Stuffed Mushrooms with Spinach and Artichokes are a delicious appetizer perfect for any gathering or special occasion. These tender mushroom caps are filled with a creamy mixture of sautéed spinach, artichokes, garlic, and cheese, creating a flavorful bite-sized dish.
Ingredients You’ll Need
- 16 medium or 8 large white or cremini mushrooms stems removed and caps cleaned
- 1 Tbsp olive oil
- 1/2 cup fresh spinach, chopped
- 1/4 cup marinated artichoke hearts, chopped
- 4 oz cream cheese, softened
- 1/4 cup toasted walnuts, chopped
- 2 Tbsp fresh parsley, chopped
- 1 Tbsp fresh thyme leaves or 1 tsp dried thyme
- 1 garlic clove minced
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 1/4 cup grated Parmesan cheese optional, for topping
- 1 Tbsp olive oil for drizzling
How to Make Stuffed Mushrooms with Spinach and Artichokes
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly coat it with cooking spray.
2. Gently clean the mushroom caps using a damp paper towel to remove any dirt. Carefully remove the stems and set the caps aside. Finely chop the mushroom stems and reserve them for the filling.
3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushroom stems and cook for 3–4 minutes until they begin to soften. Stir in the chopped spinach, garlic, and marinated artichokes, and continue to sauté for an additional 2–3 minutes until the spinach is wilted and the ingredients are well combined. Remove the pan from the heat and allow the mixture to cool slightly.
4. In a mixing bowl, combine the softened cream cheese with the chopped walnuts, fresh parsley, fresh thyme, salt, and black pepper. Add the cooled sautéed mixture and stir until everything is thoroughly incorporated.
5. Spoon the prepared filling into each mushroom cap, packing it firmly. Arrange the filled mushroom caps evenly on the prepared baking sheet.
6. Sprinkle the tops of the stuffed mushrooms with grated Parmesan cheese and drizzle lightly with olive oil to promote browning. Bake in the preheated oven for 15–20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
7. Remove the mushrooms from the oven and allow them to cool slightly before serving. Garnish with additional fresh parsley or thyme for a finishing touch.
Stuffed Mushrooms with Spinach and Marinated Artichokes
Ingredients
- 16 medium or 8 large white or cremini mushrooms stems removed and caps cleaned
- 1 Tbsp olive oil
- 1/2 cup fresh spinach chopped
- 1/4 cup marinated artichoke hearts chopped
- 4 oz cream cheese softened
- 1/4 cup toasted walnuts chopped
- 2 Tbsp fresh parsley chopped
- 1 Tbsp fresh thyme leaves or 1 tsp dried thyme
- 1 garlic clove minced
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 1/4 cup grated Parmesan cheese optional, for topping
- 1 Tbsp olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly coat it with cooking spray.
- Gently clean the mushroom caps using a damp paper towel to remove any dirt. Carefully remove the stems and set the caps aside. Finely chop the mushroom stems and reserve them for the filling.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushroom stems and cook for 3–4 minutes until they begin to soften. Stir in the chopped spinach, garlic, and marinated artichokes, and continue to sauté for an additional 2–3 minutes until the spinach is wilted and the ingredients are well combined. Remove the pan from the heat and allow the mixture to cool slightly.
- In a mixing bowl, combine the softened cream cheese with the chopped walnuts, fresh parsley, fresh thyme, salt, and black pepper. Add the cooled sautéed mixture and stir until everything is thoroughly incorporated.
- Spoon the prepared filling into each mushroom cap, packing it firmly. Arrange the filled mushroom caps evenly on the prepared baking sheet.
- Sprinkle the tops of the stuffed mushrooms with grated Parmesan cheese and drizzle lightly with olive oil to promote browning. Bake in the preheated oven for 15–20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
- Remove the mushrooms from the oven and allow them to cool slightly before serving. Garnish with additional fresh parsley or thyme for a finishing touch.
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