These Spinach Artichoke Stuffed Mushrooms are a wholesome twist on a classic party favorite.
Each bite packs plant-based protein, gut-friendly fiber, and creamy richness with far less saturated fat than traditional appetizers.
Naturally low in carbs yet satisfying, they’re perfect for those wanting a lighter option without sacrificing flavor.
Quick to prepare, versatile for baking or air frying, and great for meal prep, these mushrooms are an effortless, crowd-pleasing appetizer.
Spinach Artichoke Stuffed Mushrooms
Equipment
- 1 large mixing bowl
- 1 cutting board
- 1 sharp knife
- 1 spoon (for filling)
- 1 baking sheet (for oven method)
- 1 air fryer (for air fryer method)
- 1 oil spray bottle
Ingredients
- 24 medium white or baby bella mushrooms
- 14 oz 1 can artichoke hearts, drained and finely chopped
- 10 oz frozen spinach thawed, drained, and chopped
- 6 oz cream cheese softened (use reduced-fat if preferred)
- 1 ½ cups shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese
- ¼ cup light sour cream or plain Greek yogurt
- ¼ cup light mayonnaise
- 2 garlic cloves minced
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- Fresh parsley chopped (for garnish, optional)
Instructions
- Prepare and Clean the Mushrooms: Begin by selecting 24 evenly sized white or baby bella mushrooms so they cook at the same rate. Gently twist and remove the stems, then discard them or save for another dish. Wipe each mushroom cap with a damp paper towel instead of rinsing under water—this prevents them from becoming soggy during cooking. Set the cleaned caps aside on a tray while you prepare the filling.
- Chop and Drain the Vegetables: Drain the canned artichoke hearts thoroughly to avoid excess liquid in the filling. Pat them dry with a paper towel, then chop them finely into small, bite-sized pieces. Next, squeeze the thawed spinach firmly with your hands or a clean kitchen towel to remove as much water as possible. Once drained, chop the spinach into small pieces. This step ensures your filling stays creamy instead of watery.
- Mix the Creamy Filling: In a large mixing bowl, combine the chopped artichokes, spinach, and softened cream cheese. Add ½ cup of mozzarella cheese, the Parmesan cheese, sour cream or Greek yogurt, mayonnaise, minced garlic, salt, and black pepper. Using a sturdy spoon or spatula, mix everything together until the texture is smooth, creamy, and well blended. The mixture should hold together easily without being runny.
- Stuff the Mushroom Caps: Take one mushroom cap at a time and hold it gently in your hand. Using a spoon, scoop about 1 tablespoon of filling into the cavity where the stem was removed. Adjust the amount depending on the size of the mushroom cap—smaller caps may hold less, while larger ones may need more. Smooth the top with the back of the spoon so the filling sits evenly. Repeat with all mushroom caps until they are generously filled.
- Add a Cheesy Topping: Once all mushrooms are stuffed, sprinkle the remaining 1 cup of shredded mozzarella evenly over the tops. The cheese will melt into a golden, bubbly layer, holding the filling in place and adding extra richness. If you love cheese, feel free to add a little extra Parmesan on top for extra flavor and crispiness.
- Cook in the Air Fryer: Lightly spray the bottom of your air fryer basket with a thin coat of cooking oil to prevent sticking. Arrange the mushrooms in a single layer, making sure they do not touch each other. Lightly mist the tops of the stuffed mushrooms with oil spray—this helps the cheese brown beautifully. Cook at 350°F (175°C) for about 8 minutes. Open the basket and check the tops; if the cheese has not browned to your liking, cook for an additional 1–2 minutes. Remove carefully with tongs and set aside to cool slightly.
- Garnish and Serve: Once the mushrooms have cooled slightly, transfer them to a serving platter. Sprinkle freshly chopped parsley over the top for a pop of color and a fresh, herby finish. Serve warm as a party appetizer, snack, or side dish.
Notes
- For the best texture, ensure mushrooms are wiped clean rather than rinsed with water, preventing soggy caps.
- Squeeze excess liquid from the spinach thoroughly to keep the filling creamy and prevent watery mushrooms.
- The filling can be made a day ahead and stored in the fridge, making this recipe excellent for meal prep or entertaining.
- Use your favorite combination of cheeses to personalize the flavor—adding a sharper cheese like Asiago or a smoked cheese gives extra depth.
- Adjust seasonings to taste; a pinch of crushed red pepper adds subtle heat, while a squeeze of lemon juice brightens the flavors.
Chef’s Secrets for Perfect Mushrooms
Achieving perfectly stuffed mushrooms is all about balance and preparation.
Start by selecting firm, evenly sized caps to ensure even cooking.
When mixing the filling, fold gently rather than overmixing—this keeps the texture creamy rather than dense.
If using an air fryer, avoid overcrowding the basket; this allows air to circulate for a golden, slightly crisp topping.
For oven baking, using a light coating of oil spray on both the baking sheet and mushroom tops ensures a beautiful golden finish.
Experimenting with cheeses, fresh herbs, or a touch of garlic powder can elevate these bites without overwhelming the base flavors.
Serving Suggestions for Every Occasion
These stuffed mushrooms shine as an appetizer for parties, potlucks, or casual weeknight dinners.
Serve warm with a drizzle of balsamic glaze for extra flavor.
They pair beautifully with a crisp green salad or roasted vegetables for a light, well-rounded meal.
For more indulgent occasions, serve alongside grilled proteins like chicken, salmon, or steak.
Garnishing with fresh parsley or a sprinkle of smoked paprika enhances presentation and adds subtle flavor contrast, making the dish both inviting and elegant.
Storage Tips to Keep Fresh
Store leftover mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheat in an air fryer or oven at a low temperature to maintain the crispy, cheesy topping.
Avoid microwaving, as this can make the filling watery and the mushroom texture rubbery.
The filling itself can be stored separately for up to 2 days, then scooped into fresh mushroom caps when ready to bake.
For meal prep, assemble uncooked stuffed mushrooms in advance and refrigerate, then cook just before serving to retain flavor and texture.
Frequently Asked Questions
1. Can I use fresh spinach instead of frozen?
Yes! Use about 2 cups of fresh spinach. Sauté briefly to wilt and remove excess moisture before mixing into the filling. This prevents soggy mushrooms and ensures a creamy texture.
2. Can this recipe be made vegan or dairy-free?
Absolutely. Replace cream cheese, sour cream, and mozzarella with plant-based alternatives. Nutritional yeast can substitute Parmesan for a cheesy flavor. The result will be slightly different in creaminess but still delicious.
3. How do I prevent mushrooms from becoming watery?
Drain the artichokes and squeeze excess water from spinach before mixing.
Avoid rinsing mushrooms under running water; wiping them with a damp cloth is best. Also, do not overcrowd the air fryer or oven tray during cooking.
4. Can I freeze stuffed mushrooms?
Yes, unbaked stuffed mushrooms freeze best. Arrange them on a tray to freeze individually, then transfer to a freezer-safe container for up to 2 months.
Bake directly from frozen, adding a few extra minutes to cooking time.
5. How can I make this recipe more flavorful?
Add fresh herbs like thyme or basil to the filling, a pinch of smoked paprika, or a small squeeze of lemon juice.
Using a blend of cheeses—like sharp cheddar or Asiago—can also enhance depth of flavor.
