Stuffed Mushrooms with Spinach & Artichokes
Stuffed mushrooms are always a hit at parties, and this version, filled with spinach, marinated artichokes, and cream cheese, is no exception. They’re warm, savory bites that feel both elegant and comforting, making them just right for holidays, game nights, or any gathering.
With a creamy, herby filling tucked into tender mushroom caps and topped with a sprinkle of Parmesan, these mushrooms are flavorful enough to stand on their own but pair perfectly with charcuterie boards or small bites spreads.
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These stuffed mushrooms are the ultimate crowd-pleasing appetizer. Each bite is creamy, garlicky, and packed with flavor from the spinach, marinated artichokes, and herbs. They’re quick to prepare, easy to bake, and look beautiful on any serving platter, making them perfect for both casual get-togethers and holiday celebrations.
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Ingredients Needed for Spinach Artichoke Stuffed Mushrooms
White or baby bella mushrooms – medium or large, cleaned and stems removed; choose firm mushrooms for easier stuffing
Olive oil – adds richness and helps the mushrooms roast evenly
Fresh spinach – chop before cooking so it wilts and mixes easily into the filling
Marinated artichoke hearts – drained and chopped; add tangy flavor to balance the creamy filling
Cream cheese – softened so it blends smoothly with other ingredients
Toasted walnuts – for crunch and nutty depth
Fresh parsley and Thyme – adds freshness, color, and flavor to the filling. You can also used dried thyme if that’s what you have on hand.
Garlic clove – minced finely so it blends without overpowering
Salt and black pepper – season to taste, balancing the creamy filling
Grated Parmesan cheese (optional) – adds a salty, golden topping when baked
How to Make Mushrooms Stuffed with Spinach and Artichokes
Preheat the oven to 375°F and line a baking sheet with parchment or lightly grease it.
Wipe the mushroom caps clean with a damp paper towel, remove the stems, and finely chop the stems.
Warm olive oil in a skillet over medium heat. Add the chopped stems and cook for 3–4 minutes until softened. Stir in spinach, garlic, and artichokes, and cook for another 2–3 minutes until the spinach wilts. Remove from the heat to cool slightly.
In a mixing bowl, stir together cream cheese, walnuts, parsley, thyme, salt, and pepper. Add the cooled spinach mixture and mix until everything is combined.
Spoon the filling into the mushroom caps, packing it gently so it stays in place. Arrange the filled mushrooms on the prepared baking sheet.
If using, sprinkle the tops with Parmesan and drizzle lightly with olive oil. Bake for 15–20 minutes, until the mushrooms are tender and the filling is golden.
Let cool slightly before serving. Garnish with extra parsley or thyme if desired.
Helpful Tips
- Use mushrooms that are all about the same size so they cook evenly.
- Toasting the walnuts before adding them enhances their flavor.
- The filling can be made a day ahead, making party prep easier.
- For a nut-free option, replace walnuts with breadcrumbs or skip them entirely.
Substitutions and Variations
Replace cream cheese with goat cheese or ricotta for a lighter, tangy option.
Swap walnuts with pine nuts or pecans, or leave them out for a smoother filling.
Use kale or Swiss chard instead of spinach.
Top with seasoned breadcrumbs plus Parmesan for extra crunch.
Add chopped cooked bacon or prosciutto to the filling for a heartier version.
How to Store
Keep leftover stuffed mushrooms in the refrigerator for up 4-5 days. Reheat in the oven for best results or the microwave.
Common FAQs
Yes, you can assemble them up to 24 hours ahead. Store covered in the fridge and bake just before serving.
Yes, but freeze them unbaked. Place on a tray to freeze solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cook time.
Avoid rinsing mushrooms in water. Instead, wipe them with a damp paper towel and don’t add too much oil to the filling.
Everyone is going to love these stuffed mushrooms! They are great for a weeknight side dish, but also the perfect entertaining appetizer when hosting a party!
Artichoke Spinach Stuffed Mushrooms
Ingredients
- 16 medium or 8 large white or bella mushrooms stems removed and caps cleaned
- 1 tbsp olive oil
- 1/2 cup spinach chopped
- 1/4 cup marinated artichoke hearts canned, 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
- salt and pepper to taste
- 1/4 cup grated Parmesan cheese optional, for topping
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment or grease lightly.
- Clean mushroom caps, remove stems, and chop stems finely. Keep the stems to add back into the filling.
- Heat olive oil in a skillet and cook stems 3–4 minutes. Stir in spinach, garlic, and artichokes. Cook 2–3 minutes, then remove from heat.
- Mix cream cheese, walnuts, parsley, thyme, salt, and pepper in a bowl. Stir in spinach mixture.
- Fill mushroom caps with the mixture and place on baking sheet.
- Top with Parmesan if desired and bake 15–20 minutes until tender and golden.
- Cool slightly before serving. Garnish with fresh parsley if you like.
Notes
- Pick mushrooms close in size so they bake evenly.
- Filling can be prepared ahead of time for convenience.
- Parmesan topping is optional but adds a golden finish.
