DisclaimerTerms Of UseGDPR PolicyCookie Policy

Recipes Insight

Spinach Artichoke Stuffed Mushrooms Tasty and Fun Dish

by
To make Spinach Artichoke Stuffed Mushrooms, you will need: - 16 large cremini or button mushrooms, stems removed - 1 cup fresh spinach, chopped - 1 cup artichoke hearts, drained and chopped - 1 cup cream cheese, softened - 1/2 cup grated Parmesan cheese - 1/2 cup shredded mozzarella cheese - 2 cloves garlic, minced - 1 tablespoon olive oil - 1/2 teaspoon red pepper flakes - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Measuring your ingredients correctly is key. Use a dry measuring cup for solids like cheese and spinach. For liquids, use a liquid measuring cup. This helps your dish taste just right. I recommend leveling off dry ingredients with a knife for accuracy. Accurate measurements lead to consistent results, making your cooking easier. If you need to swap out items, you have options. For cream cheese, you can use Greek yogurt or cashew cream for a lighter touch. If you want a dairy-free version, try vegan cream cheese. For artichokes, canned or frozen will work well. Fresh spinach can be replaced with kale or Swiss chard. These swaps keep the dish tasty and fun while meeting your needs. First, preheat your oven to 375°F (190°C). This step is important for even cooking. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 cloves of minced garlic and sauté for about 1 minute. You want the garlic to smell good but not brown. Next, toss in 1 cup of chopped spinach and 1 cup of chopped artichoke hearts. Cook this mixture for 3-4 minutes until the spinach wilts. In a large bowl, mix 1 cup of softened cream cheese, 1/2 cup of grated Parmesan cheese, and 1/2 cup of shredded mozzarella cheese. Add your cooked spinach and artichokes to this bowl. Stir in 1/2 teaspoon of red pepper flakes, salt, and pepper to taste. Now, spoon this cheesy mixture into 16 large cremini or button mushroom caps. Make sure to pack the stuffing well. Place the stuffed mushrooms on a baking sheet. Bake them in the preheated oven for 20-25 minutes. Watch for the mushrooms to get tender and the stuffing to bubble and turn golden. Once done, remove the mushrooms from the oven. Let them cool for a minute, then garnish with fresh chopped parsley. You can find the full recipe [here](Full Recipe). When choosing mushrooms, look for large and firm ones. Fresh mushrooms have a clean look. Avoid any that are slimy or have dark spots. Clean the mushrooms gently with a damp cloth to remove dirt. Do not soak them in water, as they can absorb it. Removing the stems allows more space for stuffing. Set the stems aside; they can be chopped and added to the filling for extra flavor. Timing is key in making these stuffed mushrooms. The total time from start to finish is about 40 minutes. Prep the ingredients first to save time later. Cooking the filling properly ensures great taste. Pay attention to how the mushrooms look when baking. They should soften but not fall apart. Enjoy watching the cheese melt and bubble as they cook. This dish is not only fun to make, but it also tastes amazing! To make the best spinach artichoke stuffed mushrooms, follow these expert tips: - Choose the right mushrooms: Use large cremini or button mushrooms. They hold the stuffing well. - Pre-cook the filling: Sauté the spinach and artichokes before mixing. This adds flavor and reduces moisture. - Don’t overstuff: Fill each mushroom cap generously but avoid overflowing. This keeps the filling intact. - Bake until golden: Keep an eye on them while baking. You want a golden top for great flavor. Watch out for these pitfalls when making stuffed mushrooms: - Wet mushrooms: Rinse mushrooms just before using. Excess water can make them soggy. - Not seasoning enough: Taste the filling before stuffing. Add more salt or pepper if needed. - Skipping the rest: Let stuffed mushrooms cool slightly after baking. This helps the filling set. These stuffed mushrooms shine on their own, but pair them with these ideas: - Dips: Serve with a light dip like tzatziki or hummus for extra flavor. - Salads: A fresh green salad brightens up the plate and adds crunch. - Wine: A light white wine, like Sauvignon Blanc, complements the dish well. For the full recipe, check the detailed instructions above. Enjoy crafting these tasty bites! {{image_2}} You can make this dish vegetarian by swapping the cheese. Use cashew cream or hummus instead of cream cheese. You can also add nutritional yeast for a cheesy flavor. For a vegan option, ensure all cheese is dairy-free. This keeps the taste rich without any animal products. Cheese is key to the flavor. Try mixing in goat cheese for a tangy kick. Feta also works well to add a salty taste. If you want something creamier, use ricotta. Each cheese brings a unique flavor that makes this dish special. Get creative with spices and herbs to change the taste. Add a pinch of smoked paprika for warmth. Fresh basil or dill can also brighten the dish. You can even include sun-dried tomatoes for a sweet twist. Each addition makes the stuffed mushrooms more exciting and fun to eat. To keep your leftover stuffed mushrooms fresh, place them in an airtight container. Make sure they cool down to room temperature first. Store them in the fridge for up to three days. If you have a lot, consider separating layers with parchment paper to prevent sticking. Reheating stuffed mushrooms can be tricky. I recommend using the oven for the best texture. Preheat your oven to 350°F (175°C). Place the mushrooms on a baking sheet and cover them loosely with foil. Heat for about 10-15 minutes. This helps keep the filling creamy and the mushrooms tender. You can freeze stuffed mushrooms for longer storage. First, bake them as directed and let them cool completely. Then, place them in a single layer on a baking sheet. Freeze until solid, then transfer them to a freezer bag. They can last for up to three months. To reheat, bake directly from the freezer at 375°F (190°C) for about 25-30 minutes. Enjoy the flavors anytime with this handy trick! Stuffed mushrooms last about 3 to 5 days in the fridge. Always store them in an airtight container. This keeps them fresh and safe to eat. If they smell bad or look off, throw them away. Yes, you can make these stuffed mushrooms in advance. Prepare the filling and stuff the mushrooms. Then, cover them and keep them in the fridge for up to 24 hours. You can bake them just before serving. This saves time and makes party prep easier. The best mushrooms for this recipe are large cremini or button mushrooms. They hold the stuffing well and have great flavor. You can also try portobello mushrooms if you want a bigger bite. Just make sure they are fresh and firm for the best taste. For the full recipe, check the detailed instructions above. You now have all the tools to make great Spinach Artichoke Stuffed Mushrooms. We covered ingredients, cooking steps, tips, and fun variations. Remember, measuring is key for the best flavor. Don't forget to try alternative ingredients and spices to make the dish your own. Keep these tips in mind for perfect mushrooms every time. With practice, you’ll impress friends and family. Enjoy your cooking and remember, experimentation is part of the fun!

