This Spinach Artichoke Stuffed Mushrooms recipe is the perfect party appetizer. It's gluten free and made with artichokes and a spicy kick!
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These tasty Spicy Spinach Artichoke Stuffed Mushrooms are fun, festive, and totally addicting!
'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. Sometimes it can be difficult to think of something interesting - A little out of the norm.
You guys know that I love to put a creative spin on traditional recipes in order to pep them up a little bit. Stuffed Mushrooms are the very definition of 'party food'.
They're portable, flavorful, and there's no need for skewers or anything to hold them together.
Spinach artichoke has always been a classic flavor combination and today it's getting kicked up a notch with TABASCO® Sauce - The ultimate flavor enhancer!
Jump to:
- What Type Of Mushrooms Are Best For Stuffed Mushrooms?
- How To Make The Spinach Artichoke Filling
- How To Add Flavor To Spinach Artichoke Stuffed Mushrooms
- How To Make Spinach Artichoke Stuffed Mushrooms
- How Long Do Stuffed Mushrooms Take To Bake?
- What To Serve With Stuffed Mushrooms
- How Long Do Stuffed Mushrooms Last In The Fridge?
- Can I Freeze Stuffed Mushrooms?
- Spinach Artichoke Stuffed Mushrooms (Gluten Free)
Hot Sauce has gotten pretty popular in recent years but I have always considered TABASCO® to be the 'original' hot sauce. It has been around for generations and has always stayed true to its roots.
It has always been a staple in our household because its so distinct - You KNOW when you're eating TABASCO®.
We've always loved the Original Red Sauce because it's so versatile and I was really excited to discover these two newer flavors - Chipotle and Green Pepper Sauce.
Chipotle is one of my favorite flavors on earth. It's made with smoke-dried jalapeno peppers which gives it the perfect balance of smoke and heat.
The Green Pepper Sauce is slightly more mild but totally flavorful. Great for those times when you want to add just a little kick to your recipes! PLUS, it's gluten free which is awesome.
What Type Of Mushrooms Are Best For Stuffed Mushrooms?
These Stuffed Mushrooms seem a little fancy but they're so easy to make. Mushrooms are one of my favorite ingredients in general - I add them to pizza, pasta, and even tapenade.
I love their deep, earthy flavor. They're also great for stuffing because the filling can be added right to the mushroom cap.
I find that cremini or baby portobello mushrooms work great for this recipe. They're cheap and easy to find at most grocery stores.
Cremini mushrooms are just the right size for this recipe and they're reasonably priced making them a great option when serving a crowd.
- For these Stuffed Mushrooms simply remove the stems from 2 lbs. of cremini mushrooms with your fingers (pull gently and they should pop right out). You can use baby Portobello mushrooms (also known as Baby Bella) as well.
- Once the stems are removed mince them into small pieces. I like to add the stems into the filling because it reinforces that mushroom flavor and I don't like to waste food.
How To Make The Spinach Artichoke Filling
The next step is to make the filling!
- Start out by mincing 6 cloves of garlic.
- Drain 2 14 oz. cans of artichoke hearts and chop the artichokes into smaller chunks.
- Chop 4 cups of fresh spinach.
- Heat a skillet to medium-low on the stove top and add 1 Tbsp. of olive oil. Once the oil is heated add the minced garlic and saute for 2-3 minutes, stirring often.
- Add the minced mushroom stems to the garlic along with a generous pinch of salt and pepper. Saute for 4-5 minutes or until the mushrooms have softened and cooked down a bit.
- Add 1 cup of Gluten Free Panko Breadcrumbs to the pan (use regular Panko Breadcrumbs if not GF). Stir the breadcrumbs into the mixture.
- Add the chopped artichoke hearts and the chopped spinach. Stir together and saute until the spinach has cooked down quite a bit (it will seem like a lot of spinach at first)!
- Squeeze the juice of 1 lemon into the pan (about 2 Tbsp.).
- Cut 4 oz. of cream cheese into chunks and add it to the pan along with ½ cup of shredded Parmesan cheese. Stir the cheeses around until they melt down and get incorporated into the mixture.
How To Add Flavor To Spinach Artichoke Stuffed Mushrooms
Transfer the spinach artichoke filling to a large bowl. The spinach should be cooked down at this point and the cheeses melted into the mixture. Now it's time to add the good stuff!
We're going to add some TABASCO® Sauce to enhance the flavor of the spinach artichoke mixture. This will add a little bit of spice without overpowering the dish.
I wanted to try each flavor so I split the filling into 3 different bowls and added the Original Red Sauce to one, the Chipotle Pepper Sauce to another, and the Green Sauce to the third.
I used roughly 10 dashes of hot sauce in each bowl. This allowed me to taste each flavor individually and added a nice balanced spice to the stuffed mushrooms.
You can use one variety or any combination of the 3.
Feel free to adjust the amount to your desired spice level!
I was able to pick up all 3 varieties of TABASCO® Sauce at my local WalMart. It was really easy to locate - Simply check the 'Sauces' section and you should be good to go! I love that every bottle of TABASCO® Sauce comes out of Avery Island, Louisiana.
Did you know that this year marks TABASCO® Brand’s 150th anniversary? That's definitely something to celebrate!
How To Make Spinach Artichoke Stuffed Mushrooms
Once you've added just the right amount of TABASCO® Sauce to the filling it's time to stuff those mushrooms.
- Place a heaping Tbsp. or so of filling into each mushroom cap. Try to press some of the filling into the crevice of the mushroom and and then heap the rest on top. There should be enough filling to stuff them completely but not so much that they fall over.
