I can never set out a platter of these spinach dip stuffed mushrooms without them disappearing fast. Creamy, savory, and packed into bite-size mushrooms, they’re the party appetizer everyone reaches for first.

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I’m obsessed with these Artichoke Spinach Dip Stuffed Mushrooms because they hit that snacky, creamy, cheesy spot without feeling fussy. I love how the mushrooms turn into little bite-sized cups packed with spinach and artichoke flavor, the kind of appetizer I keep “testing” until half the tray is gone.

And honestly, I’m not sorry. They’re rich, a little tangy, super savory, and dangerously easy to grab while standing around the kitchen.

But the best part? They feel party-ready without trying too hard.

Just bold, creamy, garlicky bites that disappear fast. The kind I always wish I made more of.

Ingredients

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Mushrooms are the little edible bowls, earthy and juicy when baked.
Cream cheese makes the filling rich, smooth, and totally scoopable.
Sour cream adds tang so it doesn’t taste too heavy.
Mayo keeps everything creamy and gives that classic party-dip vibe.
Parmesan brings salty, nutty flavor that makes you go back for another.
Mozzarella melts into stretchy, cheesy goodness.
Always a win.
Spinach sneaks in some green, so basically it feels a little responsible.
Artichokes add bite, tang, and that cozy spinach-dip flavor.
Garlic makes the whole pan smell amazing.
No regrets.
Green onions add freshness without taking over the dip.
Panko and butter give the tops that crispy, golden crunch.
Plus, lemon juice brightens everything if the filling feels extra rich.

Ingredient Quantities

24 large white or cremini mushrooms, stems removed and reserved

8 ounces cream cheese, softened

1/4 cup sour cream

1/4 cup mayonnaise

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

10 ounces frozen chopped spinach, thawed and well drained (about 1 cup)

1 (14 ounce) can artichoke hearts, drained and chopped (about 1 cup)

2 cloves garlic, minced

2 green onions, finely sliced

1 tablespoon olive oil

1/4 cup panko breadcrumbs

2 tablespoons melted butter

1/2 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon lemon juice (optional)

How to Make this

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1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

2. Clean mushrooms with a damp cloth, remove and reserve stems, and place caps gill side up on the prepared sheet.

3. Finely chop reserved mushroom stems and set aside. Squeeze excess liquid from thawed spinach and chop if chunky. Drain and chop artichoke hearts.

4. Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped mushroom stems and minced garlic, sauté 2 to 3 minutes until softened.

5. Add chopped spinach and artichokes to the skillet, cook 1 to 2 minutes to combine, then remove from heat and stir in lemon juice if using.

6. In a bowl, beat together softened cream cheese, sour cream, and mayonnaise until smooth. Stir in Parmesan, mozzarella, sliced green onions, salt, and black pepper.

7. Fold the cooked spinach mixture into the cheese mixture until evenly combined. Taste and adjust seasoning if needed.

8. Spoon the filling into mushroom caps, mounding slightly.

9. Mix panko breadcrumbs with melted butter, then sprinkle evenly over the filled mushrooms.

10. Bake 18 to 22 minutes until tops are golden and filling is bubbly. Let cool a few minutes before serving.

Equipment Needed

1. Oven and baking sheet lined with parchment paper or lightly greased
2. Large skillet
3. Mixing bowls (one medium for filling, one small for breadcrumbs)
4. Chef knife and cutting board
5. Measuring cups and spoons
6. Wooden spoon or heatproof spatula
7. Spoon or small cookie scoop for filling mushroom caps
8. Cheese grater for Parmesan and mozzarella
9. Small bowl and spoon for mixing melted butter with panko

FAQ

Q: Can I use baby bella cremini mushrooms instead of white mushrooms?

A: Yes. Both work well; cremini have a slightly deeper flavor and may need a touch more cleaning. Choose large caps for easier stuffing.

Q: How do I make sure the spinach is not watery?

A: Thaw fully, then squeeze in a clean kitchen towel or press firmly in a sieve to remove as much moisture as possible. Excess liquid will make the filling runny.

Q: Can I prepare these ahead of time?

A: Yes. Assemble and refrigerate up to 24 hours before baking. Add a few extra minutes to baking time if baking straight from the fridge.

Q: How should I store leftovers and how long do they keep?

A: Cool completely, store in an airtight container in the refrigerator for 3 to 4 days. Reheat in a 350 F oven for 10 to 12 minutes for best texture.