WANT TO SAVE THIS RECIPE?

Are you ready to impress your guests with a fun and tasty dish? Spinach artichoke stuffed mushrooms are the perfect blend of creamy and savory goodness. In this post, I’ll guide you through easy steps, tips, and ingredient options to make your stuffed mushrooms shine. Whether for a party or a cozy dinner, these bites will steal the show. Let’s dive in and create something delicious together!

Jump to Recipe

Ingredients

List of Ingredients for Spinach Artichoke Stuffed Mushrooms

To make Spinach Artichoke Stuffed Mushrooms, you will need:

– 16 large cremini or button mushrooms, stems removed

– 1 cup fresh spinach, chopped

– 1 cup artichoke hearts, drained and chopped

– 1 cup cream cheese, softened

– 1/2 cup grated Parmesan cheese

– 1/2 cup shredded mozzarella cheese

– 2 cloves garlic, minced

– 1 tablespoon olive oil

– 1/2 teaspoon red pepper flakes

– Salt and pepper to taste

– Fresh parsley, chopped (for garnish)

Measuring Ingredients for Best Results

Measuring your ingredients correctly is key. Use a dry measuring cup for solids like cheese and spinach. For liquids, use a liquid measuring cup. This helps your dish taste just right. I recommend leveling off dry ingredients with a knife for accuracy. Accurate measurements lead to consistent results, making your cooking easier.

Substitutions for Ingredients

If you need to swap out items, you have options. For cream cheese, you can use Greek yogurt or cashew cream for a lighter touch. If you want a dairy-free version, try vegan cream cheese. For artichokes, canned or frozen will work well. Fresh spinach can be replaced with kale or Swiss chard. These swaps keep the dish tasty and fun while meeting your needs.

Step-by-Step Instructions

Detailed Cooking Instructions

First, preheat your oven to 375°F (190°C). This step is important for even cooking. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 cloves of minced garlic and sauté for about 1 minute. You want the garlic to smell good but not brown. Next, toss in 1 cup of chopped spinach and 1 cup of chopped artichoke hearts. Cook this mixture for 3-4 minutes until the spinach wilts.

In a large bowl, mix 1 cup of softened cream cheese, 1/2 cup of grated Parmesan cheese, and 1/2 cup of shredded mozzarella cheese. Add your cooked spinach and artichokes to this bowl. Stir in 1/2 teaspoon of red pepper flakes, salt, and pepper to taste.

