Stuffed mushrooms are always a hit over the holidays, they are so full of flavor and dead easy to make. They are a great option when you are entertaining as they can be prepped ahead of time.
HOW TO MAKE THIS EASY SPINACH STUFFED MUSHROOMS RECIPE
- Heat oven to 350°F and adjust oven rack to middle position.
- Line a rimmed baking sheet with parchment or aluminum foil and set a wire rack inside (or covering the toand spray the rack with nonstick cooking spray.
FOR THE TOPPING:
- Place bread, panko crumbs and Parmesan in a food processor fitted with the metal attachment. Pulse the bread 3-4 seconds. Drizzle in the oil and pulse 1-2 times. Set aside.
FOR THE MUSHROOMS:
- Pat the mushrooms dry with paper towels.
- Brush them lightly with melted butter and set them on the prepared baking sheet 1-2 inches apart. Set aside until filling is ready.
FOR THE SPINACH ARTICHOKE FILLING:
- Heat large skillet over medium heat and add 1-tablespoon butter and 1-tablespoon oil.
- When the oil/butter are heated (before butter burns), add onions and cook, stirring often, until onions are softened, 4-5 minutes.
- Add artichokes and cook, stirring often, 4-5 minutes or until they have a lightly browned.
- Add garlic, stir and cook another 30 seconds.
- Add remaining 1 tablespoon butter and stir until melted.
- Sprinkle the flour over the vegetable mixture and cook 1 minute, stirring continuously.
- Slowly stir in the half-and-half, Parmesan, lemon juice, hot sauce, Worcestershire Sauce and salt.
- Reduce heat to low and simmer, stirring occasionally, 3 minutes or until thickened.
- Remove from the heat, add spinach and stir well.
- Spoon the artichoke/spinach filling into the mushroom caps, packing down and rounding over the tops of the mushrooms.
- Top the filled mushrooms with the topping mixture, pressing down lightly so the topping sticks to the filling.
- Bake 20-25 at 350°F or until the tops are golden brown and mushrooms are cooked through.
- Remove from oven, let rest 4 minutes and serve.
Enjoy!
TOP TIPS TO MAKE SPINACH STUFFED MUSHROOMS
- Use white button mushrooms for this recipe. You could also make these in portobello mushrooms for a heartier appetizer.
- Place the filling right to the bottom of the mushrooms.
- Let the mushrooms cool ever so slightly before serving as they will be very hot!
INGREDIENTS
FOR THE TOPPING:
- 1 slice hearty white bread torn into 4 pieces
- 1 tablespoon panko bread crumbs
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon olive oil
FOR THE MUSHROOMS:
- 24 1½-2 inch diameter white button mushrooms, washed & stems removed
- 2 tablespoons unsalted butter melted
FOR THE SPINACH ARTICHOKE FILLING:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ medium yellow or white onion diced
- 9 ounces frozen artichoke hearts thawed, squeezed dry & chopped
- 1 garlic clove minced
- 2 tablespoons all-purpose flour
- 1 cup half-and-half or cream
- ¾ cup grated Parmesan cheese
- 1½ teaspoons fresh lemon juice
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire Sauce
- ½ teaspoon kosher salt
- 5- ounces frozen chopped spinach thawed and squeezed dry
INSTRUCTIONS
- Heat oven to 350°F and adjust oven rack to middle position.
- Line a rimmed baking sheet with parchment or aluminum foil and set a wire rack inside (or covering the toand spray the rack with nonstick cooking spray.
FOR THE TOPPING:
- Place bread, panko crumbs and Parmesan in a food processor fitted with the metal attachment. Pulse the bread 3-4 seconds. Drizzle in the oil and pulse 1-2 times. Set aside.
FOR THE MUSHROOMS:
- Pat the mushrooms dry with paper towels.
- Brush them lightly with melted butter and set them on the prepared baking sheet 1-2 inches apart. Set aside until filling is ready.
FOR THE SPINACH ARTICHOKE FILLING:
- Heat large skillet over medium heat and add 1-tablespoon butter and 1-tablespoon oil.
- When the oil/butter are heated (before butter burns), add onions and cook, stirring often, until onions are softened, 4-5 minutes.
- Add artichokes and cook, stirring often, 4-5 minutes or until they have a lightly browned.
- Add garlic, stir and cook another 30 seconds.
- Add remaining 1 tablespoon butter and stir until melted.
- Sprinkle the flour over the vegetable mixture and cook 1 minute, stirring continuously.
- Slowly stir in the half-and-half, Parmesan, lemon juice, hot sauce, Worcestershire Sauce and salt.
- Reduce heat to low and simmer, stirring occasionally, 3 minutes or until thickened.
- Remove from the heat, add spinach and stir well.
- Spoon the artichoke/spinach filling into the mushroom caps, packing down and rounding over the tops of the mushrooms.
- Top the filled mushrooms with the topping mixture, pressing down lightly so the topping sticks to the filling.
- Bake 20-25 at 350°F or until the tops are golden brown and mushrooms are cooked through.
- Remove from oven, let rest 4 minutes and serve.
Enjoy!