- Place the stuffed mushrooms onto two baking sheets.
How Long Do Stuffed Mushrooms Take To Bake?
Pop the baking sheets into an oven that has been heated to 400 degrees. Bake the stuffed mushrooms for 20-22 minutes.
The mushroom caps should soften slightly and the filling should turn a golden color. The edges of the filling may crisp up a bit as they bake.
Remove the pans from the oven when finished.
Love mushrooms? Check out these recipes!
- Garlicky Mushroom Shrimp Risotto
- Crispy Air Fryer Mushrooms
- Steak Diane with Mushroom Sauce
- Black Bean Mushroom Burgers
- Mushroom Olive Pasta
- Mushroom Arugula Pizza
- BBQ Chicken Pizza with Mushrooms
- Green Bean Casserole with Mushrooms
- Tater Tot Hotdish with Mushrooms
What To Serve With Stuffed Mushrooms
Transfer the stuffed mushrooms to a serving tray and finish the dish by zesting a lemon over the top of them. That lemon zest adds a nice little pop of freshness and reinforces the lemon juice that was added to the filling.
These mushrooms have ALL kinds of flavor going on - The earthiness of the mushrooms, creaminess of the cream cheese, the tang of the artichokes, and the spice of the TABASCO® Sauce.
Looking for more party appetizers? Check out these recipes!
- Smoked Salmon Dill Crostini
- BBQ Turkey Meatballs
- Spiced Roasted Nuts
- Mushroom Gruyere Tartlets
- Baked Chicken Taquitos
- Crockpot Teriyaki Turkey Meatballs
- Baked Southwest Egg Rolls
- Prosciutto Wrapped Asparagus
- Gruyere Prosciutto Pinwheels
- Maple Walnut Baklava Tarts
- Smoky Rosemary Lemon Almonds
- Strawberry Mascarpone Tartlets
How Long Do Stuffed Mushrooms Last In The Fridge?
These Spinach Artichoke Stuffed Mushrooms will last 2-4 days stored in an airtight container in the fridge. Allow them to cool completely before placing them in the fridge for storage.
Can I Freeze Stuffed Mushrooms?
I would not recommend freezing them as they contain dairy and might get mushy and lose their texture. Cooked mushrooms are best eaten right after cooked.
Love appetizers? Check out these recipes!
- Roasted Mushroom Tapenade
- Smoky Baba Ghanoush
- Butternut Squash Bean Dip
- Kalamata Olive Tapenade
- Healthy Spinach Artichoke Dip
- Walnut Feta Stuffed Dates
Looking For More Party Appetizer? Don't Miss These!
Baked Buffalo Cauliflower
Cucumber Feta Greek Yogurt Dip
Air Fryer Zucchini Fries
Spinach Artichoke Stuffed Mushrooms (Gluten Free)
Ingredients
- 2 lbs. cremini mushrooms or Portobello mushrooms
- 2 14 oz. cans artichoke hearts
- 4 cups fresh spinach
- 1 Tbsp. olive oil
- 6 cloves garlic
- 1 cup Gluten Free Panko breadcrumbs use regular Panko breadcrumbs if not GF
- 2 Tbsp. lemon juice
- 4 oz. cream cheese
- ½ cup shredded Parmesan cheese
- generous pinch salt
- generous pinch pepper
- zest of 1 lemon
- 20 dashes TABASCO® Sauce adjust to taste
Instructions
- Heat oven to 400 degrees.
- Remove the stems from 2 lbs. of cremini mushrooms. Simply pull the stems gently with your fingers and they should pop right off. Set the mushroom caps aside.
- Chop the mushroom stems into smaller pieces.
- Mince 6 cloves of garlic and chop 4 cups of fresh spinach. Drain 2 14 oz. cans of artichoke hearts and cut them into smaller pieces.
- Heat a skillet to medium-low on the stove top. Add 1 Tbsp. of olive oil to the pan. Add the minced garlic once the oil is heated and saute for 2-3 minutes, stirring often.
- Add the chopped mushroom stems to the pan along with a generous pinch of salt and pepper. Saute the mushroom stems for 4-5 minutes, stirring often. The mushrooms should cook down and soften a bit.
- Add 1 cup of Gluten Free Panko breadcrumbs to the pan (use regular Panko breadcrumbs if not GF). Stir the breadcrumbs into the mixture until combined.
- Add the diced artichoke hearts, spinach, and the juice of 1 lemon to the pan. Saute for a few minutes, stirring often. The spinach should cook down quite a bit.
- Cut 4 oz. of cream cheese into chunks. Place the cream cheese in the pan along with ½ cup of shredded Parmesan cheese. Allow the cheeses to melt and stir to combine them with the other ingredients.
- Transfer the spinach artichoke filling to a bowl. Add 20 or so dashes of your favorite TABASCO® Sauce flavor to the filling and stir to combine (adjust to taste). Alternatively, you can split the filling into 3 different bowls and add desired amount of each flavor into each bowl.
- Spoon a generous amount of the filling into each mushroom cap and place the mushrooms onto a couple of baking sheets.
- Bake the stuffed mushrooms for 20-22 minutes. The mushrooms should soften slightly and the filling should become golden as it bakes. Remove the pans from the oven when finished.
- Place the stuffed mushrooms on a serving tray and zest 1 lemon over the top using a microplane or zester. Serve warm.
Karly says
These look delicious!! My mouth is watering right now!
Christine says
Thank you so much! 🙂
Amy says
These look amazing! I would never have thought to put artichokes in mushrooms—I love it!
Christine says
Thanks, Amy! The flavor really works! 🙂