Creamy Spinach and Artichoke Stuffed Mushrooms
Creamy spinach and artichoke stuffed mushrooms are a classic appetizer that's perfect for any occasion. They're easy to make and always a hit with guests. The combination of creamy spinach, artichokes, and Parmesan cheese is irresistible. And the mushrooms add a nice earthy flavor to the dish. To make these stuffed mushrooms, you'll start by removing the stems from the mushrooms and finely chopping them. Then, you'll heat some olive oil in a large skillet and cook the mushrooms until they're softened. Once the mushrooms are softened, you'll add the spinach, artichoke hearts, cream cheese, Parmesan cheese, parsley, garlic, salt, and black pepper to the skillet. Cook until the spinach is wilted and the cheese is melted. Then, you'll spoon the spinach and artichoke mixture into the mushroom caps. Finally, you'll place the mushrooms on a baking sheet and bake them in a preheated oven until the mushrooms are tender and heated through. Serve immediately and enjoy!
The origins of stuffed mushrooms are murky, but they've been a popular appetizer for centuries. One theory is that they were first created in France in the 18th century. Another theory is that they were invented in Italy in the 19th century. Regardless of their origins, stuffed mushrooms have become a beloved dish all over the world. There are many different variations on the classic stuffed mushroom recipe. Some recipes call for using different types of mushrooms, such as portobello or oyster mushrooms. Others call for adding different ingredients to the stuffing, such as sausage, bacon, or bread crumbs. But the basic ingredients of spinach, artichokes, and Parmesan cheese remain the same. Our recipe for creamy spinach and artichoke stuffed mushrooms is a classic take on this dish. We use fresh spinach and artichoke hearts, and we add a touch of cream cheese to make the stuffing extra creamy. The result is a delicious and elegant appetizer that's sure to impress your guests.
Creamy Spinach and Artichoke Stuffed Mushrooms Creamy Spinach and Artichoke Stuffed Mushrooms Creamy Spinach and Artichoke Stuffed Mushrooms Creamy Spinach and Artichoke Stuffed Mushrooms
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 pound medium cremini mushrooms
  • 1 tablespoon olive oil
  • 10 ounces fresh spinach, washed and chopped
  • 1 cup artichoke hearts, canned or frozen and thawed
  • 1/2 cup dairy-free cream cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup minced fresh parsley
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Remove stems from mushrooms and finely chop. Wipe caps clean with a damp paper towel.
  3. Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until softened, about 5 minutes.
  4. Add spinach, artichoke hearts, cream cheese, Parmesan cheese, parsley, garlic, salt, and black pepper to the skillet. Cook until spinach is wilted and cheese is melted, about 2 minutes.
  5. Spoon spinach and artichoke mixture into mushroom caps.
  6. Place mushrooms on a baking sheet and bake in preheated oven for 10-12 minutes, or until mushrooms are tender and heated through.
  7. Serve immediately.
Why It Works
  • Using fresh spinach and artichoke hearts gives the stuffing a bright and flavorful taste.
  • Adding a touch of cream cheese to the stuffing makes it extra creamy and rich.
  • Baking the mushrooms in a preheated oven ensures that they are cooked through and heated evenly.