These Spinach Stuffed Mushrooms are so easy to make and they are always a popular appetizer during the holiday season. Mushrooms are stuffed with a spinach, artichoke, and parmesan filling and topped with breadcrumbs.
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Why We Love This Spinach Stuffed Mushroom Recipe
Stuffed mushrooms are always a hit over the holidays, they are so full of flavor and dead easy to make. They are a great option when you are entertaining as they can be prepped ahead of time.
These spinach stuffed mushrooms are full of flavor, some may even say a little decadent! The filling is rich and creamy, and I promise you that one isn’t enough! I always serve stuffed mushrooms at some point during the holiday season, and I think these ones are my favorite!
Variations on Spinach and Artichoke Stuffed Mushrooms
I like getting larger mushroom caps so that they’re easy to stuff, but you can use smaller ones if you want something more bite-sized. Either way, they taste incredible!
To make this dish vegetarian, swap out the Worcestershire sauce for soy sauce, tamari, or coconut aminos.
How to Store and Reheat
Once the mushrooms have been cooked, you can save any extras that are left over. Place the stuffed mushrooms in resealable bags or airtight containers and store them in the refrigerator. They will keep for up to 4 days. Reheat in a 350°F oven uncovered for 5-10 minutes, or until warmed through.
How to Freeze
If you’d like to freeze these mushrooms, I recommend doing so before baking them. Let the filling cool to room temperature, then stuff the mushrooms and place them in a single layer on a lined baking sheet. Freeze until solid, about 1-2 hours, then transfer to an airtight container or Ziplock bag to store for up to 3 months. Bake directly from frozen, adding an extra 5-10 minutes to the final bake time.
Serving Suggestions
You can serve these up as a sit-down appetizer with a side salad, but for me, these stuffed mushrooms make the perfect finger food. I place them on a large serving plate and let everyone help themselves. Serve them alongside some of these recipes for a real feast: Bacon Wrapped Dates with Goat Cheese and Pecans, Apple Pie Baked Brie Appetizer, Cheesy Asparagus Crescent Roll Appetizers, or Edamame Recipe with Everything Bagel Seasoning (Everything Edamame).
I like to simply wipe or brush the dirt off of my mushrooms to keep them from getting waterlogged, but a quick rinse and pat dry also works well.
Yes! If the mushrooms are overcooked, they will become tough and flavorless.
Ensuring your mushrooms are dry before stuffing them is the key to great stuffed mushrooms. Lightly pat the mushrooms dry before filling them to remove residual moisture.
You should cook these mushrooms uncovered to help dry them out and crisp up the topping. Covered mushrooms will steam and turn soft.
Cooking damp mushrooms tends to make them turn rubbery in the oven, as does overcooking them. Make sure to pat your mushrooms dry at every stage, and do not overcook them once stuffed!
Another great thing about these spinach and artichoke stuffed mushrooms is that you can easily prep them ahead of time. Make the filling and the breadcrumb topping, then store them in separate containers and refrigerate. You can do this 2 or 3 days ahead of time, that way both are ready whenever you cook the mushrooms.
More Stuffed Vegetable Recipes To Try
- Sausage Stuffed Mushrooms
- Stuffed Tomatoes
- Stuffed Peppers
- Cheeseburger Stuffed Jalapeño Poppers
- Fried Blue Cheese Stuffed Olives
- Mexican Zucchini Boats
5-Star Review
“These are THE BEST! The filling taste so good and the mushrooms cook up so nicely!” -Ashley F
Spinach Stuffed Mushrooms Recipe
Ingredients
For the Topping
- 1 slice hearty white bread torn into 4 pieces
- 1 tablespoon Panko breadcrumbs
- 1 tablespoon freshly grated Parmesan cheese
- 1 tablespoon olive oil
For the Mushrooms
- 24 1½-2 inch diameter white button mushrooms washed and stems removed
- 2 tablespoons unsalted butter melted (¼ stick)
For the Spinach Artichoke Filling
- 2 tablespoons unsalted butter divided (¼ stick)
- 1 tablespoon olive oil
- ½ yellow onion diced
- 9 ounces frozen artichoke hearts thawed, squeezed dry, and chopped
- 1 clove garlic minced
- 2 tablespoons all-purpose flour
- 1 cup half-and-half or heavy cream
- ¾ cup freshly grated Parmesan cheese
- 1½ teaspoons fresh lemon juice
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce or soy sauce for vegetarians
- ½ teaspoon kosher salt
- 5 ounces frozen chopped spinach thawed and squeezed dry
Instructions
- Preheat oven to 350°F and adjust oven rack to middle position. Line a rimmed baking sheet with parchment or aluminum foil and set a wire rack inside (or covering the top) and spray the rack with nonstick cooking spray.
