Spinach Artichoke Stuffed Mushrooms (Gluten Free)

Spinach artichoke stuffed mushrooms on white platter.

5 from 1 vote

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.

Prep Time10

Cook Time35

Total Time45

Course: Appetizer

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: artichoke spinach stuffed mushrooms, vegetarian stuffed mushrooms, stuffed mushrooms appetizer,

Servings:

Calories: 33kcal

Author: Christine Rooney

Equipment

Ingredients

24 oz. white button mushrooms or cremini mushrooms, equals 3 8 oz. packages
24 oz. marinated artichoke hearts equals 2 12 oz. jars
4 cups fresh spinach
1 Tbsp. olive oil
6 cloves garlic
1 cup gluten free Panko breadcrumbs can use regular Panko breadcrumbs if not gluten free
2 Tbsp. lemon juice plus zest for garnish
4 oz. cream cheese full fat
½ cup Parmesan cheese grated
¼ teaspoon kosher salt
¼ tsp. pepper
¼ tsp. red chili flakes optional
cooking spray optional

US Customary - Metric

Instructions

Heat oven to 400 degrees Fahrenheit.
Remove the stems from 3 8 oz. packages of white button or cremini mushrooms and discard in the compost bin or garbage.
Gently wipe any dirt from the mushrooms using a lightly dampened towel. Do not wash the mushrooms, or they may become rubbery or soggy.
Mince 6 cloves of garlic.
Roughly chop 4 cups of fresh spinach.
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.
Grate ½ cup of Parmesan cheese.
Place a large skillet on the stove top and heat to medium. Once heated, add 1 Tbsp. of olive oil. Add the minced garlic and sauté for 1-2 minutes, or until fragrant, stirring often.
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.
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.
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).
Sauté for another 3-4 minutes, stirring often, until the cream cheese melts and the mixture resembles a creamy spinach artichoke dip.
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.
Place each stuffed mushroom onto a large baking sheet (feel free to spray with cooking spray or line with parchment paper if desired).
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.
Remove the baking sheets from the oven and allow to cool slightly before transferring to a serving tray.
To Serve: Garnish with some lemon zest and extra Parmesan cheese. Top with fresh minced herbs such as parsley or chives (optional).

Notes

It's best to use fresh spinach and not frozen, as frozen spinach contains more water and may cause the stuffed mushrooms to become rubbery or soggy when cooked.

This recipe may be cut in half if needed.

Nutrition