Name: Baked Spinach & Artichoke Dip Stuffed Mushrooms
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 20 large portobello mushrooms; 1 cup fresh spinach (chopped); 14 oz artichoke hearts (drained and chopped); 1 cup cream cheese (softened); 1/2 cup sour cream; 1/2 cup mayonnaise; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 cloves garlic (minced); 1 teaspoon lemon juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon red pepper flakes (optional); Turkey bacon (cooked and crumbled (optional))

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If you’re on the hunt for a crowd-pleasing appetizer that’s as indulgent as it is satisfying, look no further than these Baked Spinach & Artichoke Dip Stuffed Mushrooms. This recipe transforms hearty portobello mushrooms into irresistible little pockets of creamy, cheesy goodness, loaded with fresh spinach and tangy artichoke hearts. Whether you’re hosting a party, preparing a cozy night in, or just craving something deliciously comforting, these stuffed mushrooms deliver big on flavor with minimal fuss.

Why You’ll Love This Recipe

Rich and Creamy: The combination of cream cheese, sour cream, and mayonnaise creates the perfect creamy base that melts beautifully inside each mushroom cap.
Loaded with Veggies: Fresh spinach and artichoke hearts add a bright and tangy contrast, making every bite balanced and flavorful.
Hearty and Filling: Using large portobello mushrooms means each bite is satisfying and substantial, perfect for a snack or appetizer.
Customizable: Add crispy turkey bacon for a smoky crunch or spice it up with red pepper flakes — this recipe adapts to your taste buds.
Easy to Make Ahead: Prep the filling in advance, then stuff and bake when you’re ready to impress.

What We’re Using

20 large portobello mushrooms: These serve as the perfect vessel for the creamy filling.
1 cup fresh spinach, chopped: Adds freshness and a slight earthiness.
1 can (14 oz) artichoke hearts, drained and chopped: Brings a tangy, tender element to the dip.
1 cup cream cheese, softened: The creamy base that ties everything together.
1/2 cup sour cream: Adds richness and a subtle tang.
1/2 cup mayonnaise: Provides extra moisture and smooth texture.
1 cup shredded mozzarella cheese: Melts perfectly for gooey, cheesy bites.
1/2 cup grated Parmesan cheese: Offers a sharp, savory punch.
2 cloves garlic, minced: Essential for that aromatic, savory depth.
1 teaspoon lemon juice: Brightens and balances the richness.
1/2 teaspoon salt: Enhances all the flavors.
1/4 teaspoon black pepper: Adds a mild kick.
1/4 teaspoon red pepper flakes (optional): For those who like a little heat.
Turkey bacon, cooked and crumbled (optional): A crispy, smoky addition that elevates the flavor profile.

Must-Have Equipment

Baking sheet: To arrange mushrooms and bake evenly.
Mixing bowl: To combine the creamy filling ingredients thoroughly.
Spoon or small ice cream scoop: Perfect for stuffing the mushrooms neatly.
Knife and cutting board: For prepping the spinach, artichokes, and garlic.
Skillet (optional): To cook the turkey bacon or lightly sauté spinach if desired.

Build Baked Spinach & Artichoke Dip Stuffed Mushrooms Step by Step

Step 1: Prep the Mushrooms

Start by gently wiping the portobello mushrooms clean with a damp cloth or paper towel to remove any dirt. Carefully remove the stems and scoop out the gills with a spoon to create a nice cavity for the filling. Set the mushroom caps aside on a baking sheet lined with parchment paper for easy cleanup.

Step 2: Make the Creamy Filling

In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth. Stir in the chopped fresh spinach, chopped artichoke hearts, minced garlic, lemon juice, salt, and black pepper. Mix in the shredded mozzarella and grated Parmesan cheese until everything is evenly distributed. If you want a little heat, add the red pepper flakes here. For an extra flavor boost, fold in the cooked and crumbled turkey bacon.

Step 3: Stuff the Mushrooms

Using a spoon or small scoop, generously fill each mushroom cap with the spinach and artichoke dip mixture. Press the filling down gently to pack it in but avoid overstuffing, which could cause the filling to spill over while baking.

