Michael Davis
Spinach, mushrooms, and artichokes are a delicious combination and can be used in a variety of dishes. Spinach-artichoke stuffed mushrooms are a popular appetizer, combining two favorite party snacks into one vegetarian option. They are easy to make, bite-sized, and can be served warm or at room temperature. Spinach, mushrooms, and artichokes can also be used to make a flavorful and healthy pasta dish that can be prepared in under 30 minutes.
| Characteristics | Values |
|---|---|
| Dish Type | Appetizer, Side Dish |
| Cuisine | Italian |
| Diet | Vegetarian |
| Ingredients | Mushrooms, Spinach, Artichoke, Pasta, Olive Oil, Onion, Garlic, Spices, Red Pepper Flakes, Salt, Pepper, Nutritional Yeast, Tomatoes, Lemon, Cream Cheese, Sour Cream, Mayonnaise, Parmesan Cheese, Mozzarella Cheese, Breadcrumbs, Italian Cheese Blend, Bacon Bits, Sausage, Garlic Powder, Garlic Salt |
| Recipe Variations | Grilled Artichoke, One-Pot Method, Artichoke-Stuffed Mushrooms, Spinach-Artichoke Stuffed Mushrooms |
| Cooking Methods | Baking, Grilling, Boiling, Sautéing |
| Cook Time | 12-20 minutes |
| Serving Temperature | Warm, Room Temperature |
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What You'll Learn
Spinach-artichoke stuffed mushrooms as an appetizer
Spinach-artichoke stuffed mushrooms are a delicious and easy appetizer that is perfect for any party or gathering. They are bite-sized, can be eaten without utensils, and are a tasty vegetarian option. This recipe combines the classic flavours of spinach and artichoke dip with the juicy texture of mushrooms, taking the dip to the next level.
Ingredients
For this recipe, you will need:
- Cream cheese
- Sour cream
- Mayonnaise
- Salt
- Pepper
- Garlic powder
- Artichoke hearts (canned or frozen)
- Spinach (fresh or frozen)
- Parmesan cheese
- Button mushrooms (white or cremini)
You can also add mozzarella cheese for a gooey texture and sprinkle the tops with breadcrumbs for a crispy outer layer.
Preparation
To prepare the mushrooms, start by removing the stems. You can simply pull them out with your fingers. If the mushrooms are dirty, gently wipe them clean with a paper towel or soft-bristled brush. Avoid soaking mushrooms in water as they can become waterlogged.
Filling
In a large bowl, combine the cream cheese, sour cream, mayonnaise, salt, pepper, and garlic powder until smooth. You can also add some Italian cheese blend or garlic salt for extra flavour. Then, add the drained and chopped artichoke hearts, spinach, and Parmesan cheese. Stir until everything is well combined. If using fresh spinach, cook it in a non-stick pan over medium-high heat for about 3-4 minutes, chop it, and squeeze out the excess liquid.
Assembly
Use a spoon to fill the mushroom caps with the spinach-artichoke mixture. Depending on the size of the mushrooms, you may need about 1-3 tablespoons of filling per mushroom. Top the stuffed mushrooms with additional Parmesan cheese. You can also sprinkle some mozzarella cheese on top for a gooey texture.
Baking
Preheat your oven to 400°F and grease a sheet pan with nonstick spray or line it with foil. Place the stuffed mushrooms on the prepared pan and bake them until the cheese is melted and the topping is lightly browned. This should take around 15-20 minutes. Serve the spinach-artichoke stuffed mushrooms immediately while they are warm and cheesy.
Make-Ahead Option
The spinach-artichoke stuffed mushrooms can also be prepared ahead of time. The filling can be made up to 5 days in advance and stored in the fridge. You can assemble the mushrooms up to 24 hours in advance and keep them chilled until ready to bake. This ensures that they maintain their texture and don't dry out. Baked mushrooms can be stored in the fridge for up to 3 days and reheated before serving. Simply cover the pan with foil and warm them in a 350°F oven for about 15 minutes until heated through.
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Spinach, artichoke and mushroom pasta
To make this tasty treat, you will need: pasta (linguine is a good option), artichoke hearts, mushrooms, spinach, garlic, olive oil, and seasonings. Some recipes also include tomatoes, onion, red pepper flakes, salt, pepper, butter, Parmesan or Romano cheese, and cream.
Start by heating olive oil in a large pot or skillet over medium-high heat. Add in your mushrooms, onions, salt, and pepper, and cook until soft (around 5-7 minutes). Next, add the garlic and cook for a further 1-2 minutes. Throw in your artichoke hearts and cook until heated through. In a separate pot, boil your pasta according to the package instructions. Drain the pasta and add it to the pan with the vegetables. Finally, stir in your spinach, a little butter, and olive oil, and continue stirring until the spinach has wilted. Season to taste, and serve.
Some cooks like to add a little wine, or some pasta water, to make the sauce a little thicker. You can also add grated cheese and cream to make the dish even creamier and more indulgent. This recipe is very adaptable, so you can add more or less of each ingredient to suit your taste.
