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Spinach artichoke stuffed mushrooms on white serving platter.
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5 from 1 vote

Spinach Artichoke Stuffed Mushrooms (Gluten Free)

This Spinach Artichoke Stuffed Mushrooms recipe is the perfect party appetizer. It's gluten free and made with artichokes and a spicy kick!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Appetizer
Cuisine: American
Keyword: stuffed mushrooms, gluten free stuffed mushrooms, spicy stuffed mushrooms, spinach artichoke
Servings: 32
Calories: 51kcal
Author: Christine Rooney



  • 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.


Feel free to use as much or as little TABASCO® Sauce as you like. Use any variety you like or try all three varieties.


Serving: 0.5cup | Calories: 51kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 60mg | Potassium: 157mg | Fiber: 1g | Sugar: 1g | Vitamin A: 413IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg