Spinach Artichoke Stuffed Mushrooms (Gluten Free)

These Spinach Artichoke Stuffed Mushrooms are a great appetizer! They're gluten free, vegetarian, and made with cream cheese and Parmesan.

If you're looking for a flavorful bite to serve during holiday get-togethers, be sure to check out these Artichoke Spinach Stuffed Mushrooms. They're a perfect party bite!

'Tis the season for all kinds of holiday parties, get-togethers, and potlucks. I know that nearly everywhere I go during the month of December I'm asked to bring some kind of a dish to share. Stuffed mushrooms classic party fare because they're portable and they pack a lot of flavor into one bite.

This recipe is made with either white button or cremini mushrooms that are stuffed with a filling prepared with fresh spinach, marinated artichokes, bread crumbs, cream cheese, Parmesan, and lemon juice.

The mushrooms are baked in the oven until they soften a bit and the filling becomes golden brown. They're earthy, tangy, and savory all at once. Feel free to add some red chili flakes to the filling if you'd like them to be a bit spicy as well.

I love to garnish these mushrooms with some lemon zest and fresh herbs such as parsley or chives for extra color and flavor. If you love mushrooms and spinach artichoke dip, I think you'll enjoy this dish.

Jump to:

• Which Mushrooms Are Best For Stuffed Mushrooms?
• Ingredients For Spinach Artichoke Stuffed Mushrooms
• What Are Marinated Artichoke Hearts?
• How To Make Spinach Artichoke Filling
• How To Make Spinach Artichoke Stuffed Mushrooms
• How To Keep Stuffed Mushrooms From Getting Soggy?
• What To Serve With Stuffed Mushrooms
• How Long Do Stuffed Mushrooms Last In The Fridge?
• Can They Be Frozen?
• Can They Be Made Ahead?
• Can This Recipe Be Cut In Half?
• Spinach Artichoke Stuffed Mushrooms (Gluten Free)

Which Mushrooms Are Best For Stuffed Mushrooms?

When it comes to stuffed mushrooms, it's best to stick with a variety that is hearty, bite-sized, and can easily hold up to being stuffed with filling and baked in the oven without falling apart.

I find that white button or cremini (also known as Baby Bella) mushrooms are perfect when making stuffed mushrooms. Both varieties are available in all grocery stores and reasonably priced, making them a great option when serving a crowd.

Cremini (also known as Baby Bella) are a bit more flavorful than white button mushrooms, but both will work just fine. They are just the right size for stuffing and hold up nicely to the cooking process.

Portobello mushrooms are also delicious when stuffed, but not a practical choice to serve as a party appetizer due to their large size. Stuffed Portobello mushrooms work better as a dinner entree.

Ingredients For Spinach Artichoke Stuffed Mushrooms

Here's what you'll need to make them.

• 3 8 oz. packages White Button or Cremini Mushrooms (equals 24 oz. of mushrooms)
• 2 12 oz. jars Marinated Artichoke Hearts
• 4 packed cups Fresh Spinach
• 1 Tbsp. Olive Oil
• 6 cloves Garlic
• 1 cup Gluten Free Panko Breadcrumbs (or regular Panko breadcrumbs if not gluten free)
• 4 oz. Cream Cheese (full fat)
• ½ cup Parmesan Cheese (grated)
• 2 Tbsp. Lemon Juice plus zest for garnish
• ¼ tsp. each Kosher Salt and Pepper
• ¼ tsp. Red Chili Flakes (optional)
• Cooking Spray (optional)

What Are Marinated Artichoke Hearts?

Marinated artichoke hearts the tender, center part of the artichoke that are preserved in a jar with olive oil, vinegar, and a variety of herbs and spices.

They're a great ingredient because they're already spiced, which means they impart a lot of flavor into a dish. Marinated artichoke hearts are perfect used to make spinach artichoke dip, as a pizza topping, added to pasta or risotto, or used in a salad or antipasto platter.

Marinated artichoke hearts are ready-to-use and only need to be chopped when preparing the filling for these Spinach Artichoke Stuffed Mushrooms.

They add a bright and tangy flavor to these mushrooms. Marinated artichoke hearts can be found in the canned or jarred condiments section or the Italian or Mediterranean aisle of your local grocery store.

How To Make Spinach Artichoke Filling

The process of making these Spinach Artichoke Stuffed Mushrooms is simple.

The woody stems are removed from the mushrooms before stuffing them with the filling. The filling is prepared by sauteing the breadcrumbs, garlic, spinach, and marinated artichokes in a skillet.

The cream cheese, Parmesan cheese, and lemon juice is then added and cooked until smooth and creamy. The creamy filling is used to stuff the mushrooms, which are then baked in the oven until golden brown.

