Spinach Artichoke Dip Stuffed Mushrooms

Two classic appetizers in one! Creamy and tangy spinach and artichoke dip stuffed inside roasted savory mushrooms with a crunchy topping. Pairs perfectly with a SIP Cerified Pinot Noir
A Jerry James Stone Recipe


Appetizer, Vegetarian


  • 1 pound medium-sized mushrooms
  • 4 oz cream cheese, softened
  • cup frozen chopped spinach, thawed & drained
  • cup chopped artichoke hearts
  • ¼ cup sour cream
  • ¼ cup grated parmesan cheese
  • 3 garlic cloves, minced
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • cup Panko breadcrumbs
Jump to instructions
Yields 4
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • Preheat oven to 375 degrees F.
  • Prepare the mushrooms, yo! There’s a lot of myths out there on how you shouldn’t wash mushrooms and if you do, you have to use a toothbrush. I call BS. You can wash mushrooms! See my video on how to clean mushrooms.
  • Remove the stems from the 1 pound of mushrooms. You can chop them up and include them in the stuffing if you like. I am freezing mine for future soup stock. If you do use the mushroom stems, chop and cook them down before adding them to the stuffing.
  • Place the mushrooms on a quarter-sized baking sheet, gills side up.
  • How to store mushrooms: Place mushrooms in a brown paper bag. This will absorb any excess moisture and prevent them from getting slimy and spoiling.
  • Add the 4 ounces cream cheese, ⅓ cup spinach, ⅓ cup artichoke hearts, ¼ cup sour cream, ¼ cup parmesan cheese, 3 garlic cloves, ½ teaspoon sea salt, and ¼ teaspoon black pepper to a mixing bowl. Mix until the spinach artichoke dip stuffing is well combined. Pro tip: the finer the chop on the spinach and artichoke hearts the easier the shrooms will be to stuff.
  • How to store sour cream: Store it in the coldest part of your fridge. It will keep for a week past the Best By date if unopened, and 2 weeks once opened. You can freeze it for up to 2 months. Here are all of my storage tips.
  • Transfer the spinach artichoke dip stuffing to a piping bag (or any plastic bag), press the stuffing down and into one corner. Trim off that corner so you have a ½-inch sized whole to pipe the stuffing through.
  • Pipe the stuffing into each of the mushrooms, overstuffing them as needed. You may end up with some leftover stuffing. Try it spread over a crusty piece of toast. Yum!
  • Fill a shallow bowl with ⅓ cup Panko breadcrumbs. Dip the stuffing side of the mushrooms into the breadcrumbs such that they are fully coated. If you want a crispier topping, mix 1 tablespoons of olive oil into the breadcrumbs before dipping the mushrooms.
  • Place mushrooms back onto the baking sheet. Place the baking sheet in the oven and bake for 20 minutes. Broil on high for a minute or until the breaded tops are golden brown.
  • Enjoy immediately. That crunchy topping will not keep if refrigerated.