Cheesy Spinach Artichoke Stuffed Mushrooms

My sister found these stuffed mushrooms in an old magazine and decided we needed to test them before her holiday party last year. We stood in her tiny kitchen, hovering over the baking sheet, watching the cheese bubble up through the oven door light. The entire apartment filled with this incredible garlic and spinach aroma that had both our dogs sitting patiently by our feet. When they came out golden and sizzling, we burned our fingers popping them into our mouths and immediately declared them the best appetizer either of us had ever made.

Last Thanksgiving, my cousin who swears she hates mushrooms took one just to be polite. Five minutes later, she was guarding the platter and asking if there were more in the oven. Now she requests them for every family gathering and even made them for her book club, where apparently they were the star of the show.

Ingredients

• 24 large white or cremini mushrooms: Look for caps that are relatively flat and similar in size so they cook evenly
• 1 tablespoon olive oil: This helps soften the spinach and garlic, creating that fragrant base for the filling
• 2 garlic cloves, minced: Fresh garlic makes such a difference here, so skip the jarred stuff if you can
• 2 cups fresh spinach, chopped: Fresh wilts down beautifully and has a cleaner taste than frozen
• 1 cup canned artichoke hearts, drained and finely chopped: These add a tangy brightness that cuts through all that rich cheese
• 115 g (4 oz) cream cheese, softened: Room temperature cream cheese blends smoothly without any lumps
• ½ cup sour cream: This keeps the filling creamy and adds a subtle tang
• ½ cup grated Parmesan cheese: The salty umami flavor makes the mushroom taste meatier
• ½ cup shredded mozzarella cheese: For that classic cheese pull everyone loves
• ¼ teaspoon salt: Go easy here since the cheeses are already salty
• ¼ teaspoon freshly ground black pepper: Freshly cracked adds a subtle heat that complements the filling
• ¼ teaspoon crushed red pepper flakes: Optional, but I love the little warmth it brings
• ¼ cup shredded mozzarella cheese: Extra cheese on top creates that gorgeous golden crust
• 2 tablespoons grated Parmesan cheese: This adds a salty, nutty finish to the topping
• 1 tablespoon chopped fresh parsley: Brings a pop of color and fresh flavor to cut through the richness

Instructions

Get your oven ready:

Preheat to 190°C (375°F) and line a baking sheet with parchment paper for easy cleanup later

Prep the mushroom caps:

Clean them gently with a damp cloth, twist off the stems, and use a small spoon to hollow out slightly more space if needed

Build the flavor base:

Heat olive oil in a skillet over medium heat, add garlic, and cook for just 30 seconds until it becomes fragrant

Wilt the spinach:

Add chopped spinach and cook for about 2 minutes until it collapses, then stir in the artichoke hearts for one more minute

Make the creamy filling:

In a mixing bowl, combine cream cheese, sour cream, Parmesan, mozzarella, salt, pepper, and red pepper flakes until smooth

Combine everything:

Fold the cooled spinach and artichoke mixture into the cheese blend until its evenly distributed

Stuff the mushrooms:

Spoon the filling generously into each mushroom cap and arrange them on your prepared baking sheet

Add the topping:

Sprinkle the remaining mozzarella and Parmesan over each stuffed mushroom, pressing lightly so it sticks

Bake until golden:

Cook for 20 to 25 minutes until the mushrooms are tender and the cheese is bubbling with golden spots

Finish and serve:

Sprinkle with fresh parsley and let them cool for just a couple of minutes before serving

Save to Pinterest

These mushrooms have become my go to contribution for any gathering because they look impressive but are honestly so simple to throw together. Watching guests hover around the platter, trying to casually eat their fourth or fifth mushroom while pretending to socialize, never gets old.

Make Ahead Magic

You can assemble these stuffed mushrooms up to a day in advance and keep them covered in the refrigerator. Just add a couple of extra minutes to the baking time since they will be cold going into the oven. The filling actually benefits from sitting, as the flavors meld together beautifully overnight.

Cheese Variations

While the mozzarella and Parmesan combination is classic, Gruyère adds a wonderful nutty depth that pairs exceptionally well with the artichokes. Sometimes I mix in some sharp cheddar when I want a stronger cheese flavor, or use smoked gouda for a completely different taste profile that guests always ask about.

Serving Suggestions

These work beautifully as passed appetizers or as part of a larger spread. I like to arrange them on a wooden board with some crusty bread slices and maybe some olives or cherry tomatoes on the side. They are substantial enough that six to eight mushrooms per person feels like a proper serving.

• Pair with a crisp white wine like Sauvignon Blanc to cut through the richness
• Set out small cocktail napkins because the cheese can get a little messy
• Consider doubling the recipe because they disappear faster than you expect

Save to Pinterest

There is something so satisfying about serving food that makes people light up, and these mushrooms never fail to bring that joy. Hope they become a favorite in your home too.

Recipe FAQs

→ Can I prepare these stuffed mushrooms ahead of time?

Yes, you can assemble the stuffed mushrooms up to 24 hours in advance. Place them on the baking sheet, cover tightly with plastic wrap, and refrigerate. Bake just before serving, adding an extra 2-3 minutes if baking cold from the refrigerator.

→ What type of mushrooms work best?

Large white button mushrooms or cremini mushrooms work equally well. Choose mushrooms with caps that are roughly 2 inches across and have deep, natural cups to hold plenty of filling. Avoid mushrooms that are too small or have flat caps.

→ Can I use frozen spinach instead of fresh?

Frozen spinach works fine, but make sure to thaw it completely and squeeze out all excess moisture before adding to the filling. Use about 10 ounces of frozen spinach to equal the 2 cups of fresh chopped spinach called for in the instructions.

→ How do I store leftovers?

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-12 minutes until heated through. Avoid microwaving as the mushrooms can become rubbery and the cheese may separate.

→ Can I make these dairy-free?

You can substitute vegan cream cheese, vegan sour cream, and dairy-free cheese shreds. Nutritional yeast can help add the savory, cheesy flavor that Parmesan typically provides. The texture will be slightly different but still delicious.

→ What other cheeses can I use?

While mozzarella and Parmesan create the classic combination, you can experiment with Gruyère for a nutty flavor, sharp cheddar for extra tang, or fontina for excellent melting. A mix of Italian cheeses like provolone and asiago also works beautifully.