Elevate your culinary repertoire with our enticing Artichoke and Spinach Stuffed Mushrooms recipe! This delightful appetizer promises a burst of flavors in every bite, making it an excellent choice for your gatherings.

Artichoke and Spinach Stuffed Mushrooms Recipe:


  • 16-20 large button mushrooms, cleaned and stems removed
  • 1 cup frozen chopped spinach, thawed and excess moisture squeezed out
  • 1/2 cup artichoke hearts, finely chopped
  • 1/2 cup cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup mayonnaise
  • 2 cloves garlic, minced
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • Salt and pepper, to taste
  • 1/2 cup shredded mozzarella cheese (for topping)
  • Chopped fresh parsley for garnish


  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  2. Prepare the Mushrooms:
    • Clean mushrooms and remove stems. Gently scrape out some gills for extra room.
  3. Prepare the Filling:
    • Combine spinach, chopped artichoke hearts, softened cream cheese, Parmesan, mayonnaise, garlic, oregano, basil, salt, and pepper. Mix well.
  4. Stuff the Mushrooms:
    • Spoon filling into each mushroom cap, slightly overfilling.
  5. Top with Mozzarella:
    • Sprinkle shredded mozzarella on each mushroom for a gooey topping.
  6. Bake:
    • Place on a baking sheet and bake for 15-20 minutes until mushrooms are tender and filling is bubbly.
  7. Broil (Optional):
    • For a golden crust, broil for 1-2 minutes, watching closely.
  8. Garnish and Serve:
    • Remove, sprinkle with parsley, and serve immediately.

As you embark on your culinary journey with these Artichoke and Spinach Stuffed Mushrooms, may each bite be a symphony of flavors, captivating your taste buds and delighting your guests. Whether shared with loved ones or savored solo, may this appetizer bring warmth and joy to your table. Here’s to many more delicious adventures in the kitchen!