Description
These Spinach Artichoke Stuffed Mushrooms make a fantastic party appetizer. Follow these simple steps for a flavorful, crowd-pleasing bite that feels special but is easy to prepare. You will love making these for your next gathering.
Ingredients
Scale
- 1 pound white button mushrooms, stems removed
- 1 tablespoon olive oil
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed very dry
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 4 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/4 cup mayonnaise
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup panko breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking sheet.
- Gently wipe the mushroom caps clean. Remove the stems and finely chop the stems.
- Heat olive oil in a skillet over medium heat. Add the chopped mushroom stems and minced shallot. Cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant. Remove from heat and let cool slightly.
- In a medium bowl, combine the cooled mushroom mixture, squeezed dry spinach, chopped artichoke hearts, softened cream cheese, 1/2 cup Parmesan cheese, mayonnaise, salt, and pepper. Mix well until everything is just combined.
- Spoon the filling evenly into the mushroom caps, mounding it slightly on top.
- In a small bowl, mix the panko breadcrumbs with a sprinkle of extra Parmesan cheese. Sprinkle this mixture over the top of the filled mushrooms.
- Bake for 18 to 20 minutes, or until the tops are golden brown and the filling is heated through.
- Let them cool for a few minutes before serving.
Notes
- Squeeze as much water out of the thawed spinach as possible; excess moisture makes the filling runny.
- If you do not have panko, regular breadcrumbs work, though panko gives a crispier top.
- You can chop the artichoke hearts quite small for better texture in the filling.
- If preparing ahead, fill the mushrooms but cover and refrigerate. Add about 5 extra minutes to the baking time if baking straight from the fridge.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mushrooms
- Calories: 75
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg