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Stuffed mushroom caps are a popular appetizer. These spinach artichoke stuffed mushrooms are so good. The savory flavor of the mushrooms is so good with the creamy, cheesy filling, while panko bread crumbs add crunch and spinach and artichoke add flavor. You can add some hot sauce for a spicy kick if you like too. This is an appetizer you can simply make ahead and pop in the oven whenever you’re ready!
Impress your guests with these tasty little spinach artichoke stuffed mushrooms. They’re perfect for all kinds of gatherings and so easy to make.
You might also like these taco stuffed sweet potatoes, Italian stuffed peppers, taco stuffed zucchini boats, and burrata stuffed tomatoes.
Why You’ll Love It
Always popular: Stuffed mushroom caps have been around seemingly forever and they’re just as popular now as ever.
Simple to make: They’re easy to make with minimal prep time. You just need to prepare the stuffing mixture, stuff the mushroom caps with it and pop them in the oven whenever you’re ready.
Easy to customize: Want to use different kinds of cheese? Other vegetables? Make them spicy? You can customize these however you want.
So delicious: With a flavor similar to spinach artichoke dip and a nice contrast of chewy, crunchy and creamy, these stuffed mushrooms are hard to stop eating!
A bite-sized snack: You don’t need plates or utensils to enjoy this appetizer, making stuffed mushrooms a great finger food option for a party.
Spinach Artichoke Stuffed Mushrooms Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
White mushrooms: The main ingredient!
Panko breadcrumbs: For some crunch.
Canned artichoke hearts: Much easier than cooking fresh ones.
Frozen spinach: Remember to squeeze all that water out before using.
Cheese: I used cheddar and also pepper jack. Mozzarella cheese is good too.
Cream cheese: Makes the filling so creamy.
Sour cream: Also for creaminess, plus a tasty tang.
Sriracha: A little hot sauce, although optional, gives these a nice kick.
How to Make Spinach and Artichoke Stuffed Mushrooms
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Sauté the mushroom stems: Finely dice them and sauté with the onions in butter in a skillet over a medium heat. Add the panko and cook a little more, then take the mixture off the heat.
Make the filling: Combine the chopped artichokes and spinach in a small bowl. Combine the cream cheese, sour cream, cheddar, pepper jack, salt, black pepper, hot sauce if using, cooled mushroom mixture, and the spinach artichoke mixture in a large bowl.
Stuff and bake the mushrooms: Divide the filling between the mushroom caps and arrange on a greased sheet pan or in a baking dish. Bake in a preheated oven until lightly browned on top. Let them cool a little before serving.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free panko or your preferred gluten-free breadcrumbs.
Butter: Use olive oil instead.
Breadcrumbs: Substitute Italian-style breadcrumbs instead of Panko.
Cheese: Use any kind of cheese you prefer, such as parmesan cheese, Emmentaler, Gouda cheese, or Swiss cheese instead of the cheddar and/or pepper jack cheese.
Seasonings: Add a little garlic powder, onion powder, smoked paprika or any seasonings you want.
Sour cream: You can use plain Greek yogurt instead for a similar tang, texture and taste.
Sriracha hot sauce: You can omit the Sriracha completely, or add more than the recipe states.
Meaty garnish: Garnish with some crumbled cooked bacon.
Deluxe version: Add finely chopped cooked shrimp or crab meat to the filling.
Serving Suggestions
As finger food: I like to pair these with other finger food options like bacon-wrapped cheeseburger bites, crab cake egg rolls or a charcuterie board.
As an appetizer: Prefer a sit-down appetizer? Serve a couple of these with some antipasto salad perhaps.
As a side dish: Enjoy homemade stuffed mushrooms with roasted chicken, pork chops, baked salmon, Italian steak, or any other protein you want.
How to Store Stuffed Mushrooms
Store: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Freeze: You can freeze these mushrooms before baking them. Once you have filled the mushrooms, freeze them on the baking sheet and then transfer them to a freezer-safe Ziploc bag. Store in the freezer for up to 3 months. There’s no need to thaw before reheating.
