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Creamy Spinach and Artichoke Stuffed Mushrooms Easy Party Appetizer Recipe

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These creamy spinach and artichoke stuffed mushrooms are a quick, easy, and crowd-pleasing appetizer perfect for parties or casual gatherings. The creamy filling contrasts beautifully with tender roasted mushroom caps for a cozy, satisfying bite.

Ingredients

Scale
  • 20–24 large white mushrooms, stems removed
  • 5 oz (140 g) fresh spinach, washed and roughly chopped
  • 1 can (14 oz or 400 g) artichoke hearts, drained and chopped
  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup (50 g) Parmesan cheese, grated
  • 1/2 cup (50 g) mozzarella cheese, shredded
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped (optional)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 teaspoon lemon juice
  • Red pepper flakes (optional, a pinch)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
  2. Gently wipe the mushroom caps clean with a damp cloth or paper towel. Avoid rinsing under water. Carefully remove the stems and chop them finely; set aside.
  3. Heat 2 tablespoons olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking for about 2-3 minutes until softened and fragrant. Toss in the chopped mushroom stems and cook another 2 minutes.
  4. Stir in the chopped spinach and artichoke hearts. Cook until the spinach wilts and most of the moisture evaporates, about 4-5 minutes. Season lightly with salt and black pepper. Remove from heat and let cool slightly.
  5. In a mixing bowl, combine the softened cream cheese, grated Parmesan, and half the shredded mozzarella with the cooled veggie mixture. Add a teaspoon of lemon juice and red pepper flakes if using. Stir until well combined and creamy.
  6. Using a spoon or small scoop, fill each mushroom cap generously with the spinach-artichoke mixture. Arrange stuffed mushrooms on the prepared baking sheet in a single layer.
  7. Sprinkle the remaining mozzarella evenly over the stuffed mushrooms. Bake in the preheated oven for 20-25 minutes, or until mushrooms are tender and the cheese topping is golden and bubbly.
  8. Let cool for a few minutes before transferring to a serving platter. Serve warm for best gooey, creamy texture.

Notes

If mushrooms release too much liquid while baking, drain it off halfway through cooking to prevent sogginess. Avoid overstuffing caps to keep them from toppling over. Use room temperature cream cheese for smoother filling. Rotate baking sheet halfway for even browning. Leftovers keep well refrigerated for up to 3 days; reheat in oven at 350°F for 10 minutes. Avoid microwaving to prevent rubbery texture.

Nutrition

Keywords: stuffed mushrooms, spinach and artichoke, party appetizer, creamy stuffed mushrooms, easy appetizer, vegetarian appetizer, crowd-pleaser

Find it online: https://elvafood.com/creamy-spinach-and-artichoke-stuffed-mushrooms-easy-party-appetizer-recipe/