Spinach and Artichoke Stuffed Mushrooms

Spinach and Artichoke Stuffed Mushrooms are the perfect bite-sized appetizers, combining the rich flavors of creamy spinach and artichoke dip with the earthiness of mushrooms. They’re elegant enough for a party but simple enough to make for a casual weeknight snack. With IDDSI modifications, these stuffed mushrooms can be enjoyed by everyone.

Spinach and Artichoke Stuffed Mushrooms

Stuffed mushrooms are a versatile and crowd-pleasing appetizer, often found at gatherings and celebrations. By incorporating the flavors of classic spinach and artichoke dip, this recipe brings a twist to the traditional stuffed mushroom. The creamy, cheesy filling is balanced by the subtle tang of artichokes and the savory notes of garlic and Parmesan. This dish is ideal for entertaining or as a savory treat when you’re craving something comforting yet sophisticated.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Appetizer, Snack

Cuisine: American

Calories: 135

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 20 large white or cremini mushrooms stems removed
• 1 cup fresh spinach chopped
• 1/2 cup canned or jarred artichoke hearts chopped
• 4 oz cream cheese softened
• 1/2 cup grated Parmesan cheese
• 1/4 cup sour cream
• 2 cloves garlic minced
• 1/4 teaspoon black pepper
• Salt to taste
• 2 tablespoons breadcrumbs optional for topping
• Olive oil for drizzling

Optional Garnishes

• Chopped fresh parsley
• Extra grated Parmesan cheese

Equipment

• Skillet
• Mixing bowl
• Baking sheet
• Parchment paper or foil
• Knife and cutting board
• Spoon for stuffing
• Measuring cups and spoons

Method

 

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or foil. Clean the mushrooms with a damp cloth and remove the stems. Set the mushroom caps aside.
2. In a skillet over medium heat, sauté the chopped spinach and garlic for 2-3 minutes until the spinach is wilted. Add the chopped artichoke hearts and cook for another 1-2 minutes. Remove from heat and let cool slightly.
3. In a mixing bowl, combine the cream cheese, sour cream, and Parmesan cheese. Add the spinach and artichoke mixture, and season with black pepper and salt. Mix until well combined.
4. Spoon the filling into each mushroom cap, pressing down lightly to pack it in. Place the stuffed mushrooms on the prepared baking sheet. Sprinkle breadcrumbs on top for an added crunch, if desired. Drizzle with olive oil to help them brown.
5. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbly. Remove from the oven and let cool for a few minutes before serving.
6. Sprinkle with chopped parsley and extra Parmesan cheese, if desired, before serving.

Notes

IDDSI Texture Modifications:

• Puree 4 (PU4): Blend the cooked stuffed mushrooms with a small amount of broth or cream until completely smooth.
• Minced & Moist 5 (MM5): Mince the cooked mushrooms and filling finely, adding extra cream or broth to keep it cohesive and moist.
• Soft & Bite-sized 6 (SB6): Cut the cooked stuffed mushrooms into 15mm pieces. Ensure the veggie pieces and mushrooms are soft enough to chew easily (you can braise them in liquid while they cook to keep from getting too dried out). 
• Easy to Chew 7 (EC7): Serve the stuffed mushrooms whole or cut in half.

Macro Adjustments:

• Protein: Add 1/2 cup of cottage chees or Greek yogurt blended smooth into the filling.
• Fats: Select your dairy fat percentage and adjust amount of parmesan added to adjust up or down for your needs. 
• Carbs: Skip the breadcrumbs or you could swap with crushed pork rinds or almond flour. 

 

Dietary Swaps:

• Gluten-free: Omit or use gluten-free breadcrumbs, crushed pork rinds, or almond flour for garnishing. 
• Dairy-free/Vegan: Use vegan cream cheese and sour cream, or blended silken tofu, and nutritional yeast instead of parmesan. 

 

Low-Spoons Shortcuts:

Flash frozen foods hold nutrition well; just thaw and squeeze dry to skip the sautéing step. You can put the artichoke hearts in cold too. This becomes a one-bowl option.

Tips for a Successful Dish

1. Prepping the Mushrooms Properly
Ensure the mushrooms are cleaned thoroughly using a damp cloth instead of rinsing them under water to prevent them from becoming waterlogged. Removing the stems creates space for the filling and helps the mushrooms cook evenly.
2. Balancing the Filling
Use room temperature cream cheese for a smoother filling that mixes easily. The combination of Parmesan cheese, sour cream, and garlic adds depth to the flavor profile, but adjust the seasonings to taste if you prefer a milder or bolder flavor.
3. Adding a Crispy Topping
For those who enjoy a bit of crunch, a light sprinkling of breadcrumbs on top adds texture. Be sure to drizzle the tops with olive oil to help them brown and crisp up.

Prepping the Mushrooms Properly
Ensure the mushrooms are cleaned thoroughly using a damp cloth instead of rinsing them under water to prevent them from becoming waterlogged. Removing the stems creates space for the filling and helps the mushrooms cook evenly.

Balancing the Filling
Use room temperature cream cheese for a smoother filling that mixes easily. The combination of Parmesan cheese, sour cream, and garlic adds depth to the flavor profile, but adjust the seasonings to taste if you prefer a milder or bolder flavor.

Adding a Crispy Topping
For those who enjoy a bit of crunch, a light sprinkling of breadcrumbs on top adds texture. Be sure to drizzle the tops with olive oil to help them brown and crisp up.

Spinach and artichoke stuffed mushrooms marry the best of creamy dips and earthy mushrooms into one bite. The blend of cream cheese, Parmesan, and garlic with the subtle tang of artichokes creates a filling that is rich and satisfying. By adjusting the recipe for IDDSI compliance, these mushrooms can be enjoyed by anyone, whether served as a smooth puree or soft, bite-sized portions.