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stuffed mushrooms lined up on a sheet

Easy Spinach Stuffed Mushrooms Recipe

Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 people
Calories: 144kcal
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. 
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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
  • 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


  • 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!



Serving: 2mushrooms | Calories: 144kcal | Carbohydrates: 7g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 259mg | Potassium: 259mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1660IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 1mg