Artichoke Spinach Stuffed Mushrooms
These stuffed mushrooms combine tender mushroom caps with a creamy spinach and artichoke filling, crunchy walnuts, and fresh herbs for a bite-sized appetizer that always disappears fast.
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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.
Servings: 8