Spinach Artichoke-Stuffed Mushrooms Recipe

4.5 8 8
Spinach Artichoke-Stuffed Mushrooms Recipe
Spinach Artichoke-Stuffed Mushrooms Recipe photo by Taste of Home
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Spinach Artichoke-Stuffed Mushrooms Recipe

Read Reviews
4.5 8 8
Publisher Photo
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, UT
MAKES:
30-35 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
30-35 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 3 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3/4 teaspoon garlic salt
  • 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
  • 3 tablespoons shredded Parmesan cheese
  • 30 to 35 large fresh mushrooms, stems removed
  • Additional shredded Parmesan cheese

Directions

Preheat oven to 400°. Mix first four ingredients. Stir in artichoke hearts, spinach, mozzarella cheese and 3 tablespoons Parmesan cheese.
Place mushrooms on foil-lined baking sheets, stem side up. Spoon about 1 tablespoon filling into each. If desired, top with additional Parmesan cheese. Bake until mushrooms are tender, 16-20 minutes. Yield: about 2-1/2 dozen
Originally published as Spinach Artichoke-Stuffed Mushrooms in Simple & Delicious March/April 2008, p27

Nutritional Facts

1 stuffed mushroom: 51 calories, 4g fat (1g saturated fat), 4mg cholesterol, 116mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 2g protein.

  • 3 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3/4 teaspoon garlic salt
  • 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
  • 3 tablespoons shredded Parmesan cheese
  • 30 to 35 large fresh mushrooms, stems removed
  • Additional shredded Parmesan cheese
  1. Preheat oven to 400°. Mix first four ingredients. Stir in artichoke hearts, spinach, mozzarella cheese and 3 tablespoons Parmesan cheese.
  2. Place mushrooms on foil-lined baking sheets, stem side up. Spoon about 1 tablespoon filling into each. If desired, top with additional Parmesan cheese. Bake until mushrooms are tender, 16-20 minutes. Yield: about 2-1/2 dozen
Originally published as Spinach Artichoke-Stuffed Mushrooms in Simple & Delicious March/April 2008, p27

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Reviews forSpinach Artichoke-Stuffed Mushrooms

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gmhale User ID: 3369366 238230
Reviewed Nov. 27, 2015

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

MY REVIEW
ppolen User ID: 1614953 234270
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."

MY REVIEW
tsherretta User ID: 5470106 209418
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!"

MY REVIEW
wieter User ID: 4183741 99659
Reviewed Dec. 17, 2011

"These were easy to prepare and tasty."

MY REVIEW
hxu9452 User ID: 5807201 136029
Reviewed Feb. 5, 2011

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

MY REVIEW
raventresses User ID: 5652004 83006
Reviewed Dec. 28, 2010

"I love stuffed mushrooms, and I love the combining of stuffed mushrooms with spinach/artichoke dip. A match made in heaven as far as I am concerned! I've made stuffed mushrooms many ways over many years, but this is by far the best recipe I have seen for them!"

MY REVIEW
jackieLH User ID: 5611884 170646
Reviewed Nov. 18, 2010

"I have made this three times already and every time people are blown away. One lady even made the comment that it was the best thing she ever tasted (haha she was hungry but it shows that these are good). Everyone asks for the recipe!! This is easy and it is my go to item for pot-lucks"

MY REVIEW
Loiscooks User ID: 3656565 79491
Reviewed Oct. 11, 2010

"I ran across this recipe while trying to find a good spinach & artichoke side dish. I put the ingredients together as suggested, but I also added a can of mushrooms. I baked in an 8-inch square dish and increased the baking time to about 30 minutes. It made an excellent side dish. I will make it again."

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