These Spinach Artichoke Dip Stuffed Mushrooms are a fast and easy appetizer recipe, perfect for entertaining or game day! Gluten free, keto, and vegetarian.
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These Spinach Artichoke Dip Stuffed Mushrooms are an amazing party finger food and appetizer for entertaining. So many stuffed mushrooms are full of breadcrumbs or seafood, so I like to make different variations! Find our stuffed mushroom recipes here!
I LOVE spinach artichoke dip. Ever since I found an amazing recipe (inspired by Alton Brown) I have been using variations of it in so many different ways. Find our spinach artichoke recipes here!
To make these Spinach Artichoke Dip Stuffed Mushrooms, first make the cheese mixture, which is pretty much a thick spinach artichoke dip! Yum! Wipe off the mushrooms with a damp cloth. Did you know that washing mushrooms with water is technically bad for them, because they absorb water? Remove the stems from your mushrooms. I like to chop up the stems, freeze them, and throw them in soups.
Stuff each mushroom cap with approximately 1 Tablespoon of the cheese dip mixture. I make it mound a little on the top, and because it is thick it typically stays in place when you bake them. You may need more or less for each mushroom depending on exactly how large they are as well as the size of the stem hole. If you find mushrooms with thicker stems, you will have larger holes to fill.
Next, get your mushrooms lined up on a baking sheet or in a pan. Drizzle with olive oil if desired, but not necessary. Bake for approximately 10-15 minutes or until the mushrooms are just tender. If you prefer very soft mushrooms, cook longer however they will be more difficult to pick up as they are more prone to falling apart.
That’s it! A fun, easy, and fast appetizer recipe to impress your guests.