Spinach Artichoke Dip Stuffed Mushrooms

Spinach Artichoke Dip Stuffed Mushrooms

Category

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 Pinot Noir

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Ingredients

 1 pound medium-sized mushrooms
 4 ounces 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 teaspoon sea salt
 ¼ teaspoon black pepper
  cup Panko breadcrumbs
Yields4 Servings
Nutrition Facts

Servings 4

Prep Time15 minsCook Time20 minsTotal Time35 mins

Instructions

1

Preheat oven to 375 degrees F.

2

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.

3

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.

4

Place the mushrooms on a quarter-sized baking sheet, gills side up.

5

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.

6

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.

7

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.

8

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.

9

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!

10

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.

11

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.

12

Enjoy immediately. That crunchy topping will not keep if refrigerated.

Spinach Artichoke Dip Stuffed Mushrooms Recipe

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JerryJamesStone

Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.

Ingredients

 1 pound medium-sized mushrooms
 4 ounces 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 teaspoon sea salt
 ¼ teaspoon black pepper
  cup Panko breadcrumbs

Directions

1

Preheat oven to 375 degrees F.

2

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.

3

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.

4

Place the mushrooms on a quarter-sized baking sheet, gills side up.

5

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.

6

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.

7

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.

8

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.

9

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!

10

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.

11

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.

12

Enjoy immediately. That crunchy topping will not keep if refrigerated.

Spinach Artichoke Dip Stuffed Mushrooms Recipe

Spinach Artichoke Dip Stuffed Mushrooms