Stuffed Mushroom With Spinach and Marinated Artichokes
These stuffed mushrooms with spinach and marinated artichokes are a warm, savory appetizer that feels right at home on any party table. The filling is creamy, earthy, and bright, with just enough texture to keep each bite interesting. They bake quickly, hold well for gatherings, and bring that “gourmet appetizer without the effort” energy that fits perfectly into dinner parties, holiday spreads, or casual hosting.
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.
