Spinach and Artichoke Stuffed Mushrooms: Easy Gourmet Appetizer Recipe
Stuffed mushrooms always feel a little fancy without asking you to do much. They’re the kind of gourmet appetizer that works for everything from a casual dinner party to a cozy holiday gathering, and they disappear fast once the tray hits the table. These spinach and marinated artichoke mushroom bites have that perfect balance of creamy, earthy, and bright, the sort of vegetarian snack everyone gravitates toward the moment they come out of the oven.
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They’re quick to assemble, easy to bake, and ideal for your lineup of party finger foods or appetizer recipes when you want something reliable that still feels special. Serve them with a light salad, set them next to your tasty pasta spread, or keep them simple as a classy savory appetizer everyone can pop in one bite. Between the toasted walnuts, herbs, and a touch of hard cheese on top, these stuffed mushroom caps deliver the kind of flavor you expect from a restaurant, not a 20-minute bake.
Why You Will Love This Recipe
- Perfect for parties. These stuffed mushroom caps look elegant on any table, making them an easy win for dinner parties, potlucks, and holiday gatherings.
- Simple ingredients, big payoff. Spinach, marinated artichokes, and cream cheese come together in a way that tastes far more “gourmet” than it is for weeknight prep.
- Fast and reliable. Everything assembles quickly, bakes in under 20 minutes, and holds up well on a platter, which is exactly what you want for finger food appetizers.
- Vegetarian favorite. These mushroom bites are hearty enough to satisfy everyone while still fitting neatly into your lineup of veggie recipes and small meals.
Ingredients
See the recipe card for the complete list of ingredients and quantities.
How To Make Stuffed Mushrooms with Spinach & Marinated Artichokes
Step 1: Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease it. Clean mushroom caps with a damp towel and remove stems. Finely chop stems for the filling.
Step 2: Heat 1 tbsp olive oil in a pan over medium heat. Add the chopped mushroom stems and cook for 3-4 minutes, until softened. Add spinach, garlic, and artichokes. Sauté 2-3 minutes until wilted.
Step 3: In a mixing bowl, combine cream cheese, walnuts, parsley, thyme, salt, and pepper. Add the sautéed veggie mixture and mix until well combined.
Step 4: Spoon the mixture into each mushroom cap, packing it tightly. Arrange on the baking sheet.
Step 5: Sprinkle Parmesan over the mushrooms and drizzle with olive oil. Bake 15-20 minutes until mushrooms are tender and filling is golden and bubbly. Let cool slightly before serving.
Expert Tips And Variations
- Dry the mushrooms well. Any extra moisture keeps them from browning, so make sure the caps are wiped clean before stuffing.
- Don’t skip cooling the sautéed mixture. Adding it piping hot melts the cream cheese, making the filling too loose.
- Make them ahead. You can assemble the stuffed mushrooms a few hours earlier, refrigerate them, and bake right before serving.
- Swap the nuts or herbs. Pecans or pistachios work just as well. Rosemary or basil shifts the flavor in a fresh way.
- Add a little heat. A pinch of crushed red pepper in the filling gives a subtle kick.
- Make them extra golden. A light sprinkle of Parmesan or another hard cheese helps them brown beautifully on top.
Stuffed Mushrooms with Spinach & Marinated Artichokes FAQs
You can, as long as it’s completely thawed and squeezed dry. Any leftover water will thin the filling.
Use vegan cream cheese and replace Parmesan with nutritional yeast.
Yes. You can mix the filling up to 24 hours in advance. Keep it refrigerated and stuff the mushrooms just before baking.
Sautéing helps remove moisture and concentrates flavor, but you can skip for smaller stems.
They shouldn’t. Drying the caps well and baking them on high heat keeps them tender, not watery.
Yes. Just leave them out. The filling stays creamy and holds together without them.
Place them in a 350°F oven for 8 to 10 minutes. The air fryer also works well for a quick reheat.
More Low Carb Recipes
- This low-carb cottage pie with cauliflower mash is pure comfort food: creamy, golden-topped, and every bit as satisfying as the classic. A cozy dinner that fits right into your low-carb week without feeling like a compromise.
- Cool, creamy, and elegant. These cucumber smoked salmon rolls make entertaining effortless. No cooking, no stress, just beautiful bites that disappear fast from the platter.
- All the bold, zesty flavor of taco night, just lighter. These Tex-Mex lettuce cups are crisp, colorful, and perfect for lunch, dinner, or party platters. Every bite brings that fresh Tex-Mex kick you can’t resist.
- These loaded cauliflower nachos take everything you love about nacho night and give it a lighter, low-carb twist. Baked on one sheet pan and served straight from the oven, they’re cheesy, satisfying, and impossible to stop eating.
If mushrooms are always a hit at your table, you’ll love the rest of my mushroom recipes right here.
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Stuffed Mushroom With Spinach and Marinated Artichokes
Equipment
- Baking sheet
- Mixing bowl
- Skillet
- Parchment paper
Ingredients
For the stuffed mushrooms
- 16 medium white or cremini mushrooms stems removed and caps cleaned (or use 8 large)
- 1 tablespoon olive oil
- ½ cup fresh spinach chopped
- ¼ cup marinated artichoke hearts chopped
- 1 clove garlic minced
- 4 oz cream cheese softened
- ¼ cup toasted walnuts chopped
- 2 tablespoon fresh parsley chopped
- 1 tablespoon fresh thyme leaves or 1 tsp dried thyme
- Salt and pepper to taste
- ¼ cup Parmesan cheese grated
- 1 tablespoon olive oil for drizzling
Instructions
- Preheat the oven to 375℉. Line a baking sheet with parchment or lightly grease it.
- Clean the mushroom caps and remove the stems. Finely chop the stems and set them aside.
- Heat 1 tablespoon olive oil in a pan over medium heat. Add the chopped stems and cook for 3 to 4 minutes until softened. Add spinach, garlic, and artichokes and sauté for 2 to 3 minutes until the spinach wilts. Remove from heat to cool slightly.
- In a mixing bowl, combine cream cheese, walnuts, parsley, thyme, salt, and black pepper. Add the cooked mushroom-spinach-artichoke mixture until fully combined.
- Spoon the filling tightly into each mushroom cap and place them on the prepared baking sheet.
- Sprinkle the tops with Parmesan, then drizzle lightly with olive oil.
- Bake for 15 to 20 minutes, until the mushrooms are tender and the tops are golden. Let cool slightly before serving. Garnish with extra parsley or thyme.
Notes
- Medium mushrooms hold their shape best and don’t release too much liquid.
- Large mushrooms work too; add 2-3 minutes of extra bake time if needed.
- The filling can be made 24 hours ahead and refrigerated.
- Toasted walnuts add richness, but pecans are a good swap.
- Parmesan is optional; the recipe works without it for a lighter version.
- For easier cleanup, bake on parchment to prevent sticking.
