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Homemade Baked Spinach & Artichoke Dip Stuffed Mushrooms photo

Baked Spinach & Artichoke Dip Stuffed Mushrooms

This Baked Spinach & Artichoke Dip Stuffed Mushrooms recipe is a creamy, cheesy, and veggie-loaded appetizer that's perfect for parties or cozy nights in.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

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)

Equipment

  • Baking sheet
  • Mixing bowl
  • Spoon or small ice cream scoop
  • Knife and cutting board
  • Skillet (optional)

Method
 

Build Baked Spinach & Artichoke Dip Stuffed Mushrooms Step by Step
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • Lighten up the recipe by using light cream cheese, Greek yogurt instead of sour cream, and reduced-fat cheeses.
  • If mushrooms release too much water, salt caps and let sit 10 minutes, then pat dry before stuffing.
  • Prepare filling ahead and assemble just before baking for easy meal prep.
  • Freeze assembled but unbaked mushrooms on a tray, transfer to freezer bag, bake from frozen adding extra time.
  • For a vegan version, use plant-based cream cheese, mayo, and cheese alternatives; omit turkey bacon or use vegan substitute.