Q: Any good substitutions for dairy or to make this gluten free?

A: For gluten free, replace panko with gluten free breadcrumbs. For dairy free, use dairy free cream cheese, a vegan mayo, nutritional yeast instead of Parmesan, and a vegan mozzarella alternative.

Q: My filling is too bland. How can I boost the flavor?

A: Increase garlic to taste, add a pinch of crushed red pepper, a little extra Parmesan, or the optional lemon juice for brightness. Tasting as you go helps balance seasoning.

Artichoke Spinach Dip Stuffed Mushrooms Recipe Substitutions and Variations

Cream cheese
- Mascarpone (similar texture, milder flavor)
- Neufchâtel (lower fat, similar consistency)
- Ricotta blended until smooth (lighter, slightly grainy)
- Greek yogurt strained to thick consistency (tangier)
Sour cream or mayonnaise
- Plain Greek yogurt (use in place of sour cream)
- Crème fraîche (richer, less tangy)
- Light mayonnaise or vegan mayo (if replacing mayonnaise)
- Silken tofu blended with a splash of lemon for creaminess
Parmesan cheese
- Grana Padano or Pecorino Romano (similar texture, slightly different sharpness)
- Asiago, finely grated (mildly nutty)
- Nutritional yeast for a dairy free option (cheesy flavor)
Panko breadcrumbs
- Finely crushed crackers or pretzels (adds crunch and flavor)
- Crushed cornflakes or crisp rice cereal (gluten free if needed)
- Gluten free breadcrumbs or almond flour for low carb
- Extra grated cheese mixed with a little flour for a crisp topping

Pro Tips

1. Squeeze the spinach until it is almost dry before folding it into the cheese. Excess moisture will make the filling runny and prevent browning, so use a clean kitchen towel or several layers of paper towels and press firmly.

2. Salt the mushroom caps lightly just before filling them. Mushrooms release water as they cook, and a little salt helps draw out surface moisture so the bottoms do not go soggy while baking.

3. For extra crunchy tops, toast the panko in a skillet with the melted butter until golden before sprinkling it on. That short toasting step adds flavor and keeps the crumbs crisp longer after baking.

4. Make the filling a day ahead and refrigerate it. The flavors meld and the filling firms up, making it easier to stuff the caps. Bring the filling back to room temperature for 20 minutes before assembling for best texture.

Artichoke Spinach Dip Stuffed Mushrooms Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

kcal

Equipment: 1. Oven and baking sheet lined with parchment paper or lightly greased
2. Large skillet
3. Mixing bowls (one medium for filling, one small for breadcrumbs)
4. Chef knife and cutting board
5. Measuring cups and spoons
6. Wooden spoon or heatproof spatula
7. Spoon or small cookie scoop for filling mushroom caps
8. Cheese grater for Parmesan and mozzarella
9. Small bowl and spoon for mixing melted butter with panko

Ingredients

24 large white or cremini mushrooms, stems removed and reserved
8 ounces cream cheese, softened
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
10 ounces frozen chopped spinach, thawed and well drained (about 1 cup)
1 (14 ounce) can artichoke hearts, drained and chopped (about 1 cup)
2 cloves garlic, minced
2 green onions, finely sliced
1 tablespoon olive oil
1/4 cup panko breadcrumbs
2 tablespoons melted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon lemon juice (optional)

Directions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Clean mushrooms with a damp cloth, remove and reserve stems, and place caps gill side up on the prepared sheet.
Finely chop reserved mushroom stems and set aside. Squeeze excess liquid from thawed spinach and chop if chunky. Drain and chop artichoke hearts.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped mushroom stems and minced garlic, sauté 2 to 3 minutes until softened.
Add chopped spinach and artichokes to the skillet, cook 1 to 2 minutes to combine, then remove from heat and stir in lemon juice if using.
In a bowl, beat together softened cream cheese, sour cream, and mayonnaise until smooth. Stir in Parmesan, mozzarella, sliced green onions, salt, and black pepper.
Fold the cooked spinach mixture into the cheese mixture until evenly combined. Taste and adjust seasoning if needed.
Spoon the filling into mushroom caps, mounding slightly.
Mix panko breadcrumbs with melted butter, then sprinkle evenly over the filled mushrooms.
Bake 18 to 22 minutes until tops are golden and filling is bubbly. Let cool a few minutes before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.