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–+ servings
stuffed mushrooms lined up on a sheet

Spinach Stuffed Mushrooms Recipe

Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 people
Calories: 145kcal
Author: Becky Hardin
Stuffed with a spinach artichoke dip-inspired filling, these stuffed mushrooms are a fan-favorite recipe!
Step-by-step photos can be seen below the recipe card.
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Equipment

Ingredients

For the Topping

  • 1 slice hearty white bread torn into 4 pieces
  • 1 tablespoon Panko breadcrumbs
  • 1 tablespoon freshly grated Parmesan cheese
  • 1 tablespoon olive oil

For the Mushrooms

  • 24 1½-2 inch diameter white button mushrooms washed and stems removed
  • 2 tablespoons unsalted butter melted (¼ stick)

For the Spinach Artichoke Filling

  • 2 tablespoons unsalted butter divided (¼ stick)
  • 1 tablespoon olive oil
  • ½ yellow onion diced
  • 9 ounces frozen artichoke hearts thawed, squeezed dry, and chopped
  • 1 clove garlic minced
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half or heavy cream
  • ¾ cup freshly grated Parmesan cheese
  • 1½ teaspoons fresh lemon juice
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce or soy sauce for vegetarians
  • ½ teaspoon kosher salt
  • 5 ounces frozen chopped spinach thawed and squeezed dry

Instructions

  • Preheat 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 top) and spray the rack with nonstick cooking spray.
    a wire rack set in a lined baking sheet.
  • Place the bread, Panko breadcrumbs and Parmesan cheese 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.
    1 slice hearty white bread, 1 tablespoon Panko breadcrumbs, 1 tablespoon freshly grated Parmesan cheese, 1 tablespoon olive oil
    breadcrumbs in a food processor.
  • 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 the filling is ready.
    24 1½-2 inch diameter white button mushrooms, 2 tablespoons unsalted butter
    upside-down mushrooms on a wooden cutting board.
  • Heat a large skillet over medium heat and add 1 tablespoon of butter and 1 tablespoon of oil.
    2 tablespoons unsalted butter, 1 tablespoon olive oil
  • When the oil/butter are heated (before butter burns), add the onions and cook, stirring often, until onions are softened, 4-5 minutes.
    ½ yellow onion
    onions cooking in oil.
  • Add the artichokes and cook, stirring often, 4-5 minutes or until they have a lightly browned.
    9 ounces frozen artichoke hearts
    chopped artichoke hearts cooking in oil.
  • Add the garlic, stir and cook another 30 seconds.
    1 clove garlic
  • Add the remaining 1 tablespoon butter and stir until melted.
    garlic and butter added to chopped artichokes in a pan.
  • Sprinkle the flour over the vegetable mixture and cook 1 minute, stirring continuously.
    2 tablespoons all-purpose flour
    flour sprinkled over chopped artichokes in a pan.
  • Slowly stir in the half-and-half, Parmesan, lemon juice, hot sauce, Worcestershire sauce, and salt.
    1 cup half-and-half, ¾ cup freshly grated Parmesan cheese, 1½ teaspoons fresh lemon juice, 1 teaspoon hot sauce, 1 teaspoon Worcestershire sauce, ½ teaspoon kosher salt
  • Reduce heat to low and simmer, stirring occasionally, 3 minutes or until thickened.
    artichoke filling thickened with cream in a pan.
  • Remove from the heat, add spinach and stir well.
    5 ounces frozen chopped spinach
    Spinach risotto in a pan with garlic and mushrooms is a delectable dish that combines the earthy flavors of spinach and mushrooms. The creamy risotto is cooked to perfection, infused with the
  • Spoon the artichoke/spinach filling into the mushroom caps, packing down and rounding over the tops of the mushrooms.
    Spinach Stuffed Mushrooms on a rack.
  • Top the filled mushrooms with the topping mixture, pressing down lightly so the topping sticks to the filling.
    Spinach Stuffed Mushrooms on a cooling rack.
  • Bake 20-25 minutes at 350°F or until the tops are golden brown and mushrooms are cooked through.
  • Remove from oven, let rest 4 minutes and serve.
    Spinach Stuffed Mushrooms on a wooden plate with olive oil.

Video

Notes

Yield: This recipe makes 24 stuffed mushrooms. A serving is 2 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!
Storage: Store spinach stuffed mushrooms in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 2mushrooms | Calories: 145kcal | Carbohydrates: 8g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 279mg | Potassium: 279mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1665IU | Vitamin C: 4mg | Calcium: 110mg | Iron: 1mg