Spinach Stuffed Mushrooms with Artichokes

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!