Spinach Artichoke Stuffed Mushrooms have become a staple in my kitchen, especially when hosting family gatherings or a casual dinner with friends. The combination of earthy mushrooms, creamy spinach artichoke filling, and a golden cheese topping creates a harmony of flavors that everyone seems to love. When I first tried this recipe, I was amazed at how quickly these delightful bites disappeared off the tray. Even my children, who usually shy away from anything green, devoured them with glee. The blend of textures and flavors is truly irresistible, making this dish a crowd-pleaser every time. If you are looking for a recipe that is both elegant and easy to prepare, look no further than Spinach Artichoke Stuffed Mushrooms.
Ingredients
The ingredients for Spinach Artichoke Stuffed Mushrooms are simple yet flavorful. You’ll need:
- 18-20 large button or cremini mushrooms
- 2 tablespoons olive oil
- 1 cup fresh spinach, chopped
- 1 cup canned artichoke hearts, chopped
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional for a bit of heat)
Instructions
Preparing Spinach Artichoke Stuffed Mushrooms is a straightforward process that anyone can follow. Here’s how:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Clean the mushrooms with a damp paper towel to remove any dirt. Carefully remove the stems and set the caps aside. You can discard the stems or save them for another use.
- In a skillet over medium heat, add the olive oil. Once heated, add the garlic and sauté for about 30 seconds until fragrant.
- Add the chopped spinach to the skillet and cook until wilted, which should take about 2-3 minutes. Remove from heat and let it cool slightly.
- In a mixing bowl, combine the cream cheese, sour cream, Parmesan cheese, chopped artichoke hearts, and sautéed spinach. Mix until well incorporated.
- Season the mixture with salt, black pepper, and red pepper flakes (if using).
- Fill each mushroom cap with the spinach artichoke mixture, mounding it generously.
- Top each stuffed mushroom with shredded mozzarella cheese.
- Place the stuffed mushrooms on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
- Remove from oven and let cool slightly before serving.
Nutrition Facts
This recipe yields approximately 18-20 stuffed mushrooms, perfect for serving as appetizers or alongside a main dish. Each serving contains approximately 70 calories, making them a guilt-free indulgence that provides a rich taste without overwhelming your diet.
Preparation Time
Spinach Artichoke Stuffed Mushrooms are not just delicious but also time-efficient. The preparation time is approximately 15 minutes, with a cooking time of 20-25 minutes, resulting in a total time of about 40 minutes from start to finish. This makes it an ideal choice for busy weeknights or impromptu gatherings.
How to Serve
These stuffed mushrooms are versatile and can complement various meal settings. Here are a few ways to serve them:
- As a starter for a dinner party, setting the tone for a gourmet experience.
- Paired with a fresh green salad for a light lunch option.
- Alongside grilled chicken or steak for a hearty dinner.
- As a standalone appetizer during cocktail hour.
- Included in a vegetarian spread, showcasing a variety of flavors and textures.
Additional Tips
To ensure your Spinach Artichoke Stuffed Mushrooms turn out perfectly every time, consider these tips:
- Choose the right mushrooms: Opt for large, firm button or cremini mushrooms for easy stuffing.
- Pre-cook the spinach: Cooking the spinach before stuffing ensures a smooth texture and prevents excess water in the mixture.
- Adjust seasoning to taste: Feel free to tweak the salt, pepper, and red pepper flakes according to your preference.
- Make ahead: Prepare the stuffing mixture a day in advance and refrigerate. Stuff the mushrooms just before baking.
- Experiment with cheese: Substitute mozzarella with Gouda or cheddar for a different flavor profile.
FAQ Section
Q: Can I use frozen spinach instead of fresh?
A: Yes, you can use frozen spinach. Just make sure to thaw and drain it thoroughly before mixing it with the other ingredients to avoid a watery filling.
Q: Are there alternatives to cream cheese for a lighter version?
A: Absolutely! You can substitute cream cheese with a low-fat version or use Greek yogurt for a lighter option that still maintains creaminess.
Q: How can I make these mushrooms vegan?
A: To make a vegan version, use vegan cream cheese and cheese substitutes. Ensure that all other ingredients are plant-based as well.
Q: Can these mushrooms be frozen?
A: While it’s possible to freeze them, I recommend serving them fresh for the best texture and flavor. If you do freeze them, reheat in the oven for best results.
Q: What can I do with leftover filling?
A: Leftover filling can be used as a dip with crackers or spread over toasted bread for a delicious snack.