Reheat: Reheat from chilled at 350°F for 10 to 15 minutes or until heated through. Or bake from frozen and add 10 minutes to the cooking time.
Top Tips
Squeaky clean ‘shrooms: Wipe any dirt or debris off the mushrooms with a paper towel before starting the recipe.
A fine dice: Finely dice the mushroom stems, onion and artichoke stems so you don’t have huge chunks in the filling.
Keep on squeezing: You might be surprised how much water frozen spinach clings on to. Make sure you squeeze out as much excess liquid as you can, otherwise you’ll end up with a watery filling in your mushrooms.
Perfectly golden: For a golden brown crust, broil the mushrooms during the last 2 or 3 minutes of cooking, but keep an eye on them as they can burn quickly.
Melted cheese: I prefer to shred my own cheese (I have this box grater!) because pre-shredded cheese has a coating that stops it melting perfectly.
Two-Bite Stuffed Mushrooms FAQs
Sure. If you’re presenting these as an appetizer at a sit-down meal (instead of making smaller ones as finger food) you can use whatever size of mushrooms you prefer. The cooking time might be a minute or 2 more. Portobello mushrooms have a nice, meaty texture, while smaller ‘shrooms are more soft and tender. Either works in this recipe.
Sure, this will be fine. I’d recommend tearing up baby spinach leaves and discarding any woody stems. It’s quicker and easier to use thawed though!
Spinach & Artichoke Stuffed Mushrooms Recipe
Spinach Artichoke Stuffed Mushrooms
Ingredients
- 30 white mushrooms, stems removed and saved for chopping
- 2 Tablespoons butter
- 1 yellow onion, finely diced
- ½ Cup panko breadcrumbs
- 1 Can artichoke hearts, chopped, drained
- 1 Box frozen spinach, 10-Ounce box, thawed, chopped and squeezed of excess moisture
- 8 Ounces cream cheese, at room temperature
- ½ Cup sour cream
- ½ Cup cheddar cheese, shredded
- ½ cup pepper jack cheese, or mozzarella, shredded
- 1 Teaspoon salt
- black pepper, to taste
- 1 Teaspoon sriracha hot sauce, optional
- nonstick cooking spray, as needed
Instructions
- Preheat oven to 375°F and spray a baking sheet with nonstick cooking spray.
- Heat the butter in a skillet over a medium heat.
- Finely dice the mushroom stems and add mushroom stems and onions to the skillet.
- Sauté for 5 minutes or until onions begin to soften.
- Add the panko and cook for 2 minutes.
- Take the skillet off the heat and let it cool slightly.
- In a medium mixing bowl, combine the chopped artichokes and spinach.
- In a large mixing bowl mix the cream cheese, sour cream, cheddar, pepper jack, salt and pepper, sriracha (if using), spinach, artichokes, and cooled mushroom mixture until thoroughly combined.
- Spoon this mixture into the mushroom caps.
- Bake for 20 to 25 minutes or until lightly golden on top.
- Let the stuffed mushrooms cool for 5 to 10 minutes before serving.
Notes
A fine dice: Finely dice the mushroom stems, onion and artichoke stems so you don’t have huge chunks in the filling.
Keep on squeezing: You might be surprised how much water frozen spinach clings on to. Make sure you squeeze out as much excess liquid as you can, otherwise you’ll end up with a watery filling in your mushrooms.
Perfectly golden: For a golden brown crust, broil the mushrooms during the last 2 or 3 minutes of cooking, but keep an eye on them as they can burn quickly.
Melted cheese: I prefer to shred my own cheese because pre-shredded cheese has a coating that stops it melting perfectly.
Nutrition
Looking for something delicious to serve as finger food? These spinach artichoke stuffed mushrooms can be prepped ahead of time and refrigerated until you’re ready to serve them. Pairing the umani flavor of mushrooms with crunchy panko breadcrumbs and a rich and creamy filling with plenty of cheese, these little mushroom bites are always popular at parties or any kind of holiday gathering.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
The creamy filling and crunchy topping were incredible. Everyone kept asking for more!
Such a quick and satisfying meal; I’m adding this to my favorites!