Description
These Spinach Artichoke Stuffed Mushrooms are a delightful party appetizer. They feature a creamy, savory filling made with spinach and artichoke hearts, baked inside tender mushroom caps. They are easy to make and always a crowd-pleaser.
Ingredients
Scale
- 1 pound white mushrooms, stems removed
- 1 tablespoon olive oil
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (6 ounce) can artichoke hearts, drained and chopped
- 4 ounces cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms and remove the stems. You can chop the stems finely and add them to the filling if you like.
- Brush the mushroom caps lightly with olive oil and place them on a baking sheet.
- In a medium bowl, combine the squeezed spinach, chopped artichoke hearts, softened cream cheese, Parmesan cheese, minced garlic, salt, and pepper. Mix until well combined.
- Spoon the spinach and artichoke mixture generously into each mushroom cap.
- Top each stuffed mushroom with a sprinkle of shredded mozzarella cheese.
- Bake for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and lightly golden.
- Serve warm and enjoy your delicious appetizer!
Notes
- You can prepare the filling a day in advance and stuff the mushrooms just before baking.
- Feel free to add a pinch of red pepper flakes to the filling for a little heat.
- Fresh spinach can be used; just sauté it until wilted, then chop and squeeze out excess moisture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2-3 mushrooms
- Calories: 70
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg