Go Back
To make these tasty stuffed mushrooms, gather the following items: - 12 large portobello mushrooms, stems removed - 1 cup fresh spinach, chopped - 1 cup artichoke hearts, chopped (canned or frozen) - 1/2 cup cream cheese, softened - 1/2 cup Greek yogurt - 1/2 cup grated Parmesan cheese - 1/4 cup breadcrumbs - 2 cloves garlic, minced - 1 tablespoon olive oil - Salt and pepper to taste - Fresh parsley for garnish You can swap ingredients if needed. Here are some ideas: - Use ricotta cheese instead of cream cheese for a lighter filling. - If you can't find fresh spinach, frozen spinach works well. Just thaw and drain it first. - You can replace Parmesan with any hard cheese you like, such as pecorino. - For a dairy-free version, try vegan cream cheese and yogurt. - Use gluten-free breadcrumbs if you need a gluten-free option. Fresh ingredients make a big difference in flavor. Here are my tips: - Look for mushrooms that are firm and smooth. Avoid any that are slimy or dark. - Choose spinach with bright green leaves. They should be crisp and without yellowing. - For artichoke hearts, pick jars or cans with no added preservatives. Frozen artichokes are also a great choice. - Always check the expiration dates on dairy products like cream cheese and yogurt. Fresh is best! Start by preheating your oven to 375°F (190°C). While the oven warms up, get your portobello mushrooms ready. Remove the stems gently. Next, chop one cup of fresh spinach and one cup of artichoke hearts. You can use canned or frozen artichoke hearts. In a skillet, pour one tablespoon of olive oil. Heat it over medium heat. Add two minced garlic cloves and sauté for about one minute. This adds great flavor. Add the chopped spinach and artichoke hearts. Cook this mixture for about three to four minutes. You want the spinach to wilt and the mix to heat up. In a mixing bowl, combine half a cup of softened cream cheese, half a cup of Greek yogurt, and half a cup of grated Parmesan cheese. Then, add your cooked spinach-artichoke mix to this bowl. Stir it all together until it is well blended. Season the filling with salt and pepper to taste. This will enhance the flavors. Now, take the portobello mushrooms. Spoon the spinach artichoke filling into each mushroom. Make sure to mound it generously on top. This adds a delicious layer of flavor. Sprinkle a quarter cup of breadcrumbs over each stuffed mushroom. This gives a nice crunchy topping when baked. Place the filled mushrooms on a baking sheet lined with parchment paper. Bake them in your preheated oven for 20 to 25 minutes. Look for tender mushrooms and golden brown tops. Once done, remove the mushrooms from the oven. Allow them to cool slightly. Finish by garnishing with fresh parsley for a burst of color and flavor. Enjoy your savory treat! To make the cheese mixture creamy, use softened cream cheese. This helps it blend smoothly. Mix in Greek yogurt for tang and richness. Parmesan cheese adds a nice salty bite. I like to ensure all ingredients are mixed well. This makes the filling consistent and tasty. Taste the mixture and add salt or pepper if needed. A perfect blend enhances each bite. Select large portobello mushrooms for this recipe. They hold the filling well and are tender. Before baking, remove the stems to create a bowl for the filling. Bake the mushrooms at 375°F, which helps them soften. Keep an eye on them while they cook. You want them tender but not too mushy. Bake for 20-25 minutes until the tops are golden brown. This gives a nice texture contrast to the creamy filling. These stuffed mushrooms shine as appetizers. Serve them warm on a platter for gatherings. A sprinkle of fresh parsley adds color and freshness. You might pair them with a light salad for a complete meal. For a fun twist, offer dipping sauces like ranch or a spicy aioli. These options enhance the flavors and make for great pairing. Enjoy these delicious bites at any event! {{image_2}} You can keep this dish vegetarian by using plant-based cream cheese. This swap keeps the creamy texture. You can also add more veggies like bell peppers or zucchini. They add flavor and color. Mixing in some sun-dried tomatoes gives a tangy twist. You can use any fresh herbs you like, such as basil or dill, for added taste. To boost the protein, you can add cooked chicken or shrimp. Chopped cooked bacon also pairs well in this recipe. If you want a healthier option, try adding canned tuna or chickpeas. These choices make the dish more filling. Just be sure to mix them well with the other ingredients. For a gluten-free version, swap regular breadcrumbs with gluten-free ones. You can also use crushed rice cereal or almond flour as a topping. Both options give a nice crunch without gluten. Additionally, check your cream cheese and yogurt to ensure they are gluten-free. This way, everyone can enjoy these stuffed mushrooms without worry. To keep your leftover stuffed mushrooms fresh, place them in an airtight container. Make sure to let them cool completely first. Store them in the fridge for up to three days. If you want them to stay fresh longer, freezing is a good option. To freeze stuffed mushrooms, wrap them tightly in plastic wrap or foil. Place them in a freezer-safe bag or container. You can freeze them for up to three months. Label the bag with the date. This way, you know when to use them. When you are ready to eat your mushrooms, preheat your oven to 350°F (175°C). Place the mushrooms on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes, or until warmed through. For a crisp topping, uncover them for the last 5 minutes. Enjoy the great taste! Yes, you can prepare these stuffed mushrooms in advance. Stuff the mushrooms and place them on a baking sheet. Cover the tray with plastic wrap. Store them in the fridge for up to 24 hours. When ready to cook, just bake them straight from the fridge. Increase the baking time by a few minutes to ensure they heat through. These stuffed mushrooms pair well with many sides. Consider serving them with a fresh salad. A light vinaigrette adds a nice touch. You could also serve them with crusty bread or crackers. This adds a crunchy texture that contrasts nicely. For a complete meal, serve them alongside grilled chicken or fish. Absolutely! To lower calories, use low-fat cream cheese and Greek yogurt. You can also reduce the amount of cheese. Try using whole mushrooms instead of portobello for fewer calories. Replace breadcrumbs with crushed nuts or seeds for a different texture. Adjusting these ingredients keeps the flavor while cutting calories. This blog post covered everything you need for Spinach Artichoke Stuffed Mushrooms. You learned about key ingredients, how to prepare and cook them, and helpful tips for the best results. I shared variations to please everyone and offered smart storage ideas. Now you can enjoy tasty stuffed mushrooms anytime, whether fresh or reheated. Use these steps and tips to impress at your next meal or gathering. Enjoy cooking and savoring this delicious dish!

