Easy and tasty Spicy Spinach Artichoke Stuffed Mushrooms make the perfect appetizer for a holiday, game day party, or even a light snack. If you like warm spinach artichoke dip and stuffed mushrooms, you will love this simple recipe.
Every year, we host a big Christmas cocktail party. I think about it all year and really put a TON of effort into putting it together. For me, party food recipes have a few requirements: taste good, look good and be easy to eat without utensils. These spicy spinach artichoke stuffed mushrooms check all the boxes and are easy to make too!
As a life long mushroom lover, I am always looking for ways to eat more mushrooms. Filling mushrooms with a yummy, cheesy filling just adds icing to the cake.
Why You’ll Love This Stuffed Mushroom Recipe
- Stuffed mushrooms are easy to make and can be assembled ahead of time. Then, just bake them when you are ready to serve.
- I use a cheesy spinach artichoke filling but there are TONS of filling options. The combination of spinach, artichokes, and cheese with a hint of spice make these a crowd pleaser.
- You can make the filling ahead of time and freeze it. Just thaw before using.
Stuffed Mushroom Ingredients:
- Mushrooms – I use large white mushrooms. However, you can substitute this with baby bella mushrooms as well. Must be sure to buy the whole mushroom and not pre-sliced ones.
- Cream Cheese – I use regular cream cheese but you can lighten it up with reduced or fat free. Be sure to bring it room temperature.
- Sour Cream – Regular, low fat, or fat free all work.
- Shredded Cheese – This recipe uses cheddar and pepper jack. However, you can substitute for your favorite shredded cheese combination. Gruyere and Jarlsburg would be delicious.
- Artichoke Hearts – Use the quartered ones so they are easier to chop.
- Spinach – I use thawed chopped spinach from the freezer aisle. Be sure to squeeze as much excess moisture out of it before adding into the recipe.
- Panko Crumbs – Feel free to use store bought ones. If you make your own, make sure to keep the crumbs on the larger side.
Making these stuffed mushrooms is so simple! It takes just a few easy steps and then you’re ready to bake them to perfection.
These little bites of heaven are always one of the first things to go at our party. I also get tons of requests for the recipe which I love sharing! The little bit of spice the Sriracha adds is the perfect touch for me when combined with the creaminess of the spinach artichoke filling.
If you love this recipe, be sure to check out these great party appetizers!
- Sausage Stuffed Mini Peppers
- Mini Caprese Puff Pastry Bites
- Roasted Garlic Stuffed Mushrooms
- Spinach Artichoke Avocado Dip
If you make this spinach artichoke stuffed mushroom recipe or any recipe from the blog, I’d love to hear about your experience! Leave me a comment below or snap a photo and tag it #MySuburbanKitchen on Instagram or Facebook. And be sure to pin this to your favorite Pinterest board for later!
Spicy Spinach Artichoke Stuffed Mushrooms
Spinach artichoke stuffed mushrooms are a classic party appetizer that is always a crowd pleaser.
Ingredients
- 24-36 whole white mushrooms, stems removed
- 2 Tbsp butter
- 1 onion, diced
- 1/2 cup panko crumbs
- 8 oz cream cheese, softened
- 1/3 cup sour cream
- 1/4 cup shredded cheddar cheese
- 3/4 cup shredded pepper jack cheese
- 1 can quartered artichoke hearts, drained and roughly chopped
- 1 10oz box frozen, chopped spinach, thawed and squeezed of excess moisture
- 2 tsp Sriracha
- 1 tsp salt
Instructions
- Preheat oven to 375 degrees. Line a rimmed baking sheet with nonstick foil. Place mushroom caps on prepared baking sheet.
- Chop mushroom stems. Heat butter over medium heat and add mushroom stems and onion. Saute for about 5 minutes or until onion begins to soften. Add panko crumbs and cook for 2 minutes. Remove from heat and let cool slightly.
- Combine spinach and artichokes in bowl. Set aside.
- In a large bowl, combine cream cheese, sour cream, shredded cheeses and cooled mushroom mixture. Mix well. Stir in spinach mixture, Sriracha and salt.
- Spoon filling into mushroom caps. Bake at 375 degrees for 20 minutes.
Notes
- The filling can be made ahead and frozen for up to 2 months. Thaw before filling mushrooms.
- Mushrooms can be stuffed and then kept for 2-3 days before baking. Refrigerate stuffed mushrooms until ready to bake.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 115Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 271mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 4g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Your stuffed mushrooms sound absolutely delicious. I can picture a platter disappearing in no time at a party. We would definitely enjoy these for a meal. Both of us love every ingredient in this recipe. I’ve heard a lot about Sriracha but have never tried it. I need to take the plunge and buy a bottle!
Those look super delicious!!