This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
These easy spinach stuffed mushrooms are filled with spinach artichoke dip, and topped with freshly grated Parmesan. They’re a perfect vegetarian appetizer or side dish!
Sometimes I like to play a little game called “let’s clean out the fridge.”
I start by looking through everything in the fridge and pantry, and seeing what magic I can make happen.
And guys– this time, something spectacular happened.
You can probably guess why I had extra mushrooms on hand– I’d been making blue cheese stuffed mushrooms, goat cheese stuffed mushrooms, and these seafood stuffed mushrooms.
It’s been a stuffed mushroom extravaganza!
And yet– as I stared into the abyss that is my refrigerator– I knew that another stuffed mushroom had to happen.
The next thing I knew, I was testing what might just be my favorite stuffed mushroom of all– spinach stuffed mushrooms with artichokes.
Can I Use Frozen Spinach for these Spinach Stuffed Mushrooms?
Of course you can!
The recipe calls for fresh spinach, but if you happen to have frozen on hand, you can swap that out.
Make sure to cook the frozen spinach until it’s hot, and drain off as much liquid as possible.
Can I Use Artichoke Hearts that are Marinated in Seasoning?
Yes, you definitely can!
This recipe calls for artichoke hearts packed in brine, without any extra seasonings added.
Not sure where to find artichoke hearts? Look in the canned vegetable aisle, or near the olives. You can also buy artichoke hearts online.
If you happen to have artichokes that have been packed in olive oil, just make sure to drain off as much oil as possible before using them.
If you’re using artichokes packed with seasonings, just keep in mind that you’ll be able to taste those seasonings in the mushrooms.
Can I Use Pre-Shredded Parmesan?
Yes– but freshly grated with taste and look better.
I recommend using a wedge of Parmesan, and grating it with a cheese grater or a microplane zester.
If you don’t have a grater or zester, you can also use a vegetable peeler to cut thin strips off the Parmesan wedge.
If you use pre-grated Parmesan (or the kind they sell in the green can), just be aware that the cheese won’t melt as well, and it won’t brown as evenly.
What Can I Do with Extra filling?
The amount of filling you’ll make for these spinach stuffed mushrooms is approximate– it depends on the size of your mushrooms.
If you happen to have extra, you can warm it up and spread it on a sandwich, or use it as a baked dip!
Simply put it in a small baking dish, top it with Parmesan, and cook it along with the mushrooms for about 25 minutes.
Can I Use Spinach Artichoke Dip instead of The Filling in the Recipe?
You sure can!
The filling in my recipe is a lighter, healthier alternative to a spinach artichoke dip.
It’s made with yogurt instead of mayonnaise, and only uses a little bit of cheese.
But if you’ve got a favorite (more indulgent) spinach artichoke dip recipe, you can add it to the mushrooms instead of my lightened-up version.
Looking for a more traditional spinach artichoke filling? Try this spinach artichoke dip with six cheeses from Striped Spatula.
Serving Spinach Stuffed Mushrooms with Artichokes
Enjoy these mushrooms while they’re still warm, as an appetizer or a side dish. And then make sure to come back here afterwards and comment to let me know you made them!
Spinach Stuffed Mushrooms with Artichokes
- 1 tablespoon olive oil
- 3 ounces fresh spinach
- 2 cloves garlic, finely diced
- ½ teaspoon salt
- ½ cup artichoke hearts packed in brine (~½ 13oz can, drained)
- 2 ounces cream cheese, softened
- ¼ cup plain yogurt
- 2 pints baby Portobello mushrooms, stems removed
- 1 ounce Parmesan, freshly grated
- Preheat oven to 400°F.
- Finely dice the artichoke hearts. Make sure the pieces are small enough to fit inside the mushrooms.
- Heat oil in a pan over medium-low heat.
- Add the spinach, garlic, and salt. Cover, and allow spinach to wilt. Remove the lid, and press down on the spinach to release extra liquid. Scoop the spinach out of the pan and into a mixing bowl. Discard extra liquid.
- Add the artichokes, cream cheese, and yogurt to the mixing bowl. Stir until incorporated.
- Use a spoon to scoop the mixture into the mushrooms, filling the space where the stem used to be. Tip: Filling amount is approximate, and the amount you need will depend on the size of the mushrooms you use. Extra filling can be warmed and used as chip dip or sandwich spread.
- Place mushrooms on a baking sheet, and top with freshly grated Parmesan.
- Roast 20-25 minutes, or until the cheese is golden and the mushrooms are tender. Serve warm.
- Prep Mushrooms Ahead: Up to 1 day ahead, stuff the mushrooms, set on a baking sheet, and tent with foil. Wait to roast until just before serving.Make Mushrooms Ahead: Up to 1 day ahead, fully cook the mushrooms. Leave them on the baking sheet, and cover with foil. Put them in the refrigerator. When you’re ready to serve them, broil the mushrooms 2-3 minutes, or until hot.
I’m a mushroom nut and this filling has my name all over it! I just love artichokes and this is a match made in culinary heaven! I can’t wait to try this. It would be a great dinner even!
Marisa F. Stewart
These mushroom appetizers wouldn’t last long at our house. We all love mushrooms and put some yummy fillings in them and we are going to go after those little bites like starving people. And I certainly understand about “Let’s clean out the fridge so I can buy some more” day. We have quite a few of those. Wish I could have a few of those mushrooms now.