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–+ servings

Cheesy Spinach Artichoke Dip Stuffed Mushrooms

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These easy spinach artichoke stuffed mushrooms are a warm, cheesy appetizer. A savory twist on a classic dip that’s always a crowd-pleaser!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 1
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 pound (450 g) white button or cremini mushrooms stems removed and finely chopped
  • 1 tablespoon (15 ml) California olive oil
  • 1 small shallot minced
  • 2 cloves garlic minced
  • 10 ounces (285 g) fresh spinach chopped
  • 1 package cream cheese 8 ounce (225 g), softened
  • 1/2 cup (120 ml) mayonnaise
  • 1/2 cup (120 ml) grated Parmesan cheese plus more for topping
  • 1/2 cup (120 ml) marinated artichoke hearts Castroville regional preference, chopped, drained
  • 1/4 cup (60 ml) shredded mozzarella cheese
  • salt and black pepper to taste

Method
 

  1. Preheat oven to 375°F (190°C) and lightly grease a baking sheet.
  2. Wipe mushroom caps clean and arrange them hollow-side up on the prepared baking sheet.
  3. Heat olive oil in a skillet over medium heat, then sauté shallot until softened, approximately 2 minutes.
  4. Stir in minced garlic and cook for 1 minute until fragrant.
  5. Add chopped spinach to the skillet and cook until wilted and moisture evaporates; remove from heat and let cool slightly.
  6. Combine softened cream cheese, mayonnaise, Parmesan, and mozzarella in a medium bowl and mix thoroughly.
  7. Fold in the cooked spinach mixture and chopped artichoke hearts, then season with salt and pepper.
  8. Spoon filling evenly into mushroom caps, mounding it slightly.
  9. Sprinkle tops with additional Parmesan cheese.
  10. Bake for 20 to 25 minutes until mushrooms are tender and topping is golden brown and bubbly.
  11. Allow to cool for several minutes before serving hot.

Notes

Mushroom Preparation: I always remind my friends to never wash mushrooms under running water because they soak up liquid like a sponge, so I use a damp paper towel to wipe them clean instead.
Moisture Control: My secret for a perfectly thick filling is to really squeeze the cooked spinach dry before mixing it in, which prevents the mushrooms from getting soggy while they bake.
Flavor Variation: I love using marinated artichokes because the herbs and oil they come in add so much more depth than the plain canned versions, giving the filling a much richer profile.
Make Ahead Strategy: I often prep these a full day in advance by stuffing the caps and storing them in an airtight container in the fridge, then I just pop them in the oven right before my guests arrive.
Size Consistency: I make a point to choose mushrooms that are similar in size at the market so they all cook through at the exact same rate, ensuring every bite is perfectly tender.
Leftover Hack: If I happen to have any leftover filling, I've discovered it works beautifully as a spread for crackers or even tucked into an omelet the following morning.