These stuffed mushrooms are the perfect combination of spinach artichoke dip and stuffed mushrooms. We stuff portobello mushrooms with a creamy spinach and artichoke mixture. They are an easy appetizer for any occasion.
Amazing Stuffed Mushrooms
If you are mushroom fan then stop where you are and make these spinach artichoke stuffed mushrooms. They are umami delights that you can serve as an appetizer or as a main meatless dinner.
Why you’ll love it!
- It only takes 30 minutes to make these stuffed mushrooms.
- These stuffed mushrooms have an easy spinach and artichoke mixture that tastes like spinach artichoke dip.
- The broiled mozzarella cheese on top of these stuffed mushrooms will be your new favorite thing.
- Portobello mushrooms- portobello mushrooms are a larger mushroom and makes stuffing a heck of a lot easier. They are a great ‘meaty’ mushroom that is large enough to satisfy!
- Spinach- fresh spinach is always preferred for this recipe, but if you have to use frozen, be sure you thaw and remove the moisture from the frozen spinach before using. You also won’t have to sauté the spinach as long in step #6 in the recipe card.
- Artichokes- canned artichokes are easy to find, just be sure to drain them.
- Cream cheese- the creaminess of this recipe comes from the cream cheese, do not skip it!
- Mozzarella- we broil mozzarella over the top of these stuffed mushrooms to give them a crispy bite right at the end.
- Salt and pepper the mushrooms and then par bake them for about 15 minutes at 400ºF to soften the mushrooms and to allow them to release some of the moisture. Remove the mushrooms from the oven and set aside.
- Make the spinach and artichoke innards by sautéing the onions, garlic, spinach, and artichokes together. Add the cream cheese and mix until the cream cheese is creamy.
- Stuff each portobello mushroom with the spinach artichoke mixture and top with mozzarella cheese.
- Broil the mushrooms until the mozzarella is melted and golden brown.
- Remove and enjoy immediately!
Top Tips for Stuffed Mushrooms
Portobello mushrooms come in all shapes and sizes. Try your best to find the largest mushrooms you can find. If you can’t find 4-5 large mushrooms you can always use smaller mushrooms and distribute the filling accordingly.
Be gentle when removing the stems of the mushrooms so that you don’t create holes in the mushrooms.
Every oven is different so be sure you keep an eye on the mushrooms while they are under the broiler.
Place the mushrooms on a wire rack so that the mushrooms are not cooking in their own liquid. This helps to prevent them from getting soggy.
If the mushrooms you are using are visibly dirty you can dry wash them with a tea towel by rubbing the dirt off or you can quickly run them under cold water and gently dry them off.
Yes, you can use larger bella mushrooms but they will be smaller and you will need to add less filling to each mushroom.
Stuffed Cream Cheese Mushrooms
Loved stuffed mushrooms? Here is another easy stuffed mushroom recipe for you to make!
Store in an air tight container once cooled for up to 3 days.
Spinach Artichoke Stuffed Mushrooms
- 4 large portobello mushrooms stem removed
- 1.5 tablespoons olive oil
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
- ¼ large yellow onion
- 2 cloves garlic minced
- ½ teaspoon coarse salt
- ½ teaspoon ground black pepper
- 1 cup chopped canned artichoke
- 1 cup fresh spinach packed
- 2 oz. cream cheese softened
- ½ cup shredded mozzarella cheese
- Preheat the oven to 400ºF and set a wire rack on a baking sheet. Place the mushrooms open-side up on the wire rack. Drizzle the mushrooms with olive oil and season with salt and pepper. Use your hands to massage the oil and seasonings into the mushrooms.
- Place the mushrooms into the oven and bake them for 12-15 minutes or until they begin to soften and release moisture.
- Remove the mushrooms from the oven and let them rest while you prepare the filling.
- Heat a large skillet over medium/high heat and add olive oil to the skillet. When the olive oil is fragrant add the onion to the skillet with a pinch of salt and sauté the onion for 2-3 minutes. Add the garlic and sauté for an additional minute.
- Add the artichoke to the skillet and season with salt and pepper. Toss all the ingredients together and sauté for 1-2 minutes.
- Turn the heat to medium heat and add the fresh spinach to the skillet and toss. Let the spinach cook down and wilt for about 1-2 more minutes.
- Next, add the cream cheese to the skillet and use a spatula to stir all of the ingredients together until the cream cheese melts and the whole mixture becomes thick and creamy.
- Add about ¼ cup of the spinach artichoke mixture to the well of each portobello mushroom. The mixture should be a mound of filling. If your mushrooms don’t have a well in the middle, that’s okay! You can still scoop the filling on top of the mushroom.
- Turn the heat on the oven to broil.
- Sprinkle mozzarella cheese over the top of each mushroom and place the mushroom snack into the oven for 2-3 minutes or until the cheese has melted and begins to brown. Check your mushrooms after 1 minute as each oven is different.
- Remove the mushrooms from the oven and enjoy.
Tips & Notes
- Portobello mushrooms come in all shapes and sizes. Try your best to find the largest mushrooms you can find. If you can’t find 4-5 large mushrooms you can always use smaller mushrooms and distribute the filling accordingly.
- Every oven is different so be sure you keep an eye on the mushrooms while they are under the broiler.