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.
Spinach Artichoke Dip Stuffed Mushrooms
- 30 mushrooms
- 8 ounces cream cheese softened
- 1 cup frozen chopped spinach thawed and drained
- 1/2 cup artichoke hearts diced
- 1/4 cup sour cream (or plain Greek yogurt)
- 1/4 cup freshly grated Parmesan cheese (plus more for sprinkling)
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- olive oil
- Preheat oven to 350F.
- Prepare the mushrooms by wiping off the caps and removing all of the stems.
- Make the filling by mixing the cream cheese, spinach, artichoke hearts, sour cream, Parmesan cheese, red pepper flakes, garlic powder, and salt together in a small bowl. Adjust flavor to taste as desired.
- Line the mushrooms up in a baking dish, cap side down. Scoop approximately 1 Tablespoon of the spinach artichoke dip into each mushroom (more or less depending on size of mushroom and the hole). Make a mound of the mixture above the hole as it will not all fit inside.
- Repeat with all of the mushroom caps. Drizzle with a little olive oil and sprinkle the tops with additional Parmesan cheese if desired. (The extra Parmesan is great for getting a little crispy cheese crust on top).
- Bake the mushrooms for 10-15 minutes until the mushrooms are tender. Bake longer if you want softer mushrooms, however they will become more difficult to eat by hand. Serve immediately.