Now, spoon this cheesy mixture into 16 large cremini or button mushroom caps. Make sure to pack the stuffing well. Place the stuffed mushrooms on a baking sheet. Bake them in the preheated oven for 20-25 minutes. Watch for the mushrooms to get tender and the stuffing to bubble and turn golden.

Once done, remove the mushrooms from the oven. Let them cool for a minute, then garnish with fresh chopped parsley. You can find the full recipe [here](Full Recipe).

Tips for Preparing Mushrooms

When choosing mushrooms, look for large and firm ones. Fresh mushrooms have a clean look. Avoid any that are slimy or have dark spots. Clean the mushrooms gently with a damp cloth to remove dirt. Do not soak them in water, as they can absorb it. Removing the stems allows more space for stuffing. Set the stems aside; they can be chopped and added to the filling for extra flavor.

Timing and Cooking Techniques

Timing is key in making these stuffed mushrooms. The total time from start to finish is about 40 minutes. Prep the ingredients first to save time later. Cooking the filling properly ensures great taste. Pay attention to how the mushrooms look when baking. They should soften but not fall apart. Enjoy watching the cheese melt and bubble as they cook. This dish is not only fun to make, but it also tastes amazing!

Tips & Tricks

Expert Tips for Perfect Stuffed Mushrooms

To make the best spinach artichoke stuffed mushrooms, follow these expert tips:

– Choose the right mushrooms: Use large cremini or button mushrooms. They hold the stuffing well.

– Pre-cook the filling: Sauté the spinach and artichokes before mixing. This adds flavor and reduces moisture.

– Don’t overstuff: Fill each mushroom cap generously but avoid overflowing. This keeps the filling intact.

– Bake until golden: Keep an eye on them while baking. You want a golden top for great flavor.

Common Mistakes to Avoid

Watch out for these pitfalls when making stuffed mushrooms:

– Wet mushrooms: Rinse mushrooms just before using. Excess water can make them soggy.

– Not seasoning enough: Taste the filling before stuffing. Add more salt or pepper if needed.

– Skipping the rest: Let stuffed mushrooms cool slightly after baking. This helps the filling set.

Serving Suggestions and Pairings

These stuffed mushrooms shine on their own, but pair them with these ideas:

– Dips: Serve with a light dip like tzatziki or hummus for extra flavor.

– Salads: A fresh green salad brightens up the plate and adds crunch.

– Wine: A light white wine, like Sauvignon Blanc, complements the dish well.

For the full recipe, check the detailed instructions above. Enjoy crafting these tasty bites!

Variations

Vegetarian and Vegan Alternatives

You can make this dish vegetarian by swapping the cheese. Use cashew cream or hummus instead of cream cheese. You can also add nutritional yeast for a cheesy flavor. For a vegan option, ensure all cheese is dairy-free. This keeps the taste rich without any animal products.

Different Cheese Combinations

Cheese is key to the flavor. Try mixing in goat cheese for a tangy kick. Feta also works well to add a salty taste. If you want something creamier, use ricotta. Each cheese brings a unique flavor that makes this dish special.

Creative Flavor Additions

Get creative with spices and herbs to change the taste. Add a pinch of smoked paprika for warmth. Fresh basil or dill can also brighten the dish. You can even include sun-dried tomatoes for a sweet twist. Each addition makes the stuffed mushrooms more exciting and fun to eat.

Storage Information

How to Store Leftover Stuffed Mushrooms

To keep your leftover stuffed mushrooms fresh, place them in an airtight container. Make sure they cool down to room temperature first. Store them in the fridge for up to three days. If you have a lot, consider separating layers with parchment paper to prevent sticking.

Reheating Instructions for Best Texture

Reheating stuffed mushrooms can be tricky. I recommend using the oven for the best texture. Preheat your oven to 350°F (175°C). Place the mushrooms on a baking sheet and cover them loosely with foil. Heat for about 10-15 minutes. This helps keep the filling creamy and the mushrooms tender.

Freezing Tips and Instructions

You can freeze stuffed mushrooms for longer storage. First, bake them as directed and let them cool completely. Then, place them in a single layer on a baking sheet. Freeze until solid, then transfer them to a freezer bag. They can last for up to three months. To reheat, bake directly from the freezer at 375°F (190°C) for about 25-30 minutes. Enjoy the flavors anytime with this handy trick!

FAQs

How long do stuffed mushrooms last in the fridge?

Stuffed mushrooms last about 3 to 5 days in the fridge. Always store them in an airtight container. This keeps them fresh and safe to eat. If they smell bad or look off, throw them away.

Can I make Spinach Artichoke Stuffed Mushrooms in advance?

