other appetizer ideas to go alongside these stuffed mushrooms:

Caprese Skewers

Smoked Salmon Dip

Tomato Bruschetta Recipe

Blueberry Goat Cheese Log

5 from 1 vote

Spinach Artichoke Stuffed Mushrooms

Spinach Artichoke Stuffed Mushrooms are like little bites of pure bliss that every vegetarian and low-carb guest will love!  Artichoke hearts and frozen spinach are mixed together with cream cheese and mozzarella to make the best filling for baby bella or white button mushrooms.  From start to finish you can have this easy snack recipe ready in under 30 minutes for your next get-together or holiday party!

Print Comment

• Pin It

Course Appetizer

Cuisine American

Keyword appetizer, easy, low-carb, vegetarian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 15 servings

Calories 73 kcal

London Brazil

Ingredients

• 16 oz. mushrooms small-medium, about 15-20*
• 4 oz. cream cheese softened
• ¼ cup mayonnaise
• ¼ cup Mozzarella cheese shredded
• 2 cloves garlic crushed
• ½ tsp. salt to taste
• ¼ tsp. black pepper
• ¼ cup artichoke hearts drained, finely chopped
• ¼ cup chopped frozen spinach drained
• ¼ cup green onions or chives, finely chopped
• ¼ cup Panko breadcrumbs gluten free if needed

Instructions

1. Preheat oven to 375°F.

2. Clean mushrooms with a damp paper towel to remove any dirt and debris.
3. Remove the stems from the mushrooms by pulling them to one side and then snapping them off. You can also use a knife to cut them if the stems do not snap easily.

4. Place mushrooms on a large baking sheet that has been lined with parchment paper.

5. In a medium-sized bowl mix together cream cheese, mayonnaise, Mozzarella cheese, garlic, salt, and pepper.
6. Add artichoke hearts, spinach, and green onions. Mix until just combined.
7. Fill each mushroom cap with 1 to 1 ½ tablespoons of the spinach filling mixture. Pay careful attention not to load them with more filling than they are tall to prevent overflow while baking.
8. Sprinkle about a teaspoon of breadcrumbs over each filled mushroom.
9. Bake in preheated oven for 20 minutes, or until the tops become crispy and golden brown.
10. Serve with additional chopped chives. Enjoy!

Recipe Video

Recipe Notes

• You can use whole Baby Bellas or white mushrooms.

Nutrition Facts

Spinach Artichoke Stuffed Mushrooms

Amount Per Serving

Calories 73 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g13%

Cholesterol 11mg4%

Sodium 147mg6%

Potassium 120mg3%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 1g1%

Protein 2g4%

Vitamin A 469IU9%

Vitamin C 2mg2%

Calcium 25mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.