Spinach Artichoke Stuffed Mushrooms
Impress your guests with these tasty little spinach artichoke stuffed mushrooms. They're perfect for all kinds of gatherings and so easy to make.
Servings: 30 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
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 because pre-shredded cheese has a coating that stops it melting perfectly.
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
Calories: 64kcal | Carbohydrates: 3g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 176mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1271IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 0.4mg
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