Spinach Stuffed Mushrooms Recipe
Filled with a spinach artichoke dip-inspired filling, these stuffed mushrooms are a fan-favorite recipe!
Servings: 12 people
Equipment
- Baking Sheet
- Food Processor
Ingredients
For the Topping
- 1 slice hearty white bread torn into 4 pieces
- 1 tbsp panko breadcrumbs
- 1 tbsp freshly grated Parmesan cheese
- 1 tbsp olive oil
For the Mushrooms
- 24 1½-2" diameter white button mushrooms washed and stems removed
- 2 tbsp unsalted butter melted (¼ stick)
For the Spinach Artichoke Filling
- 2 tbsp unsalted butter divided (¼ stick)
- 1 tbsp olive oil
- ½ yellow onion diced
- 9 oz. frozen artichoke hearts thawed, squeezed dry, and chopped
- 1 clove garlic minced
- 2 tbsp all-purpose flour
- 1 cup half and half or heavy cream
- ¾ cup freshly grated Parmesan cheese
- 1½ tsp fresh lemon juice
- 1 tsp hot sauce
- 1 tsp Worcestershire sauce use soy sauce, tamari,or coconut aminos for vegetarians
- ½ tsp kosher salt
- 5 oz. frozen chopped spinach thawed and squeezed dry
Instructions
- Preheat the oven to 350°F and adjust oven rack to middle position. Line a rimmed baking sheet with parchment paper or aluminum foil and set a wire rack inside and spray the rack with nonstick cooking spray.
- Place the bread, panko breadcrumbs, and Parmesan cheese in a food processor fitted with the metal attachment. Pulse for 3-4 seconds. Drizzle in the oil and pulse 1-2 times. Set aside.1 slice hearty white bread, 1 tbsp panko breadcrumbs, 1 tbsp freshly grated Parmesan cheese, 1 tbsp olive oil
- Wipe or brush the dirt off the mushrooms, or give them a quick rinse and pat dry. 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" diameter white button mushrooms, 2 tbsp unsalted butter
- Heat a large skillet over medium heat and add 1 tbsp of butter and 1 tbsp of oil.2 tbsp unsalted butter, 1 tbsp 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
- Add the artichokes and cook, stirring often, 4-5 minutes or until they are lightly browned.9 oz. frozen artichoke hearts
- Add the garlic, stir and cook another 30 seconds.1 clove garlic
- Add the remaining 1 tbsp butter and stir until melted.
- Sprinkle the flour over the vegetable mixture and cook 1 minute, stirring continuously.2 tbsp all-purpose flour
- 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 tsp fresh lemon juice, 1 tsp hot sauce, 1 tsp Worcestershire sauce, ½ tsp kosher salt
- Reduce heat to low and simmer, stirring occasionally, 3 minutes or until thickened.
- Remove from the heat, add spinach and stir well.5 oz. frozen chopped spinach
- Spoon the artichoke/spinach filling into the mushroom caps, packing it 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 minutes at 350°F or until the tops are golden brown and mushrooms are cooked through. Do not overcook.
- Remove from oven, let rest 4 minutes and serve.
Video
Notes
To make this dish vegetarian, swap out the Worcestershire sauce for soy sauce, tamari, or coconut aminos.
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