How to Create Cheesy Spinach and Artichoke Stuffed Mushrooms
Are you looking for an easy and delicious appetizer to serve at your next gathering? Or maybe you just want to treat yourself to a tasty snack? Cheesy spinach and artichoke stuffed mushrooms are the perfect choice! They’re packed with creamy goodness and loaded with rich, flavorful ingredients you’ll love. Plus, they’re simple to make. In this blog post, I’ll walk you through the steps to prepare this crowd-pleasing dish, using easy English that anyone can follow.
What You’ll Need
First, let’s gather our ingredients. Here’s what you need:
For the mushrooms:
- 15–20 large button or cremini mushrooms (you want mushrooms big enough to hold the filling)
- 2 tablespoons olive oil
- Salt and pepper
For the filling:
- 1 cup cooked spinach (fresh or frozen will work; just make sure any excess water is removed)
- 1/2 cup canned or jarred artichoke hearts, chopped
- 4 ounces cream cheese (softened)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili flakes (optional, for a little spice)
- Pinch of salt and pepper, to taste
For topping:
- 1/4 cup breadcrumbs (optional, for crunch)
- A sprinkle of grated Parmesan cheese
Step 1: Prepare the Mushrooms
Start by cleaning the mushrooms. Use a damp paper towel or clean kitchen cloth to wipe off any dirt. Avoid rinsing them under water—mushrooms soak up moisture quickly, which can make them soggy.
Once clean, remove the stems. You don’t need the stems for this recipe, but don’t throw them away. Save them for soups or stir-fries later!
With the stems removed, your mushrooms will look like little bowls—perfect for stuffing.
Step 2: Pre-cook the Mushrooms
Before adding the filling, it’s a good idea to pre-cook the mushrooms so they soften up. Preheat your oven to 375°F (190°C). Place the mushroom caps on a baking sheet, open-side up. Drizzle them lightly with olive oil and sprinkle on a little salt and pepper.
Pop them in the oven and bake for about 8–10 minutes. This helps remove extra moisture, ensuring the mushrooms stay firm when stuffed and cooked later. Once they’re done, let them cool slightly while you prepare the filling.
Step 3: Make the Spinach and Artichoke Filling
Now it’s time to make the filling—the star of the dish! Start by squeezing out any water from the cooked spinach. For frozen spinach, make sure it’s completely thawed first, then press and drain it well. You don’t want excess liquid in your mixture.
In a medium-sized mixing bowl, combine the drained spinach and chopped artichoke hearts. Add softened cream cheese, shredded mozzarella cheese, grated Parmesan cheese, garlic powder, chili flakes (if you’re using them), and a pinch of salt and pepper.
Mix everything together until you have a creamy, cheesy filling. You may want to taste your mixture at this point and adjust the seasonings as needed.
Step 4: Stuff the Mushrooms
Now for the fun part—stuffing the mushrooms! Using a spoon, carefully scoop some of the spinach and artichoke mixture into each mushroom cap. Try to fill the mushrooms generously, packing the filling slightly so it doesn’t spill over.
If you’d like a crispy topping, sprinkle breadcrumbs and grated Parmesan over each stuffed mushroom before baking. This step is optional, but it adds a nice crunchy touch.
Step 5: Bake
Place the stuffed mushrooms back onto the baking sheet. Bake at 375°F (190°C) for about 20 minutes or until the tops are golden and the filling is bubbly.
If your breadcrumbs haven’t browned well during baking, you can switch to the broiler setting for an extra minute or two—just keep a close eye to prevent burning!
Step 6: Enjoy!
Take the baked mushrooms out of the oven and let them cool for a few minutes. Serve them warm, either on a pretty platter for guests or straight from the tray for yourself. They’re delicious on their own, but you can pair them with marinara sauce or a dollop of sour cream for dipping if you want.
Why You’ll Love This Recipe
Cheesy spinach and artichoke stuffed mushrooms are:
- Easy to Make: You don’t need fancy equipment or advanced cooking skills to whip these up.
- Flavorful: The mix of cheese, spinach, artichokes, and seasoning creates a heavenly combination.
- Customizable: Add your favorite herbs, spices, or extra cheese to make it your own.
- Perfect for Any Occasion: Great for parties, potlucks, game nights, or even as a quick snack.
Final Thoughts
Cheesy spinach and artichoke stuffed mushrooms are a must-try. They’re simple to prepare, taste amazing, and will impress your friends and family. Once you make them, they’ll likely become one of your go-to recipes for appetizers.
So, what are you waiting for? Grab some mushrooms, gather your ingredients, and give this recipe a try. Happy cooking! 😊