Spinach Artichoke Stuffed Mushrooms

Indulge in delicious Spinach Artichoke Stuffed Mushrooms that are perfect for any occasion! These savory delights combine fresh spinach, artichoke hearts, and creamy cheeses into a delightful filling, all baked to perfection. In just 40 minutes, you can impress your guests or enjoy a tasty snack. Click through to explore this simple recipe and elevate your cooking game with these mouthwatering stuffed mushrooms!
Print Recipe Pin Recipe

Ingredients
  

12 large portobello mushrooms, stems removed

1 cup fresh spinach, chopped

1 cup artichoke hearts, chopped (canned or frozen)

1/2 cup cream cheese, softened

1/2 cup Greek yogurt

1/2 cup grated Parmesan cheese

1/4 cup breadcrumbs

2 cloves garlic, minced

1 tablespoon olive oil

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

      Add chopped spinach and artichoke hearts to the skillet. Cook for 3-4 minutes until the spinach is wilted and the mixture is heated through.

        In a mixing bowl, combine cream cheese, Greek yogurt, grated Parmesan cheese, and the cooked spinach-artichoke mixture. Mix until well combined.

          Season the filling with salt and pepper to taste.

            Spoon the filling into the portobello mushrooms, mounding it generously on top.

              Sprinkle breadcrumbs over each stuffed mushroom for a crunchy topping.

                Place the filled mushrooms on a baking sheet lined with parchment paper.

                  Bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.

                    Remove from the oven and let cool slightly before garnishing with fresh parsley.

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4 (3 stuffed mushrooms each)