1. Start by mincing 6 cloves of garlic.
2. Drain 2 12 oz. jars of quartered marinated artichoke hearts. Once drained, place them onto a cutting board and roughly chop them with a knife.
3. Roughly chop 4 cups of fresh spinach.
4. Grate ½ cup of Parmesan cheese.
5. Place a large skillet on the stove top and heat to medium. Once heated, add 1 Tbsp. of olive oil.
6. Add the minced garlic and sauté for 1-2 minutes, or until fragrant, stirring often.
7. Add 1 cup of gluten free Panko breadcrumbs (or regular Panko breadcrumbs if not gluten free) along with ¼ tsp. each of kosher salt and pepper to the skillet. Sauté the breadcrumbs for a minute, stirring to combine.
8. Add the chopped marinated artichoke hearts and the chopped spinach (it will seem like a lot of spinach, but will cook down). Sauté for 3-4 minutes, stirring often.
9. Cut 4 oz. of full-fat cream cheese into chunks and place into the skillet along with the ½ cup of grated Parmesan cheese, 2 Tbsp. of lemon juice, and ¼ tsp. of red chili flakes for spiciness (optional).
10. Sauté for another 3-4 minutes, stirring often, until the cream cheese melts and the mixture resembles a creamy spinach artichoke dip.

How To Make Spinach Artichoke Stuffed Mushrooms

Once the filling is ready, all that's needed is to stuff the mushrooms, place them onto a baking sheet, and bake in the oven for 20 minutes or so.

This recipe yields 48 or so stuffed mushrooms and likely requires 2 large baking sheets. It's not necessary to spray the baking sheets with cooking spray, but you can if you are concerned about them sticking to the surface.

You can also line the baking sheets with parchment paper if you prefer.

1. Heat the oven to 400 degrees Fahrenheit.
2. Remove the woody stems from 3 8 oz. packages of white button or cremini mushrooms and discard.
3. Gently wipe any dirt from the mushrooms using a lightly dampened towel.
4. Place a generous spoonful or two of the filling into the crevice of each mushroom cap. The mushrooms should be full, but not so much that they topple over after filled.
5. Place each stuffed mushroom onto a large baking sheet (feel free to spray with cooking spray or line with parchment paper if desired).
6. Once all of the mushrooms are filled, place the baking sheets into the oven and bake for 20 minutes, or until the mushrooms soften, but caramelize on the bottom and the filling becomes golden brown.
7. Remove the baking sheets from the oven and allow to cool slightly before transferring to a serving tray.
8. Once cool to the touch, remove each of the mushrooms and place on a serving tray. Garnish with lemon zest and fresh chopped herbs such as parsley or chives if desired.

How To Keep Stuffed Mushrooms From Getting Soggy?

When not cooked properly, mushrooms can become soggy or rubbery, resulting in an unappealing texture.

Here are some tips to prevent stuffed mushrooms from becoming soggy:

• Wipe any dirt from the mushrooms using a dry or lightly dampened towel. Do not wash or wipe with a wet towel, or the mushrooms will become saturated with water and steam instead of roast, resulting in a soggy or rubbery texture.
• Make sure not to overcook or undercook the mushrooms.
• Make sure that the filling is not too watery, or it will seep into the mushrooms when baking. This spinach artichoke filling is thick and creamy and not greasy, so it should hold up nicely without saturated the mushrooms.
• Use fresh spinach instead of frozen, as frozen spinach contains more water and will likely make the filling watery.

What To Serve With Stuffed Mushrooms

Stuffed mushrooms are classic party food that's great served with all of your favorite appetizers.

It's perfect served with other party bites like smoked salmon dill crostini, spiced maple roasted nuts, prosciutto wrapped dates, and BBQ turkey meatballs.

Stuffed mushrooms are also tasty paired with appetizer dips like Italian white bean dip and Kalamata olive tapenade.

They can also be served alongside or on top of crostini or any kind of toasted bread.

Looking for more party appetizers? Check out these recipes!

• Roasted Prosciutto Wrapped Asparagus
• Gruyere Prosciutto Tartlets
• Maple Walnut Baklava Tarts
• Smoky Rosemary Almonds

How Long Do Stuffed Mushrooms Last In The Fridge?

These Spinach Artichoke Stuffed Mushrooms should last 1-2 days stored in an airtight container in the refrigerator.

Make sure to allow them to cool completely before placing in the fridge for storage.

Keep in mind that the texture may change slightly after storing in the fridge

Can They Be Frozen?

I do not recommend freezing them as they contain dairy and may become mushy and lose their texture. Mushrooms are best eaten right after cooking.

Can They Be Made Ahead?

Yes, these stuffed mushrooms can be made the day ahead.

1. To make the day ahead, prepare the recipe as directed. Remove the stems from the mushrooms, cook the filling, and stuff the mushrooms, but do not bake them.
2. Store the uncooked, stuffed mushrooms in an airtight container.
3. Bake the mushrooms at 400 degrees Fahrenheit as directed, allowing for another 2-3 minutes of cooking time.
4. Remove the baking sheets from the oven and serve as directed.

Can This Recipe Be Cut In Half?

Yes, this recipe may be cut in half if needed.

Love appetizers? Check out these recipes!

• Roasted Mushroom Tapenade
• Mushroom Gruyere Tartlets
• Air Fryer Breaded Mushrooms
• Cold Spinach Artichoke Dip

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