Yes, you can make these stuffed mushrooms in advance. Prepare the filling and stuff the mushrooms. Then, cover them and keep them in the fridge for up to 24 hours. You can bake them just before serving. This saves time and makes party prep easier.

What are the best mushrooms to use for this recipe?

The best mushrooms for this recipe are large cremini or button mushrooms. They hold the stuffing well and have great flavor. You can also try portobello mushrooms if you want a bigger bite. Just make sure they are fresh and firm for the best taste.

For the full recipe, check the detailed instructions above.

You now have all the tools to make great Spinach Artichoke Stuffed Mushrooms. We covered ingredients, cooking steps, tips, and fun variations. Remember, measuring is key for the best flavor. Don’t forget to try alternative ingredients and spices to make the dish your own.

Keep these tips in mind for perfect mushrooms every time. With practice, you’ll impress friends and family. Enjoy your cooking and remember, experimentation is part of the fun!

To make Spinach Artichoke Stuffed Mushrooms, you will need: - 16 large cremini or button mushrooms, stems removed - 1 cup fresh spinach, chopped - 1 cup artichoke hearts, drained and chopped - 1 cup cream cheese, softened - 1/2 cup grated Parmesan cheese - 1/2 cup shredded mozzarella cheese - 2 cloves garlic, minced - 1 tablespoon olive oil - 1/2 teaspoon red pepper flakes - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Measuring your ingredients correctly is key. Use a dry measuring cup for solids like cheese and spinach. For liquids, use a liquid measuring cup. This helps your dish taste just right. I recommend leveling off dry ingredients with a knife for accuracy. Accurate measurements lead to consistent results, making your cooking easier. If you need to swap out items, you have options. For cream cheese, you can use Greek yogurt or cashew cream for a lighter touch. If you want a dairy-free version, try vegan cream cheese. For artichokes, canned or frozen will work well. Fresh spinach can be replaced with kale or Swiss chard. These swaps keep the dish tasty and fun while meeting your needs. First, preheat your oven to 375°F (190°C). This step is important for even cooking. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 cloves of minced garlic and sauté for about 1 minute. You want the garlic to smell good but not brown. Next, toss in 1 cup of chopped spinach and 1 cup of chopped artichoke hearts. Cook this mixture for 3-4 minutes until the spinach wilts. In a large bowl, mix 1 cup of softened cream cheese, 1/2 cup of grated Parmesan cheese, and 1/2 cup of shredded mozzarella cheese. Add your cooked spinach and artichokes to this bowl. Stir in 1/2 teaspoon of red pepper flakes, salt, and pepper to taste. Now, spoon this cheesy mixture into 16 large cremini or button mushroom caps. Make sure to pack the stuffing well. Place the stuffed mushrooms on a baking sheet. Bake them in the preheated oven for 20-25 minutes. Watch for the mushrooms to get tender and the stuffing to bubble and turn golden. Once done, remove the mushrooms from the oven. Let them cool for a minute, then garnish with fresh chopped parsley. You can find the full recipe [here](Full Recipe). When choosing mushrooms, look for large and firm ones. Fresh mushrooms have a clean look. Avoid any that are slimy or have dark spots. Clean the mushrooms gently with a damp cloth to remove dirt. Do not soak them in water, as they can absorb it. Removing the stems allows more space for stuffing. Set the stems aside; they can be chopped and added to the filling for extra flavor. Timing is key in making these stuffed mushrooms. The total time from start to finish is about 40 minutes. Prep the ingredients first to save time later. Cooking the filling properly ensures great taste. Pay attention to how the mushrooms look when baking. They should soften but not fall apart. Enjoy watching the cheese melt and bubble as they cook. This dish is not only fun to make, but it also tastes amazing! To make the best spinach artichoke stuffed mushrooms, follow these expert tips: - Choose the right mushrooms: Use large cremini or button mushrooms. They hold the stuffing well. - Pre-cook the filling: Sauté the spinach and artichokes before mixing. This adds flavor and reduces moisture. - Don’t overstuff: Fill each mushroom cap generously but avoid overflowing. This keeps the filling intact. - Bake until golden: Keep an eye on them while baking. You want a golden top for great flavor. Watch out for these pitfalls when making stuffed mushrooms: - Wet mushrooms: Rinse mushrooms just before using. Excess water can make them soggy. - Not seasoning enough: Taste the filling before stuffing. Add more salt or pepper if needed. - Skipping the rest: Let stuffed mushrooms cool slightly after baking. This helps the filling set. These stuffed mushrooms shine on their own, but pair them with these ideas: - Dips: Serve with a light dip like tzatziki or hummus for extra flavor. - Salads: A fresh green salad brightens up the plate and adds crunch. - Wine: A light white wine, like Sauvignon Blanc, complements the dish well. For the full recipe, check the detailed instructions above. Enjoy crafting these tasty bites! {{image_2}} You can make this dish vegetarian by swapping the cheese. Use cashew cream or hummus instead of cream cheese. You can also add nutritional yeast for a cheesy flavor. For a vegan option, ensure all cheese is dairy-free. This keeps the taste rich without any animal products. Cheese is key to the flavor. Try mixing in goat cheese for a tangy kick. Feta also works well to add a salty taste. If you want something creamier, use ricotta. Each cheese brings a unique flavor that makes this dish special. Get creative with spices and herbs to change the taste. Add a pinch of smoked paprika for warmth. Fresh basil or dill can also brighten the dish. You can even include sun-dried tomatoes for a sweet twist. Each addition makes the stuffed mushrooms more exciting and fun to eat. To keep your leftover stuffed mushrooms fresh, place them in an airtight container. Make sure they cool down to room temperature first. Store them in the fridge for up to three days. If you have a lot, consider separating layers with parchment paper to prevent sticking. Reheating stuffed mushrooms can be tricky. I recommend using the oven for the best texture. Preheat your oven to 350°F (175°C). Place the mushrooms on a baking sheet and cover them loosely with foil. Heat for about 10-15 minutes. This helps keep the filling creamy and the mushrooms tender. You can freeze stuffed mushrooms for longer storage. First, bake them as directed and let them cool completely. Then, place them in a single layer on a baking sheet. Freeze until solid, then transfer them to a freezer bag. They can last for up to three months. To reheat, bake directly from the freezer at 375°F (190°C) for about 25-30 minutes. Enjoy the flavors anytime with this handy trick! Stuffed mushrooms last about 3 to 5 days in the fridge. Always store them in an airtight container. This keeps them fresh and safe to eat. If they smell bad or look off, throw them away. Yes, you can make these stuffed mushrooms in advance. Prepare the filling and stuff the mushrooms. Then, cover them and keep them in the fridge for up to 24 hours. You can bake them just before serving. This saves time and makes party prep easier. The best mushrooms for this recipe are large cremini or button mushrooms. They hold the stuffing well and have great flavor. You can also try portobello mushrooms if you want a bigger bite. Just make sure they are fresh and firm for the best taste. For the full recipe, check the detailed instructions above. You now have all the tools to make great Spinach Artichoke Stuffed Mushrooms. We covered ingredients, cooking steps, tips, and fun variations. Remember, measuring is key for the best flavor. Don't forget to try alternative ingredients and spices to make the dish your own. Keep these tips in mind for perfect mushrooms every time. With practice, you’ll impress friends and family. Enjoy your cooking and remember, experimentation is part of the fun!