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Sautéed mushrooms with spinach and artichoke
Ingredients
- Extra virgin olive oil
- 3 cloves of garlic, chopped
- Red chilli pepper flakes
- 2 lbs. portabella mushrooms, chopped into halves or quarters
- 2 bunches of fresh spinach (or frozen spinach, thawed and squeezed dry)
- Artichoke hearts (fresh, frozen, or canned), quartered
- Salt and pepper
- Lemon zest and lemon juice
- Grated cheese blend (optional)
- Croutons or toasted whole wheat breadcrumbs (optional)
Instructions
- Heat up some extra virgin olive oil in a saucepan over medium heat.
- Add the chopped garlic and red pepper flakes to the olive oil. Sauté until the garlic turns golden brown.
- Add the chopped mushrooms and cook until they caramelize.
- Add the fresh spinach and sauté until it wilts. If using frozen spinach, make sure it is thawed and squeezed dry before adding it to the pan.
- Add the quartered artichoke hearts and stir to combine.
- Season with salt and pepper, and add lemon zest and lemon juice to taste.
- If desired, top with grated cheese and croutons or breadcrumbs before serving.
This dish can be served as a side or a light vegetarian meal. For a heartier option, you can stuff the mushroom mixture into button mushrooms or Cremini mushrooms (also known as baby bella mushrooms) to make spinach and artichoke stuffed mushrooms. This makes a great vegetarian appetizer or party snack. You can also add meat, such as cooked crumbled bacon or sausage, to the filling for a toothsome texture and extra richness.
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Spinach and artichoke dip stuffed mushrooms
To make spinach and artichoke dip stuffed mushrooms, you will need to prepare the mushrooms by cleaning them and removing the stems. Medium-sized button-style mushrooms or cremini mushrooms work best for this recipe. You can use either fresh or frozen spinach, but if you choose fresh, you will need to cook it in a pan and squeeze out the excess liquid before adding it to the filling. Canned artichoke hearts are also a convenient option that requires less preparation than fresh artichokes.
The filling for these stuffed mushrooms is a creamy mixture of cream cheese, mayonnaise, and sour cream, seasoned with salt, pepper, and garlic powder or fresh garlic. You will also add shredded mozzarella cheese to the filling to give it a gooey texture, along with parmesan cheese for a nutty flavor. Combine all the ingredients for the filling in a large bowl and mix well.
Once the filling is prepared, use a spoon to fill the mushroom caps generously. You can top the stuffed mushrooms with additional parmesan cheese and breadcrumbs for a crispy texture. Bake the mushrooms in a preheated oven at 400°F for 15 to 25 minutes, until they are tender and lightly browned on top.
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Spinach-artichoke stuffed mushrooms with meat
Ingredients
- Medium-sized button-style mushrooms (white button or cremini)
- Artichoke hearts (canned, water-packed)
- Spinach (frozen or fresh)
- Cream cheese
- Mayonnaise
- Sour cream
- Salt and pepper
- Garlic powder
- Parmesan cheese
- Mozzarella cheese
- Bacon or sausage (cooked, crumbled)
Method
- Preheat your oven to 400°F.
- Clean the mushrooms with a soft-bristled brush or a paper towel, avoiding soaking them in water as they can become waterlogged. Remove the stems to make space for the filling.
- In a large bowl, combine cream cheese, mayonnaise, sour cream, garlic powder, salt, and pepper until smooth.
- Add drained and chopped artichoke hearts, spinach, mozzarella cheese, and Parmesan cheese. Stir until well combined.
- If using meat, fold in cooked and crumbled bacon or sausage for added texture and flavour.
- Use a spoon to fill the mushroom caps with the mixture. Top with additional Parmesan cheese.
- Place the stuffed mushrooms on a greased baking sheet and bake for 15-20 minutes, until lightly browned and the cheese is melted.
- Serve immediately. They can be enjoyed warm or at room temperature.
Tips
- The filling can be prepared up to 5 days in advance and stored in the fridge.
- The mushrooms can be stuffed up to 24 hours in advance and chilled until ready to bake.
- To reheat, cover the pan with foil and warm in a 350°F oven for about 15 minutes.
- You can use fresh spinach, but it will require a larger quantity than frozen spinach. Cook it in a pan, chop it, and squeeze out the excess liquid.
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Frequently asked questions
Spinach-artichoke stuffed mushrooms are a simple and tasty snack that can be whipped up in no time. The ingredients include mushrooms, spinach, artichoke hearts, cream cheese, mayonnaise, sour cream, garlic powder, salt, pepper, and Parmesan cheese.
To make the snack more filling, you can add cooked crumbled bacon or sausage to the spinach-artichoke filling.
Yes, you can make a one-pot mushroom spinach artichoke pasta. This recipe includes linguini, artichokes, mushrooms, tomatoes, onion, garlic, spices, red pepper flakes, salt, pepper, and water.
