Artichoke Spinach Dip Stuffed Mushrooms

These spinach dip stuffed mushrooms taste incredible and are fun and simple to make. Perfect party appetizer!

I’ve demonstrated my love for dips time and time again, and I’m a huge mushroom fan too. Given all that, does this recipe surprise you? My only surprise is that I hadn’t thought of this sooner! My mom and I went to BJ’s restaurant last week, and I saw an appetizer similar to these little bites of heaven on the menu. I don’t normally order appetizers, but they sounded too good to resist. They were delicious and seemed so easy to make at home.

The spinach artichoke dip filling takes no time to mix together. Since it’s going to bake inside the mushrooms, you don’t have to cook it first. Just stir together a few ingredients! Pop the stems off the mushrooms (Save them for another recipe.), wash and dry the mushroom tops, brush on a little olive oil, and spoon the filling into each one. If you want to make them even easier, use pre-made dip instead. Any thick, cheese-based dip that is meant to be served hot should work. (Don’t get a sour cream based dip because it wouldn’t bake well.)

These suckers are so good. SO. GOOD. They are perfect for parties (or for eating for lunch after you take photos if you’re me) and easy to make ahead. Just get them all stuffed, refrigerate, and bake when you’re ready to serve. These are going to be my go-to recipe for parties and potlucks where an appetizer is needed. They are low carb too, which makes me feel like I can have a few more. I am sure you will find them irresistible too!

Artichoke Spinach Dip Stuffed Mushrooms

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• Total Time: 40 minutes
• Yield: 4 1x

Ingredients

Units USM Scale 1x2x3x

• 16 ounces baby bella mushrooms stems removed
• 4 ounces cream cheese softened (reduced fat works)
• 8 ounces frozen cut leaf spinach thawed and squeezed dry
• 1/2 cup chopped artichoke hearts (about half a 14-ounce can)
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt (or more to taste)
• 1/4 teaspoon crushed red pepper flakes (or to taste)
• 2 tablespoons olive oil
• 1/4 teaspoon kosher salt
• 1 teaspoon Italian seasoning
• 1/2 cup crumbled feta cheese (reduced fat works)

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Instructions

1. Preheat oven to 350 degrees F.
2. First, remove the mushroom stems by pushing each one toward you, then away from you. It will pop right out. (Save them to add to another recipe.) Swish and rub the mushroom tops in a large bowl of cold water to get them clean. Then, lay them open side down on a kitchen towel to dry.
3. While the mushrooms dry, mix together the cream cheese, spinach, artichoke hearts, parmesan, garlic powder, 1/2 tsp. kosher salt, and red pepper flakes.
4. In a small bowl, stir together olive oil, 1/4 tsp. salt, and Italian seasoning. Use a basting brush or your fingers to lightly rub the outside of the mushrooms with the oil mixture.
5. Place the mushrooms open side up on a baking sheet. Use a small disher or spoon to place a heaping scoop of dip mixture into each mushroom, pressing it down to make sure it fills the opening. Press a small amount of feta cheese on top of each stuffed mushroom.
6. Bake in preheated oven for 20-25 minutes until filling is hot and bubbly and feta is starting to brown. Mushrooms will drain some brown liquid during cooking, so drain on paper towels before serving if you don’t want that liquid on your serving plate. These taste just as good even after they have cooled down!

Notes

Don’t skip the step of draining the spinach! I show you why in this short video.

• Author: Andi
• Prep Time: 20
• Cook Time: 20

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