Step 4: Bake Until Golden and Bubbling

Place the baking sheet in a preheated oven at 375°F (190°C). Bake the stuffed mushrooms for 20-25 minutes or until the filling is bubbly and the tops are golden brown. If you want an extra cheesy crust, you can sprinkle a little more mozzarella or Parmesan on top halfway through baking.

Step 5: Serve Warm and Enjoy

Once baked, allow the mushrooms to cool for a few minutes before serving. These are best enjoyed warm, straight from the oven. Pair them with your favorite dipping sauce or enjoy them as is for a delicious starter or snack.

Healthier Substitutions

Swap cream cheese for a light or whipped version to reduce calories.
Use Greek yogurt instead of sour cream for added protein and a tangy twist.
Replace mayonnaise with avocado mayo or a heart-healthy olive oil-based spread.
Use reduced-fat mozzarella and Parmesan cheeses to cut down on fat content.
Skip the turkey bacon or substitute with smoked tempeh for a plant-based crunch.
Add more fresh spinach or other greens like kale to boost fiber and nutrients.

Watch Outs & How to Fix

Mushrooms release too much water: If your mushrooms seem watery after baking, try lightly salting the caps before stuffing and letting them sit for 10 minutes. Pat dry with paper towels to remove excess moisture.
Filling is too runny: Make sure your cream cheese is fully softened but not melted. If the filling is too loose, add a bit more cheese or a small amount of breadcrumbs to help thicken it.
Overcooked mushrooms: Keep an eye on baking time—overbaking can make mushrooms tough and dry. Remove from oven as soon as the filling is bubbly and golden.
Filling falls out: Gently press the filling into the mushroom caps and avoid overstuffing to prevent spillage during baking.

Meal Prep & Storage Notes

This recipe is perfect for making ahead. Prepare the filling and mushroom caps separately, then assemble just before baking. Store the stuffed mushrooms in an airtight container in the refrigerator for up to 2 days. When ready to serve, bake directly from the fridge, adding a few extra minutes to the baking time.

Leftovers keep well and can be reheated in the oven or microwave. For the best texture, reheat in a 350°F oven until warmed through and the cheese is melty again. These also freeze well—freeze the assembled but unbaked stuffed mushrooms on a tray, then transfer to a freezer-safe bag. Bake straight from frozen, adding extra time as needed.

FAQ

Can I use other types of mushrooms for this recipe?

Absolutely! While portobello mushrooms hold a lot of filling and have a meaty texture, cremini or large white button mushrooms can also work well. Just keep in mind that smaller mushrooms will hold less filling and may require adjustments to the filling quantity or baking time.

Is it necessary to cook the spinach before adding it to the filling?

For this recipe, fresh chopped spinach works great without cooking first because it wilts during baking. However, if you prefer a less watery filling, you can sauté the spinach briefly to remove excess moisture before mixing it into the dip.

Can I make these stuffed mushrooms vegan?

Yes! Swap the cream cheese, sour cream, and mayonnaise for plant-based alternatives like vegan cream cheese and vegan mayo. Use nutritional yeast or vegan cheese shreds instead of mozzarella and Parmesan. Also, omit the turkey bacon or replace it with a vegan smoked bacon substitute.

What other dishes pair well with these stuffed mushrooms?

These Baked Spinach & Artichoke Dip Stuffed Mushrooms make a fantastic appetizer alongside lighter salads or grilled proteins. If you love creamy, cheesy dishes, check out Creamy Spinach Artichoke Stuffed Chicken or Creamy Spinach Artichoke Chicken Penne for main course inspiration. For something similar but with a garlic Parmesan twist, try Creamy Garlic Parmesan Chicken Mushrooms.

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The Takeaway

There’s nothing quite like the comforting, cheesy goodness packed into these Baked Spinach & Artichoke Dip Stuffed Mushrooms. This recipe strikes the perfect balance between rich and fresh, hearty and light, making it a go-to for any occasion. Whether you keep it simple or add in crispy turkey bacon for extra flavor, these mushrooms are sure to be a hit. Don’t forget to experiment with the heat and herbs to make this dish your own.

Elevate your appetizer game and enjoy the creamy, savory satisfaction of these stuffed mushrooms — they’re just waiting to become a staple in your recipe collection.

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