Spinach Artichoke-Stuffed Mushrooms Recipe
Spinach Artichoke-Stuffed Mushrooms Recipe photo by Taste of Home

Spinach Artichoke-Stuffed Mushrooms Recipe

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Guests will think you fussed over these rich, creamy stuffed mushrooms, but they go together so easily! The flavorful artichoke filling makes this party appetizer something special. —Amy Gaisford, Salt Lake City, Utah
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:30-35 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 30-35 servings


  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/3 cup shredded part-skim mozzarella cheese
  • 4 tablespoons shredded Parmesan cheese, divided
  • 3/4 teaspoon garlic salt
  • 30 to 35 large fresh mushrooms

Nutritional Facts

1 each: 54 calories, 4g fat (1g saturated fat), 7mg cholesterol, 115mg sodium, 2g carbohydrate (trace sugars, trace fiber), 2g protein


  1. Preheat oven to 400°. In a small bowl, beat the cream cheese, mayonnaise and sour cream. Stir in the artichokes, spinach, mozzarella cheese, 3 tablespoons Parmesan cheese and garlic salt.
  2. Remove stems from mushrooms (discard stems or save for another use). Fill each mushroom cap with about 1 tablespoon of filling. Sprinkle with remaining Parmesan cheese.
  3. Place on foil-lined baking sheets. Bake 16-20 minutes or until mushrooms are tender. Yield: 30-35 appetizers.
Originally published as Spinach Artichoke-Stuffed Mushrooms in Simple & Delicious March/April 2008, p27

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Nov. 27, 2015

"Easy and great and everyone loved them. I used Garden Vegetable cream cheese for a little more flavor."

Reviewed Oct. 9, 2015

"Easy to prepare & tasty. I'm always on the look out for stuffed mushroom recipes, and this one will join the rotation."

Reviewed Jan. 1, 2013

"Excellent recipe! I've made these twice, sort of, and both times were loved by all. The second time I made only the inside and served with red hot blue chips. Great both ways!"

Reviewed Dec. 17, 2011

"These were easy to prepare and tasty."

Reviewed Feb. 5, 2011

"I made these a couple years ago for New Years and everyone loved them, definitely making these for every holiday"

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