Creamy, garlicky, and brimming with four cheeses, Spinach and Artichoke Stuffed Mushrooms are an indulgent side dish that’s perfect for any holiday dinner.
Shortly before Thanksgiving, I had a friend over to watch a football game (Operation: “Teach Amanda to Understand Football” has been in full swing this season!). By request, I whipped up a pan of my go-to game day snack: Spinach and Arichoke Dip. As we neared the bottom of the pan with our dueling bread cubes, my friend wondered aloud, “I bet this dip would be great in stuffed mushrooms.” It was a bit of a revelatory moment and I instantly wondered why I hadn’t thought of it before. The next time I was at the grocery store, I picked up some mushrooms and gave it a try. They were as delicious as we imagined, a cinch to prepare (a real “plus” during this busy entertaining season), and a great way to elevate such a popular snack into a dish suitable for holiday dinner tables.
I had wanted to share this recipe with you for Turkey Day, and even had a batch of mushrooms photographed by Game Day that weekend. Since it was a last-minute addition, it was late in the day when I made them and my natural lighting situation wasn’t quite what it should’ve been. I thought I could squeak by without pulling out my artificial lighting setup, but once I uploaded the photos to my computer, realized that it wasn’t one of my better decisions. (They tasted great, but without good light, they were such sad-looking little mushrooms!) I tabled the recipe and decided to remake it a week later. Two batches of Spinach and Artichoke Stuffed Mushrooms? My mushroom taste tester and I took one for the team, guys!
I wrote this recipe to utilize the large white “stuffing” mushrooms available in most markets this time of year. The larger mushrooms are so pretty and make an impressive presentation for a holiday side dish. (Though, I have to say that once they were stuffed, the mushrooms were substantial enough that I enjoyed a few of them on their own as a light dinner!) If you’re unable to find the oversized mushrooms, or prefer a smaller size for a portable hors d’ouevre, regular button mushrooms also work well here. (Though, with a smaller mushroom, you might have some filling left over. For a quick weeknight dinner, any extra spinach and artichoke mixture is also great stuffed into chicken breasts.)
I’ve provided two topping options for these mushrooms: parmesan panko bread crumbs (pictured) and melted mozzarella. The buttery, toasted panko gives the mushroom a little bit of crunch for a textural contrast. Creamy melted mozzarella is also a delicious topping, reminiscent of the original dip recipe. My friend couldn’t pinpoint a clear winner, though he claims that a third batch will definitely help to break the tie. As for “Operation: Teach Amanda to Understand Football”: this baseball fan no longer calls the refs “umpires,” so, we have progress!
Spinach and Artichoke Stuffed Mushrooms
Adapted from my Spinach and Artichoke Dip
- 8 ounce block-style cream cheese, room temperature
- 1/4 cup mayonnaise
- 1/4 cup Parmigiano Reggiano, grated
- 1/4 cup Italian 4-cheese shred
- 1/4 teaspoon minced garlic
- 1/4 teaspoon garlic salt
- 1/2 cup chopped spinach (about 1/2 of a frozen 10 oz package, cooked according to package directions, water pressed out in a towel or sieve)
- 1-1/2 cups artichoke hearts*, chopped
- 2 tablespoons chopped fresh basil
- salt and pepper, to taste
- 12 large white stuffing mushrooms (about 2-1/2 inch diameter)
- olive oil (for greasing pan)
To top and bake
- 1/3 cup shredded mozzarella OR
- 1/3 cup unseasoned Panko breadcrumbs
- 2 tablespoons grated Parmigiano Reggiano
- pinch salt
- 1 tablespoon olive oil
Stuff the mushrooms
Preheat oven to 400 degrees F with rack in middle position.
In a large bowl, mix together cream cheese, mayonnaise, Parmigiano Reggiano, Italian 4-cheese shred, minced garlic, and garlic salt with a wooden spoon or hand mixer until fully combined. Stir in prepared spinach and artichoke hearts by hand.
Clean mushrooms and remove and discard stems. Fill mushrooms with spinach-artichoke mixture by the heaping tablespoonful, pressing filling into the mushroom cavity and slightly mounding.
Make the topping and serve
If using shredded mozzarella topping, sprinkle evenly over the filled mushrooms.
If using Panko topping, stir together breadcrumbs, Parmigiano Reggiano, and salt in a small bowl. Add 1 tablespoon olive oil and toss until combined. Sprinkle the breadcrumbs over the filled mushrooms, pressing gently to adhere.
Grease a large baking sheet or oven-safe skillet with about 2 tablespoons olive oil. Arrange filled and topped mushrooms and bake 23-30 minutes until mushrooms are cooked, filling is hot, and topping is lightly browned. If using breadcrumbs, check about halfway through to make sure they aren't browning too quickly. If they are, gently lay a piece of foil over the mushrooms and continue cooking. Serve hot.
*15-ounce can un-marinated artichoke hearts, rinsed and drained, OR equivalent frozen artichoke hearts, defrosted and cooked according to package directions.