Champagne Tastes®

  • About
  • Travel
    • Food Travel
    • Outdoor Adventure
  • Recipe Index
    • Garden To Table
    • Seafood
    • Camping Recipes
    • Ferment
    • Backyard Foraging + Wild Game
    • Cooking Basics
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Garden To Table
  • Seafood
  • Ferment
  • Foraging + Wild Game
  • Cooking Basics
  • Camping Recipes
  • Outdoor Adventure
  • Food Travel
  • Lifestyle
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Dinner » Appetizers

    Spinach Stuffed Mushrooms with Artichokes

    Published: Apr 14, 2019 · Modified: Nov 10, 2023 · 2 Comments

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!
    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!

    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!

    spinach stuffed mushrooms on a serving platter

    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.

    add the filling to the mushrooms

    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.

    add the filling to the mushrooms

    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.

    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.

    bake until golden

    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 on a serving platter
    spinach stuffed mushrooms on a serving platter
    Print Recipe Save Recipe Saved!
    5 from 2 votes

    Spinach Stuffed Mushrooms with Artichokes

    These easy spinach stuffed mushrooms are stuffed with spinach artichoke dip, and topped with freshly grated Parmesan. They're a perfect vegetarian appetizer or side dish!
    Author: Sarah Trenalone
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Appetizer, Side Dish
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Servings: 20 people
    Calories: 38kcal
    Freezer Friendly?
    No
    Will It Keep?
    1 Day
    Prevent your screen from going dark

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    Serving size + nutrition information estimates 1 mushroom per person.  

    Nutrition

    Calories: 38kcal (2%) | Carbohydrates: 3g (1%) | Protein: 2g (4%) | Fat: 2g (3%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg (1%) | Sodium: 146mg (6%) | Potassium: 247mg (7%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 451IU (9%) | Vitamin C: 1mg (1%) | Calcium: 37mg (4%) | Iron: 1mg (6%)
    Tried this recipe?Leave a comment and rating below!

    More Appetizers

    • Camp charcuterie board with fruit, crackers, nuts, olives, sausage rounds, cheese and hummus.
      Camping Charcuterie Board
    • Scotch quail eggs on plate.
      Scotch Quail Eggs
    • beer mussels on a serving platter with fries.
      Beer Mussels
    • Marinated feta in a bowl on a serving tray with crackers
      Marinated Feta

    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 2 votes

    Leave a Comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Comments

    1. Julie says

      April 21, 2019 at 9:57 pm

      5 stars
      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!

      Reply
    2. Marisa F. Stewart says

      April 22, 2019 at 2:59 pm

      5 stars
      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.

      Reply
    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

    Learn More →

    Currently Trending

    • langostino lobster rolls on a serving tray.
      Langostino Lobster Rolls
    • pan-seared rockfish on a plate
      Pan-Seared Rockfish
    • pan-seared red snapper on plates
      Pan-Seared Red Snapper
    • crab butter sauce on a platter with crab legs
      Crab Butter Sauce

    Footer

    About

    • Privacy Policy
    • Terms & Conditions
    • Supplemental Privacy Notice For California Residents
    • Supplemental Privacy Notice For Nevada Residents

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Recipe and Photo Reuse Terms + FAQ

    Copyright ©2015-2025 Champagne Tastes
    All Rights Reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.