Description
These delightful spinach artichoke stuffed mushrooms are a perfect party appetizer or side dish, featuring a creamy, flavorful filling baked inside tender mushroom caps. They’re easy to make and always a crowd-pleaser!
Ingredients
Scale
- 24 medium white mushrooms, stems removed
- 1 tablespoon olive oil
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (6 ounce) can artichoke hearts, drained and chopped
- 4 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Wipe the mushrooms clean and remove the stems. You can finely chop the stems and add them to the filling if you like.
- Brush the mushroom caps lightly with olive oil and arrange them on a baking sheet.
- In a medium bowl, combine the squeezed spinach, chopped artichoke hearts, softened cream cheese, Parmesan cheese, mayonnaise, and minced garlic.
- Mix everything together until well combined. Season with salt and pepper to your liking.
- Generously stuff each mushroom cap with the spinach artichoke mixture.
- Bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through and lightly golden.
- Serve warm and enjoy your delicious appetizer!
Notes
- For extra flavor, you can add a pinch of red pepper flakes to the filling.
- If you don’t have mayonnaise, sour cream or Greek yogurt can be used as a substitute.
- Garnish with fresh parsley before serving for a pop of color.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mushroom
- Calories: Approximately 50-70
- Sugar: Less than 1g
- Sodium: Approximately 50-100mg
- Fat: Approximately 4-6g
- Saturated Fat: Approximately 2-3g
- Unsaturated Fat: Approximately 2-3g
- Trans Fat: 0g
- Carbohydrates: Approximately 2-3g
- Fiber: Less than 1g
- Protein: Approximately 1-2g
- Cholesterol: Approximately 10-15mg