The aroma of baked Artichoke Spinach Stuffed Mushrooms fills the kitchen like a warm hug on a chilly day.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use different types of mushrooms?
- What can I serve with stuffed mushrooms?
- Are these stuffed mushrooms gluten-free?
- 📖 Recipe Card
golden-brown caps filled with creamy goodness, bursting with flavors that make your taste buds dance. These delightful bites are perfect for any gathering or cozy night in.
Now let me take you back to the first time I made these little wonders. It was a rainy Saturday afternoon, and my friends were coming over for game night. I wanted to impress them more than my usual popcorn and soda combo. As I pulled these beauties out of the oven, their eyes widened in amazement—followed by an enthusiastic chorus of “Wow!” Talk about a culinary mic drop!
Why You'll Love This Recipe
- This recipe is incredibly easy to prepare; even if you’re not a kitchen whiz, you’ll still impress your friends and family.
- The flavor profile combines savory artichokes and creamy spinach that’s simply irresistible.
- The visual appeal is stunning; your guests won’t be able to resist snapping a picture before diving in.
- Versatile enough for any occasion—from casual get-togethers to elegant dinner parties—these stuffed mushrooms will shine on any table.
My mother couldn’t stop raving about these mushrooms when she first tasted them at my housewarming party.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Large Button Mushrooms: Choose firm, fresh mushrooms with unbroken caps for the best texture.
- Artichoke Hearts: Canned or frozen works well; just make sure they’re chopped finely.
- Fresh Spinach: Use baby spinach for its mild flavor and tender texture; it wilts beautifully.
- Cream Cheese: Opt for full-fat cream cheese for a rich and creamy filling that everyone loves.
- Parmesan Cheese: Freshly grated works best to enhance the savory richness—no powdered stuff here!
- Garlic Cloves: Fresh garlic cloves add aromatic depth; chop or mince them finely.
- Lemon Juice: A splash of lemon juice brightens up all the flavors beautifully.
- Salt and Pepper: Essential seasonings that elevate the overall taste; don’t skip them!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat your oven to 375°F (190°C) while you gather your ingredients and prepare yourself for mushroom magic.
Prepare the Mushrooms: Gently remove stems from the button mushrooms without breaking the caps. Use a small spoon to scoop out some of the insides if needed—trust me, this makes room for all that delicious filling.
Sauté the Spinach: In a skillet over medium heat, add a drizzle of olive oil and toss in minced garlic until fragrant. Then add fresh spinach and sauté until wilted—about 2-3 minutes should do it.
Make the Filling: In a mixing bowl, combine softened cream cheese with sautéed spinach, chopped artichoke hearts, lemon juice, salt, pepper, and half of the Parmesan cheese until smooth. It should look delightfully creamy!
Stuff Those Caps: Generously fill each mushroom cap with the prepared mixture using a spoon—don’t be shy! Top them off with remaining Parmesan cheese to create that golden crust we all love.
Bake Until Golden: Arrange stuffed mushrooms on a baking sheet lined with parchment paper and pop them into your preheated oven. Bake for about 20-25 minutes or until they are golden brown and bubbly—a sensory delight!
Serve warm as an appetizer or snack; guests will be flocking around like bees to honey!
Feel free to adjust seasonings according to your preference; there’s no wrong way when it comes to creating deliciousness! You can even switch up fillings based on what’s available in your kitchen pantry.
Enjoy every bite as laughter fills the air around you during gatherings!
You Must Know
- Artichoke Spinach Stuffed Mushrooms are a delicious, easy appetizer that impresses guests.
- The combination of creamy filling and earthy mushrooms creates a flavor explosion.
- Perfect for parties or cozy nights in, they’re a guaranteed crowd-pleaser!
Perfecting the Cooking Process
Start by preheating your oven to 375°F. Clean and remove stems from mushrooms first, then prepare your creamy artichoke spinach filling while the oven warms up. This ensures everything is ready for baking at once, maximizing efficiency.
Add Your Touch
Feel free to substitute cream cheese with Greek yogurt for a healthier twist. You can also add sun-dried tomatoes for a burst of sweetness or sprinkle feta on top before baking for extra flavor. Let your creativity shine!
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, place them in a preheated oven at 350°F for about 10 minutes until warm and gooey again.
Chef's Helpful Tips
- Choose larger mushrooms for stuffing; they hold more filling and look visually appealing.
- Always taste your filling before stuffing to adjust seasonings as needed.
- Allow the stuffed mushrooms to cool slightly before serving; this enhances their flavors significantly!
The first time I made Artichoke Spinach Stuffed Mushrooms, my friends practically devoured them! Watching their delight gave me such joy, making it my go-to recipe for gatherings.
FAQ
Can I use different types of mushrooms?
Yes, you can use portobello or cremini mushrooms for varied flavors and textures.
What can I serve with stuffed mushrooms?
Pair them with a fresh salad or crusty bread to complete the meal experience.
Are these stuffed mushrooms gluten-free?
Absolutely! Just ensure your ingredients are certified gluten-free when preparing the filling.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Artichoke Spinach Stuffed Mushrooms
- Total Time: 40 minutes
- Yield: Serves 12 1x
Description
Artichoke Spinach Stuffed Mushrooms are a crowd-pleasing appetizer filled with creamy goodness and vibrant flavors, perfect for any gathering or cozy night in.
Ingredients
- 12 large button mushrooms
- 1 cup artichoke hearts, chopped (canned or frozen)
- 2 cups fresh baby spinach, chopped
- 8 oz cream cheese, softened
- ½ cup freshly grated Parmesan cheese
- 3 garlic cloves, minced
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the mushrooms and gently remove the stems. Scoop out some insides if needed to create space for filling.
- In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant, then add spinach and cook until wilted (about 2-3 minutes).
- In a mixing bowl, combine softened cream cheese, sautéed spinach, chopped artichokes, lemon juice, salt, pepper, and half of the Parmesan cheese until smooth.
- Generously fill each mushroom cap with the mixture and top with the remaining Parmesan.
- Place on a parchment-lined baking sheet and bake for 20-25 minutes or until golden brown.
Notes
- For a lighter option, substitute Greek yogurt for cream cheese.
- Add sun-dried tomatoes or sprinkle feta cheese before baking for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed mushroom (40g)
- Calories: 61
- Sugar: 0.5g
- Sodium: 115mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.6g
- Protein: 4g
- Cholesterol: 15mg
