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Spinach and Artichoke Stuffed Mushrooms - These simple stuffed mushrooms make a delicious appetizer or tasty dinner. www.tasteloveandnourish.com #vegan #vegetarian #glutenfreeoptions #appetizer #dinner #recipe #easy #healthy #tasteloveandnourish

Spinach and Artichoke Stuffed Mushrooms

December 19, 2019 By Caroline 5 Comments

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These simple Spinach and Artichoke Stuffed Mushrooms make a delicious appetizer or tasty dinner. 

Vegan | Gluten Free OptionsTaste Love and Nourish

Spinach and Artichoke Stuffed Mushrooms - These simple stuffed mushrooms make a delicious appetizer or tasty dinner. www.tasteloveandnourish.com #vegan #vegetarian #glutenfreeoptions #appetizer #dinner #recipe #easy #healthy #tasteloveandnourish

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.

Spinach and Artichoke Stuffed Mushrooms - These simple stuffed mushrooms make a delicious appetizer or tasty dinner. www.tasteloveandnourish.com #vegan #vegetarian #glutenfreeoptions #appetizer #dinner #recipe #easy #healthy #tasteloveandnourish

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 - These simple stuffed mushrooms make a delicious appetizer or tasty dinner. www.tasteloveandnourish.com #vegan #vegetarian #glutenfreeoptions #appetizer #dinner #recipe #easy #healthy #tasteloveandnourish

Spinach and Artichoke Stuffed Mushrooms

These simple Spinach and Artichoke Stuffed Mushrooms make a delicious appetizer or tasty dinner. 
Vegan | Gluten Free Options

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

Keep in mind that mushroom varieties and sizes will affect cooking time. Cremini mushrooms will take longer to cook through, while white button mushrooms cook much more quickly. Test for doneness before removing from the oven.
If you need these gluten free, be sure to use gluten free breadcrumbs in place of panko.
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If you love this recipe, take a peek at this one!

Vegetable Stuffed Portabella Mushrooms

This may be the most delicious Vegetable Stuffed Portabella Mushrooms recipe! Healthy, easy and incredibly tasty! A Taste Love & Nourish reader favorite! #vegetarian #vegetable #stuffedmushrooms #stuffedportabellas #stuffedportobellos #veganoptions #glutenfreeoptions #easydinner

Appetizers

Spinach and Artichoke Stuffed Mushrooms - These simple stuffed mushrooms make a delicious appetizer or tasty dinner. www.tasteloveandnourish.com #vegan #vegetarian #glutenfreeoptions #appetizer #dinner #recipe #easy #healthy #tasteloveandnourish

Spinach and Artichoke Stuffed Mushrooms

Made with both edamame and avocado, this guacamole is lower in fat and has a boost of protein compared to traditional guac. Serve this with veggies, tortilla chips or use as a spread on wraps and sandwiches. #edamame #avocado #guacamole #healthy #easy #protein #vegan #glutenfree #appetizer #spread #lunch #snack #recipe #tasteloveandnourish From www.tasteloveandnourish.com

Edamame Guacamole

Greek Salad with Baby Potatoes-if you love Zoe's Kitchen's Greek Salad, you need this easy recipe! Makes a great lunch or dinner! #greeksalad #salad #zoeskitchen #saladdressing #easy #recipe #glutenfree #vegetarian #veganoptions #tasteloveandnourish | www.tasteloveandnourish.com

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Spinach and Artichoke Stuffed Mushrooms - These simple stuffed mushrooms make a delicious appetizer or tasty dinner. www.tasteloveandnourish.com #vegan #vegetarian #glutenfreeoptions #appetizer #dinner #recipe #easy #healthy #tasteloveandnourish

Filed Under: Appetizers, Dinner, Fall, Gluten Free Options, Holiday, Sides, Spring, Summer, Vegan, Vegan Options, Vegetables, Vegetarian, Winter Tagged With: appetizer, appetizer for a crowd, artichoke, cremini, dinner, easy appetizer, fall, garlic, gluten free options, healthy, holiday, how to make stuffed mushrooms, ina garten stuffed mushrooms, make ahead appetizer, mushrooms, onion, panko, portabella, portobello, recipe, sherry, spinach, spinach and artichoke stuffed mushrooms, stuffed mushrooms, sun dried tomatoes, taste love and nourish, the best stuffed mushroom recipe, veg stuffed mushrooms, vegan, vegan stuffed mushrooms, vegetarian, vegetarian stuffed mushrooms, which mushroom is best for stuffing, white button mushrooms, white wine, winter

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Reader Interactions

Comments

  1. KS

    April 4, 2020 at 9:39 pm

    Sounds delicious. does it use artichokes or artichoke hearts?

    Reply
    • Caroline

      April 17, 2020 at 10:26 am

      Thanks so much! I use artichoke hearts in this recipe.

      Reply
  2. Meaghan

    January 22, 2020 at 4:15 pm

    5 stars
    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!😋

    Reply
  3. Bob

    December 24, 2019 at 5:03 pm

    When do you use the chopped mushrooms stems?

    Reply
    • Caroline

      January 9, 2020 at 11:02 am

      Thanks for catching that, Bob! I just edited the recipe with that step! Hope you love it!

      Reply

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Combining the flavors of two favorite appetizers, Combining the flavors of two favorite appetizers, stuffed mushrooms and spinach and artichoke dip, these Spinach and Artichoke Stuffed Mushrooms turned out amazing! A big plus is that you can make these ahead of time and just bake them up just before serving for easy peasy holiday entertaining! Link to this recipe is in my profile. •
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