These simple Spinach and Artichoke Stuffed Mushrooms make a delicious appetizer or tasty dinner.
Vegan | Gluten Free Options
Every holiday, no matter how many appetizers I serve, it’s the stuffed mushrooms that disappear as soon as they come out of the oven. They are everyone’s favorite.
This year, I decided to change them up a bit and combine the flavors of spinach and artichoke with bits of sun-dried tomatoes. The filling is really amazing.
Inspired by Ina Garten, I toss the mushrooms with some olive oil and sherry before stuffing them. Go ahead and use a dry white wine if you don’t already have some sherry. Ina uses marsala, but I prefer a dryer wine.
Cremini mushrooms are wonderful for stuffing. I love the way they hold their shape. They have a firm texture, so if you do use them, you will need to bake them a bit longer. If you prefer white button mushrooms, they work really well in this recipe too.
For easy entertaining, make these ahead of time, then just bake them up just before serving.
If you’re a fan of my Vegetable Stuffed Portabella Mushrooms, you’ll certainly want to try this recipe, too!
Spinach and Artichoke Stuffed Mushrooms
Ingredients
- 24 ounces cremini or white button mushrooms wiped clean, stems removed
- 4 tablespoons olive oil divided
- 2 tablespoons dry sherry or dry white wine
- 1 medium onion finely diced
- 1/2 teaspoon crushed red pepper flakes
- 2 cloves garlic minced
- 4 ounces fresh spinach chopped
- 3 to 4 sun-dried tomatoes finely diced
- 14 ounce can artichokes drained, finely chopped
- 1/3 cup panko breadcrumbs or gluten free breadcrumbs
- 1 tablespoon nutritional yeast
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- fresh parsley for serving
Instructions
- Place the mushrooms, with their stems removed, in a medium bowl. Drizzle them with 2 tablespoons of the olive oil and the sherry or white wine. Toss to coat. Set aside.
- Chop the mushrooms stems and set aside.
- In a large saute pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the onion and cook for about 2 minutes. Add the chopped mushrooms stems and continue cooking for another 2 minutes. Add the crushed red pepper flakes and the garlic. Cook for just a minute. Add the spinach, sun-dried tomatoes and artichokes. Continue cooking until the spinach wilts. Add the panko, nutritional yeast, salt and pepper. Remove from heat.
- Preheat your oven to 350 degrees.
- Place the mushroom caps onto a baking sheet. Using a spoon or a cookie scoop, fill each mushroom generously.
- Bake the mushrooms for 30 to 40 minutes, depending on your mushroom size and variety. Test for doneness before removing from the oven.
- Serve immediately and garnish with some chopped parsley.
Notes
If you love this recipe, take a peek at this one!
Vegetable Stuffed Portabella Mushrooms
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Sounds delicious. does it use artichokes or artichoke hearts?
Thanks so much! I use artichoke hearts in this recipe.
These are delicious! I made them for a dinner party last weekend and everyone loved them. My only regret is not doubling the recipe to make more!😋
When do you use the chopped mushrooms stems?
Thanks for catching that, Bob! I just edited the recipe with that step! Hope you love it!