As I’ve mentioned many times before, I’m a big fan of spinach and artichoke anything. So, when my mom wanted to make stuffed mushrooms recently, I had the brilliant idea of doing spinach artichoke stuffed mushrooms. They’re gluten free, cheesy, vegetarian and full of veggies. A perfect appetizer, side dish or entree for a light meal, you really can’t go wrong. Use frozen spinach, canned artichoke hearts and they’ll come together in 30 minutes or less!
Spinach Artichoke Stuffed Mushrooms
Ingredients
- 12-15 Large white mushrooms
- 4 to 5 Canned in water artichoke hearts depending on size
- 1 Cup frozen chopped spinach cooked and drained
- 1 ½ Cups shredded mozzarella
- 4 oz Cream Cheese
- Grated parmesan for topping if desired
Instructions
- Preheat your oven to 350 degrees and line a baking sheet or jelly roll pan with parchment and set aside
- Cook and drain spinach and chop up artichoke hearts if you haven’t already
- Take mushroom ends off mushrooms and finely dice
- In a large bowl combine spinach about a cup of mushroom end pieces and artichokes, then work in cream cheese and finally, fold in shredded mozzarella until well combined
- Fill each mushroom cap with 1 to 2 tablespoons, ensuring each is filled, then make another round filling more as needed until all the filling is gone or mushrooms are sufficiently stuffed
- Top the stuffed mushrooms with parmesan cheese if desired
- Bake in the oven for 20-25 minutes until warmed, melty and just browned on top
- Let cool slightly before eating
- These store well in the fridge and are great reheated in the oven
