This easy, cheesy Spinach Stuffed Mushrooms Recipe makes the perfect bite-sized appetizer for holidays and parties! Simply mix artichoke hearts and frozen spinach with cream cheese and mozzarella, then stuff the filling into baby bella or white button mushrooms to bake in the oven.
Table of Contents
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. 😉
(If you’ve got some guests who like their meat, you might want to check out these Crab Stuffed Mushrooms and Sausage Stuffed Mushrooms, too!)
Ingredients
For the exact measurements and detailed instructions, you can see the recipe card below.
- Mushrooms. Small-medium sized ones are the best to use if serving these mushrooms as a party appetizer or snack. Baby Bella are essentially miniature portobello mushrooms and are also referred to as “cremini mushrooms“. They have a stronger and meatier flavor than button and are a beautiful brown color. Button mushrooms, 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. Either way, you’ll need about 1 pound, or roughly 15 mushrooms.
- Spinach. Frozen spinach is thawed and drained before being mixed into the filling. You can use fresh, but you will need to make sautéed spinach before adding it.
- 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 variety 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.
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.
How to Make Spinach Stuffed Mushrooms
See the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
- Strain the spinach. 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.
- Prepare the mushrooms. Clean with a damp paper towel to remove any dirt and debris. 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 off if the stems do not snap easily. Place mushrooms on a large baking sheet that has been lined with parchment paper.
(Avoid soaking them in water as this will dilute their flavor. You can learn more about cleaning mushrooms as well as how to store mushrooms.)
- Mix the spinach artichoke filling. Mix together cream cheese, mayonnaise, Mozzarella cheese, garlic, salt, and pepper. Add in the artichoke hearts, spinach, and green onions. Stir until just combined.
- Bake in the oven. 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. Sprinkle about a teaspoon of breadcrumbs over each filled mushroom. Bake in a preheated oven for 20 minutes, or until the tops become crispy and golden brown.
FAQs
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.
It’s best if you freeze these before they’ve been baked. If frozen after baking they will have an unappealing texture once reheated.
Store leftover stuffed mushrooms in the refrigerator for up to 2 to 3 days. Pop them back in the oven to reheat for the best results.
More Party Food Appetizer Ideas
Are you throwing a party or holiday get-together? Here are a few other appetizer ideas to go alongside these:
- Sausage Stuffed Mushrooms
- Air Fryer Sweet Potato Fries
- Maryland Crab Cakes
- Sheet Pan Nachos
- Air Fryer Chicken Nuggets
- Easy Tomato Bruschetta
- Roasted Tomato Salsa
- Air Fryer Pickles
- Smoked Salmon Dip
- Blueberry Goat Cheese Log
- Hot Spinach Artichoke Dip
- Pigs in a Blanket
Tap stars to rate!
Spinach Stuffed Mushrooms Recipe
email this recipe!
Ingredients
- 16 ounces mushrooms small-medium, about 15-20*
- 4 ounces cream cheese softened
- ¼ cup mayonnaise
- ¼ cup Mozzarella cheese shredded
- 2 cloves garlic crushed
- ½ teaspoon salt to taste
- ¼ teaspoon 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
- Preheat oven to 375°F.
- Prepare Mushrooms: Clean mushrooms with a damp paper towel to remove any dirt and debris. 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. Place mushrooms on a large baking sheet that has been lined with parchment paper.16 ounces mushrooms
- Mix Spinach Filling: In a medium-sized bowl mix together cream cheese, mayonnaise, Mozzarella cheese, garlic, salt, and pepper. Add artichoke hearts, spinach, and green onions. Mix until just combined.4 ounces cream cheese, ¼ cup mayonnaise, ¼ cup Mozzarella cheese, 2 cloves garlic, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ cup artichoke hearts, ¼ cup chopped frozen spinach, ¼ cup green onions
- Stuff Mushrooms: 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. Sprinkle about a teaspoon of breadcrumbs over each filled mushroom.¼ cup Panko breadcrumbs
- Cook in Oven: Bake stuffed mushrooms in preheated oven for 20 minutes, or until the tops become crispy and golden brown. Serve with additional chopped chives. Enjoy!
Tap stars to rate!
Video
Notes
- Mushrooms: Grab similar sized ones so they cook evenly.
- Spinach: Strain ALL the moisture from the thawed spinach.
- Prep-Ahead: One of the best things about this recipe is that they are extremely easy to prepare ahead of time. You can either make the filling or completely stuff the mushrooms, but bake within 24 hours.
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 to 3 days.
- Freezing: These stuffed mushrooms are best frozen unbaked. Either way, first flash-freeze by placing on a single layer for a few hours and then transferring the mushrooms to a freezer-safe container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these this weekend for our Annual Spaghetti Dinner Party and or guest loved them. I will definitely make again.
Yay! So happy to hear you enjoyed the recipe, Cathy! It’s such an impressive dish. Thanks so much for taking the time to leave a comment and rating!
Amazing!!! I made these and my family LOVED them! I can’t wait to make them again. The panko is perfect to add just a little crunch. Thanks!
Yay! So happy to hear you enjoyed the recipe, Mandy! That little crunch really makes it. Thanks so much for taking the time to leave a comment and rating!