Spinach Artichoke Stuffed Mushrooms

Create a delicious appetizer that will impress your guests with these Spinach Artichoke Stuffed Mushrooms! This easy recipe blends creamy cheeses with savory spinach and artichokes, resulting in a mouthwatering treat. Perfect for gatherings, they’re simple to prepare and cook quickly. Click through to explore the full recipe, along with tips for an eye-catching presentation. Discover how to make your next event unforgettable!
Print Recipe Pin Recipe

Ingredients
  

16 large cremini or button mushrooms, stems removed

1 cup fresh spinach, chopped

1 cup artichoke hearts, drained and chopped

1 cup cream cheese, softened

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

2 cloves garlic, minced

1 tablespoon olive oil

1/2 teaspoon red pepper flakes

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 375°F (190°C).

    In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

      Add chopped spinach and artichoke hearts to the skillet, cooking for another 3-4 minutes until the spinach is wilted.

        In a large bowl, combine the cream cheese, Parmesan cheese, mozzarella cheese, and the sautéed spinach and artichoke mixture. Stir in red pepper flakes, salt, and pepper until fully combined.

          Spoon the mixture generously into the mushroom caps, packing it well. Place the stuffed mushrooms on a baking sheet.

            Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the stuffing is golden and bubbly.

              Remove from the oven and let cool slightly before garnishing with freshly chopped parsley.

                Prep Time: 15 min | Total Time: 40 min | Servings: 4-6

                  - Presentation Tips: Serve warm on a decorative platter, arranging the stuffed mushrooms neatly and garnishing with extra parsley for a pop of color.

                    WANT TO SAVE THIS RECIPE?

                    Leave a Comment

                    Recipe Rating




                    Hey, hey y'all!

                    Welcome to my little corner of the world, where food and photography come together. I’m here to share my latest culinary adventures, and if I can inspire you along the way, even better.