These spinach artichoke stuffed mushrooms take mushrooms and stuff them with a creamy and tangy filling mixed with spinach artichoke hearts.
Are you looking for a new appetizer or side dish that’s literally stuffed with flavor?
These spinach artichoke stuffed mushrooms are whole mushrooms, stuffed with a mix of tangy cream cheese and sour cream, smooth mayo, with spinach and artichokes, and some salty parmesan cheese, that makes the perfect little flavor bombs for your next dinner party.
They’re a supreme combination of savory, umami flavors, mixed with a creamy salty bite.
And the filling can be made ahead to help you save time on your big day!
Whether you’re serving them up as a show-stopping side dish, or an alluring appetizer, your guests are going to love these spinach artichoke stuffed mushrooms!
Table of Contents
Ingredients for spinach artichoke stuffed mushrooms
- 25 whole white mushrooms – White mushrooms are perfect for this because they will absorb all of these delicious flavors of the filling.
- Olive oil – This is what we’re going to use to cook our filling in.
- Chopped fresh baby spinach and artichoke hearts – This combination of veggies is classic in a stuffed mushroom recipe.
- Cream cheese – This will help our filling become thick and add tanginess to it as well.
- Mayonnaise – Mayonnaise will make the filling rich and luscious.
- Sour cream – Sour cream will add both a creamy and tangy element to the filling.
- Red pepper flakes – Red pepper flakes will add a bit of spice (feel free to omit if you do not want these to have any spice in them).
- Shredded Parmesan cheese – Shredded Parmesan cheese will add a salty cheesy bite.
- Kosher salt, and black pepper – Salt and pepper are necessary for enhancing all of the flavors and properly seasoning the stuffed mushrooms.
How to make spinach artichoke stuffed mushrooms
First, thoroughly clean your mushrooms and remove the stems.
Then, in a pan, you’ll saute your spinach and artichokes in the olive oil until the spinach has softened.
Next, you’ll add all of your other filling ingredients, and stir until well combined.
Then, you’ll fill each mushroom top with a little extra parmesan cheese, and bake until bubbly and delicious!
If you’re looking to make these spinach artichoke stuffed mushrooms dairy-free, you can feel free to substitute the sour cream and cream cheese with your favorite dairy-free option, and top with your favorite cheese alternative.
You can save time on this recipe and make the filling up to 2 days before you need it!
Just prepare the filling as directed, and cool it completely. Store the filling in an airtight container in the refrigerator.
Storage and leftovers
Any leftover spinach artichoke stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days.
More appetizer ideas
- Craving more mushrooms? Try my Shiitake Mushroom Dumplings
- Need a fun snack for game day? Try my Soft Pretzel Dogs
- Want something new for your charcuterie board? Try my Marinated Mozzarella
- Looking for a crowd pleaser? Try my Homemade Salsa Verde
Spinach Artichoke Stuffed Mushrooms
- 25 whole white mushrooms stems removed
- 1 tablespoon olive oil
- 1 cup baby spinach finely chopped
- 1 cup artichoke hearts finely chopped
- 4 ounces cream cheese
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper
- 1/2 cup shredded Parmesan cheese divided
- Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper or silicone liner.
- Gently clean the tops of the mushrooms to remove any dirt or debris. Remove the stems from the mushrooms.
- In a 12-inch skillet, add olive oil and set over medium high heat.
- When the oil is hot add the spinach and artichokes and saute for a few minutes to soften the spinach.
- Lower the heat to medium-low and add the cream cheese, mayonnaise, sour cream, kosher salt, black pepper, and red pepper flakes. Gently cook until well combined, about 5-10 minutes, depending on how soft your cream cheese is.
- Add 1/4 cup of the Parmesan cheese to the mixture and stir until combined.
- Remove from heat, and using a spoon, fill each mushroom cavity with a generous amount of stuffing.
- Place them on your baking dish, sprinkle the remaining Parmesan cheese on top and bake for 25 minutes or until the top of the cheese is golden brown.
- Serve immediately.