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Creamy Spinach Artichoke Stuffed Mushrooms

creamy spinach artichoke stuffed mushrooms - featured image
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A cozy, creamy appetizer featuring large white mushrooms stuffed with a rich blend of sautéed spinach, artichoke hearts, cream cheese, sour cream, and cheeses, perfect for casual gatherings or a comforting snack.

Ingredients

Scale
  • 20 large white mushrooms, cleaned and stems removed
  • 5 oz fresh spinach (or well-drained frozen spinach)
  • 1 cup canned or jarred artichoke hearts, chopped
  • 4 oz cream cheese, softened
  • 1/4 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • Red pepper flakes (optional, a pinch)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
  2. Clean about 20 large white mushrooms by gently wiping with a damp cloth. Carefully remove the stems and chop them finely. Set caps aside on the baking sheet, stem-side up.
  3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the minced garlic and finely chopped onion, cooking for about 2 minutes until fragrant and translucent.
  4. Add the chopped mushroom stems and cook for 3-4 minutes until softened. Add the spinach and continue sautéing for another 2-3 minutes until wilted but still vibrant green. Season lightly with salt and pepper. Remove from heat and let cool for a few minutes.
  5. In a mixing bowl, combine softened cream cheese, sour cream, grated Parmesan, shredded mozzarella, and the sautéed vegetable mixture. Stir until everything is evenly incorporated. Taste and adjust seasoning with salt, pepper, and a pinch of red pepper flakes if using.
  6. Using a spoon or small cookie scoop, fill each mushroom cap generously with the creamy spinach artichoke mixture. It’s okay to mound a bit on top.
  7. Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the filling is bubbly and golden on top.
  8. Remove from oven and let cool for 5 minutes before serving to allow the cheese to set slightly.

Notes

Do not overload mushroom caps to prevent filling from spilling. Sauté spinach just until wilted to keep texture and flavor. Soften cream cheese before mixing to avoid lumps. Finely chop artichoke hearts for smooth filling. For extra crispiness, broil for last 2 minutes watching closely. Can prepare filling a day ahead and bake fresh when ready. Use dairy-free alternatives for vegan version. Use Greek yogurt instead of sour cream for lighter option.

Nutrition

Keywords: spinach artichoke stuffed mushrooms, creamy stuffed mushrooms, appetizer, cozy snack, easy appetizer, vegetarian appetizer, party food

Find it online: https://pokirecipes.com/creamy-spinach-artichoke-stuffed-mushrooms-easy-recipe-for-cozy-appetizers/