These spinach stuffed mushrooms are so easy to make and they are always a popular appetizer during the holiday season. Mushrooms are stuffed with a spinach, artichoke and parmesan filling and topped with breadcrumbs.
Stuffed mushrooms are always a hit over the holidays, they are so full of flavor and dead easy to make. They are a great option when you are entertaining as they can be prepped ahead of time.
How to Make This Easy Spinach Stuffed Mushrooms Recipe
-
Heat oven to 350°F and adjust oven rack to middle position.
-
Line a rimmed baking sheet with parchment or aluminum foil and set a wire rack inside (or covering the toand spray the rack with nonstick cooking spray.
FOR THE TOPPING:
-
Place bread, panko crumbs and Parmesan in a food processor fitted with the metal attachment. Pulse the bread 3-4 seconds. Drizzle in the oil and pulse 1-2 times. Set aside.
FOR THE MUSHROOMS:
-
Pat the mushrooms dry with paper towels.
-
Brush them lightly with melted butter and set them on the prepared baking sheet 1-2 inches apart. Set aside until filling is ready.
FOR THE SPINACH ARTICHOKE FILLING:
-
Heat large skillet over medium heat and add 1-tablespoon butter and 1-tablespoon oil.
-
When the oil/butter are heated (before butter burns), add onions and cook, stirring often, until onions are softened, 4-5 minutes.
-
Add artichokes and cook, stirring often, 4-5 minutes or until they have a lightly browned.
-
Add garlic, stir and cook another 30 seconds.
-
Add remaining 1 tablespoon butter and stir until melted.
-
Sprinkle the flour over the vegetable mixture and cook 1 minute, stirring continuously.
-
Slowly stir in the half-and-half, Parmesan, lemon juice, hot sauce, Worcestershire Sauce and salt.
-
Reduce heat to low and simmer, stirring occasionally, 3 minutes or until thickened.
-
Remove from the heat, add spinach and stir well.
-
Spoon the artichoke/spinach filling into the mushroom caps, packing down and rounding over the tops of the mushrooms.
-
Top the filled mushrooms with the topping mixture, pressing down lightly so the topping sticks to the filling.
-
Bake 20-25 at 350°F or until the tops are golden brown and mushrooms are cooked through.
-
Remove from oven, let rest 4 minutes and serve.
-
Enjoy!
Vegetarian Party Appetizer
These spinach stuffed mushrooms are full of flavor, some may even say a little decadent! The filling is rich and creamy, and I promise you that one isn’t enough! I always serve stuffed mushrooms at some point during the holiday season, and I think these ones are my favorite! To make these mushrooms vegetarian, omit the Worcestershire sauce.
Can you make these stuffed mushrooms ahead of time?
Yes! These mushrooms are perfect for fuss free entertaining. You can make the spinach filling, stuff the mushrooms and then cover and keep them in the fridge until you are ready to cook them. You can also freeze the unbaked stuffed mushrooms and cook them from frozen.
What so you serve with spinach stuffed mushrooms?
You could also serve these up as a sit down appetizer with a side salad, but for me, these stuffed mushrooms make the perfect finger food. I place them on a large serving plate and let everyone help themselves. Serve them alongside some of these recipes for a real feast!
- Bacon Wrapped Dates with Goat Cheese and Pecans
- Apple Pie Baked Brie Appetizer
- Cheesy Asparagus Crescent Roll Appetizers
- Edamame Recipe with Everything Bagel Seasoning (Everything Edamame)
Top Tips to Make Spinach Stuffed Mushrooms
- Use white button mushrooms for this recipe. You could also make these in portobello mushrooms for a heartier appetizer.
- Place the filling right to the bottom of the mushrooms.
- Let the mushrooms cool ever so slightly before serving as they will be very hot!
If you like mushrooms as much as me, check out these other recipes!
- Creamy Garlic Mushrooms Recipe
- Cheesy Sausage Stuffed Mushrooms Recipe
- Homemade Cream of Mushroom Soup Recipe
Easy Spinach Stuffed Mushrooms Recipe
Ingredients
For the Topping:
- 1 slice hearty white bread torn into 4 pieces
- 1 tablespoon panko bread crumbs
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon olive oil
For the Mushrooms:
- 24 1½-2 inch diameter white button mushrooms, washed & stems removed
- 2 tablespoons unsalted butter melted
For the Spinach Artichoke Filling:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ medium yellow or white onion diced
- 9 ounces frozen artichoke hearts thawed, squeezed dry & chopped
- 1 garlic clove minced
- 2 tablespoons all-purpose flour
- 1 cup half-and-half or cream
- ¾ cup grated Parmesan cheese
- 1½ teaspoons fresh lemon juice
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire Sauce
- ½ teaspoon kosher salt
- 5- ounces frozen chopped spinach thawed and squeezed dry
Instructions
- Heat oven to 350°F and adjust oven rack to middle position.
- Line a rimmed baking sheet with parchment or aluminum foil and set a wire rack inside (or covering the toand spray the rack with nonstick cooking spray.
For the Topping:
- Place bread, panko crumbs and Parmesan in a food processor fitted with the metal attachment. Pulse the bread 3-4 seconds. Drizzle in the oil and pulse 1-2 times. Set aside.
For the Mushrooms:
- Pat the mushrooms dry with paper towels.
- Brush them lightly with melted butter and set them on the prepared baking sheet 1-2 inches apart. Set aside until filling is ready.
For the Spinach Artichoke Filling:
- Heat large skillet over medium heat and add 1-tablespoon butter and 1-tablespoon oil.
- When the oil/butter are heated (before butter burns), add onions and cook, stirring often, until onions are softened, 4-5 minutes.
- Add artichokes and cook, stirring often, 4-5 minutes or until they have a lightly browned.
- Add garlic, stir and cook another 30 seconds.
- Add remaining 1 tablespoon butter and stir until melted.
- Sprinkle the flour over the vegetable mixture and cook 1 minute, stirring continuously.
- Slowly stir in the half-and-half, Parmesan, lemon juice, hot sauce, Worcestershire Sauce and salt.
- Reduce heat to low and simmer, stirring occasionally, 3 minutes or until thickened.
- Remove from the heat, add spinach and stir well.
- Spoon the artichoke/spinach filling into the mushroom caps, packing down and rounding over the tops of the mushrooms.
- Top the filled mushrooms with the topping mixture, pressing down lightly so the topping sticks to the filling.
- Bake 20-25 at 350°F or until the tops are golden brown and mushrooms are cooked through.
- Remove from oven, let rest 4 minutes and serve.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
This makes a great party appetizer! So delish!
You’re going to be a hit now at all the parties!
These are THE BEST! The filling taste so good and the mushrooms cook up so nicely!
Thank you!! I’m happy to hear you enjoyed these!!
OMG these were to die for!
Yay! I’m glad you loved them!
One of our favorite appetizers! But I love how you used panko crumbs! Delicious!
SO GOOD, aren’t they?? Let me know what you think of the panko crumbs when you try it!