- Place the bread, Panko breadcrumbs and Parmesan cheese in a food processor fitted with the metal attachment. Pulse the bread 3-4 seconds. Drizzle in the oil and pulse 1-2 times. Set aside.1 slice hearty white bread, 1 tablespoon Panko breadcrumbs, 1 tablespoon freshly grated Parmesan cheese, 1 tablespoon olive oil
- Pat the mushrooms dry with paper towels. Brush them lightly with melted butter and set them on the prepared baking sheet 1-2 inches apart. Set aside until the filling is ready.24 1½-2 inch diameter white button mushrooms, 2 tablespoons unsalted butter
- Heat a large skillet over medium heat and add 1 tablespoon of butter and 1 tablespoon of oil.2 tablespoons unsalted butter, 1 tablespoon olive oil
- When the oil/butter are heated (before butter burns), add the onions and cook, stirring often, until onions are softened, 4-5 minutes.½ yellow onion
- Add the artichokes and cook, stirring often, 4-5 minutes or until they have a lightly browned.9 ounces frozen artichoke hearts
- Add the garlic, stir and cook another 30 seconds.1 clove garlic
- Add the remaining 1 tablespoon butter and stir until melted.
- Sprinkle the flour over the vegetable mixture and cook 1 minute, stirring continuously.2 tablespoons all-purpose flour
- Slowly stir in the half-and-half, Parmesan, lemon juice, hot sauce, Worcestershire sauce, and salt.1 cup half-and-half, ¾ cup freshly grated Parmesan cheese, 1½ teaspoons fresh lemon juice, 1 teaspoon hot sauce, 1 teaspoon Worcestershire sauce, ½ teaspoon kosher salt
- Reduce heat to low and simmer, stirring occasionally, 3 minutes or until thickened.
- Remove from the heat, add spinach and stir well.5 ounces frozen chopped spinach
- Spoon the artichoke/spinach filling into the mushroom caps, packing down and rounding over the tops of the mushrooms.
- Top the filled mushrooms with the topping mixture, pressing down lightly so the topping sticks to the filling.
- Bake 20-25 minutes at 350°F or until the tops are golden brown and mushrooms are cooked through.
- Remove from oven, let rest 4 minutes and serve.
Video
Becky’s Tips
- Use white button mushrooms for this recipe. You could also make these in portobello mushrooms for a heartier appetizer.
- Place the filling right to the bottom of the mushrooms.
- Let the mushrooms cool ever so slightly before serving as they will be very hot!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Spinach Stuffed Mushrooms Step by Step
Prep the Pan: Preheat your oven to 350°F and adjust the oven rack to the middle position. Line a rimmed baking sheet with parchment or aluminum foil, set a wire rack inside (or covering the top), and spray the rack with nonstick cooking spray.
Make the Topping: Place 1 slice of hearty white bread, 1 tablespoon of Panko breadcrumbs, and 1 tablespoon of freshly grated Parmesan cheese in a food processor fitted with the metal attachment. Pulse the bread for 3-4 seconds. Drizzle in 1 tablespoon of olive oil and pulse 1-2 times. Set aside.
Prep the Mushrooms: Pat 24 white button mushrooms dry with paper towels. Brush them lightly with 2 tablespoons of melted unsalted butter and set them on the prepared baking sheet 1-2 inches apart. Set aside until the filling is ready.
Cook the Onions: Heat a large skillet over medium heat and add 1 tablespoon of butter and 1 tablespoon of oil. When the oil/butter are heated (before butter burns), add ½ of a diced yellow onion and cook, stirring often, until softened.
Add the Artichokes: Add 9 ounces of thawed, squeezed dry, and chopped frozen artichoke hearts and cook, stirring often, for 4-5 minutes, or until they have a lightly browned
Season the Filling: Add 1 minced clove of garlic, stir, and cook another 30 seconds, then add the remaining 1 tablespoon of unsalted butter and stir until melted.
Thicken the Filling: Sprinkle 2 tablespoons of all-purpose flour over the vegetable mixture and cook for 1 minute, stirring continuously.
Add the Cream: Slowly stir in 1 cup of half-and-half, ¾ cup of freshly grated Parmesan cheese, 1½ teaspoons of fresh lemon juice, 1 teaspoon of hot sauce, 1 teaspoon of Worcestershire sauce, and ½ teaspoon of kosher salt. Reduce heat to low and simmer, stirring occasionally, for 3 minutes or until thickened.
Add the Spinach: Remove from the heat, add 5 ounces of thawed and squeezed dry frozen chopped spinach, and stir well.
Stuff the Mushrooms: Spoon the artichoke/spinach filling into the mushroom caps, packing down and rounding over the tops of the mushrooms.
Top the Mushrooms: Top the filled mushrooms with the topping mixture, pressing down lightly so the topping sticks to the filling.
Bake the Mushrooms: Bake for 20-25 minutes at 350°F or until the tops are golden brown and mushrooms are cooked through. Remove from oven, let rest 4 minutes and serve.
This makes a great party appetizer! So delish!
You’re going to be a hit now at all the parties!
These are THE BEST! The filling taste so good and the mushrooms cook up so nicely!
Thank you!! I’m happy to hear you enjoyed these!!
OMG these were to die for!
Yay! I’m glad you loved them!
One of our favorite appetizers! But I love how you used panko crumbs! Delicious!
SO GOOD, aren’t they?? Let me know what you think of the panko crumbs when you try it!