Why We Love This Spinach Stuffed Mushroom Recipe
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. These spinach stuffed mushrooms are full of flavor, some may even say a little decadent! The filling is rich and creamy, and I promise you that one isn’t enough! I always serve stuffed mushrooms at some point during the holiday season, and I think these ones are my favorite!
Variations on Spinach and Artichoke Stuffed Mushrooms
I like getting larger mushroom caps so that they’re easy to stuff, but you can use smaller ones if you want something more bite-sized. Either way, they taste incredible! To make this dish vegetarian, swap out the Worcestershire sauce for soy sauce, tamari, or coconut aminos.
How to Store and Reheat
Once the mushrooms have been cooked, you can save any extras that are left over. Place the stuffed mushrooms in resealable bags or airtight containers and store them in the refrigerator. They will keep for up to 4 days. Reheat in a 350°F oven uncovered for 5-10 minutes, or until warmed through.
How to Freeze
If you’d like to freeze these mushrooms, I recommend doing so before baking them. Let the filling cool to room temperature, then stuff the mushrooms and place them in a single layer on a lined baking sheet. Freeze until solid, about 1-2 hours, then transfer to an airtight container or Ziplock bag to store for up to 3 months. Bake directly from frozen, adding an extra 5-10 minutes to the final bake time.
Serving Suggestions
You can serve these up as a sit-down appetizer with a side salad, but for me, these stuffed mushrooms make the perfect finger food. I place them on a large serving plate and let everyone help themselves. Serve them alongside some of these recipes for a real feast: Bacon Wrapped Dates with Goat Cheese and Pecans, Apple Pie Baked Brie Appetizer, Cheesy Asparagus Crescent Roll Appetizers, or Edamame Recipe with Everything Bagel Seasoning (Everything Edamame).
More Stuffed Vegetable Recipes To Try
Sausage Stuffed Mushrooms Stuffed Tomatoes Stuffed Peppers Cheeseburger Stuffed Jalapeño Poppers Fried Blue Cheese Stuffed Olives Mexican Zucchini Boats
How to Make Spinach Stuffed Mushrooms Step by Step
Prep the Pan: Preheat your oven to 350°F and adjust the oven rack to the middle position. Line a rimmed baking sheet with parchment or aluminum foil, set a wire rack inside (or covering the top), and spray the rack with nonstick cooking spray. Make the Topping: Place 1 slice of hearty white bread, 1 tablespoon of Panko breadcrumbs, and 1 tablespoon of freshly grated Parmesan cheese in a food processor fitted with the metal attachment. Pulse the bread for 3-4 seconds. Drizzle in 1 tablespoon of olive oil and pulse 1-2 times. Set aside. Prep the Mushrooms: Pat 24 white button mushrooms dry with paper towels. Brush them lightly with 2 tablespoons of melted unsalted butter and set them on the prepared baking sheet 1-2 inches apart. Set aside until the filling is ready. Cook the Onions: Heat a large skillet over medium heat and add 1 tablespoon of butter and 1 tablespoon of oil. When the oil/butter are heated (before butter burns), add ½ of a diced yellow onion and cook, stirring often, until softened. Add the Artichokes: Add 9 ounces of thawed, squeezed dry, and chopped frozen artichoke hearts and cook, stirring often, for 4-5 minutes, or until they have a lightly browned Season the Filling: Add 1 minced clove of garlic, stir, and cook another 30 seconds, then add the remaining 1 tablespoon of unsalted butter and stir until melted. Thicken the Filling: Sprinkle 2 tablespoons of all-purpose flour over the vegetable mixture and cook for 1 minute, stirring continuously. Add the Cream: Slowly stir in 1 cup of half-and-half, ¾ cup of freshly grated Parmesan cheese, 1½ teaspoons of fresh lemon juice, 1 teaspoon of hot sauce, 1 teaspoon of Worcestershire sauce, and ½ teaspoon of kosher salt. Reduce heat to low and simmer, stirring occasionally, for 3 minutes or until thickened. Add the Spinach: Remove from the heat, add 5 ounces of thawed and squeezed dry frozen chopped spinach, and stir well. Stuff the Mushrooms: Spoon the artichoke/spinach filling into the mushroom caps, packing down and rounding over the tops of the mushrooms. Top the Mushrooms: Top the filled mushrooms with the topping mixture, pressing down lightly so the topping sticks to the filling. Bake the Mushrooms: Bake for 20-25 minutes at 350°F or until the tops are golden brown and mushrooms are cooked through. Remove from oven, let rest 4 minutes and serve.
