Creamy, garlicky, and loaded with four cheeses, Spinach and Artichoke Stuffed Mushrooms make an indulgent side or appetizer that’s ideal for holiday dinners and game-day gatherings.
Shortly before Thanksgiving I made a pan of my favorite spinach and artichoke dip for a friend while we watched a football game. When we’d nearly finished the dip, my friend suggested turning it into stuffed mushrooms. It felt obvious the moment she said it, so I picked up a package of large white mushrooms the next time I shopped and tested the idea.
The result was exactly what we hoped: rich, easy to prepare, and perfectly at home on both a party platter and a holiday table. These stuffed mushrooms take the familiar flavors of spinach and artichoke dip—cream cheese, Parmigiano Reggiano, a blend of cheeses, garlic, and tender artichokes—and nest them inside mushroom caps for a more elegant presentation.
I developed the recipe for the large white “stuffing” mushrooms commonly available during the holidays. Their size makes for an impressive side dish, and a few generous mushrooms even made a satisfying light dinner on their own. If you can’t find large mushrooms or prefer bite-sized hors d’oeuvres, standard button mushrooms work well too; just expect to have a bit of filling leftover. Any extra spinach-and-artichoke mixture is excellent spooned into chicken breasts for an easy weeknight meal.
There are two simple topping options: shredded mozzarella for a melty, classic finish, or a Parmesan-Panko crumb topping for a crisp contrast. The panko topping provides a buttery crunch that balances the creamy filling, while the mozzarella preserves the feel of the original dip. Both are delicious—try one or make half of each to see which your guests prefer.
Spinach and Artichoke Stuffed Mushrooms
By Amanda Biddle
Summary: Creamy, garlicky, and brimming with four cheeses, these spinach and artichoke stuffed mushrooms are an indulgent side or appetizer. Adapted from a classic spinach and artichoke dip.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 12 large mushrooms
Ingredients
- 8 ounces block-style cream cheese, room temperature
- ¼ cup mayonnaise
- ¼ cup grated Parmigiano Reggiano
- ¼ cup Italian 4-cheese blend (shredded)
- ¼ teaspoon minced garlic
- ¼ teaspoon garlic salt
- ½ cup chopped spinach (about half of a 10 oz frozen package, cooked and squeezed dry)
- 1½ cups artichoke hearts, chopped (see note)
- 2 tablespoons chopped fresh basil
- Salt and pepper, to taste
- 12 large white stuffing mushrooms (about 2½ inch diameter)
- Olive oil, for greasing pan
To top and bake
- ⅓ cup shredded mozzarella (optional, as a melted topping)
- OR
- ⅓ cup unseasoned panko breadcrumbs
- 2 tablespoons grated Parmigiano Reggiano (for panko topping)
- Pinch of salt
- 1 tablespoon olive oil (for mixing with breadcrumbs)
Instructions
Stuff the mushrooms
- Preheat the oven to 400°F (204°C) and place the rack in the middle position.
- In a large bowl, combine the cream cheese, mayonnaise, grated Parmigiano, Italian 4-cheese blend, minced garlic, and garlic salt. Mix with a wooden spoon or hand mixer until smooth and fully combined.
- Stir in the prepared spinach, chopped artichoke hearts, and chopped basil by hand. Season with salt and pepper to taste.
- Clean the mushrooms, remove and discard the stems, and press the filling into each mushroom cap by the heaping tablespoonful, slightly mounding each one.
Make the topping and bake
- If using shredded mozzarella, sprinkle it evenly over the filled mushrooms.
- If using the panko topping, stir the breadcrumbs, Parmigiano Reggiano, and a pinch of salt in a small bowl. Add 1 tablespoon olive oil and toss until the crumbs are evenly coated. Press the crumb mixture gently onto the filled mushrooms so it adheres.
- Grease a large baking sheet or oven-safe skillet with about 2 tablespoons olive oil. Arrange the filled and topped mushrooms in a single layer.
- Bake for 23–30 minutes, until the mushrooms are cooked, the filling is hot, and the topping is lightly browned. If using breadcrumbs and they begin to brown too quickly, tent the pan loosely with foil and continue baking until done. Serve hot.
Notes
*Use one 15-ounce can of un-marinated artichoke hearts, rinsed and drained, or the equivalent amount of frozen artichoke hearts that have been defrosted and prepared according to package directions.
Nutrition Estimate
Calories: 120 kcal | Carbohydrates: 3 g | Protein: 6 g | Fat: 9 g | Sodium: 368 mg (approximate)
Nutrition information is automatically calculated and should be used as an approximation.
Tips & Serving Suggestions
- Large white mushrooms make an impressive presentation, but button mushrooms are a good bite-sized alternative for parties.
- If you have leftover filling, it’s excellent stuffed into chicken breasts or used as a warm dip with toasted bread.
- To keep breadcrumb toppings crisp, add them in the final 10–12 minutes of baking or briefly broil while watching closely.