Spicy Spinach Artichoke Stuffed Mushrooms

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Every year, we host a big Christmas cocktail party. I think about it all year and really put a TON of effort into putting it together. For me, party food recipes have a few requirements: taste good, look good and be easy to eat without utensils. These spicy spinach artichoke stuffed mushrooms check all the boxes and are easy to make too!

As a life long mushroom lover, I am always looking for ways to eat more mushrooms. Filling mushrooms with a yummy, cheesy filling just adds icing to the cake.

Stuffed Mushroom Ingredients

• Mushrooms – I use large white mushrooms. However, you can substitute this with baby bella mushrooms as well. Must be sure to buy the whole mushroom and not pre-sliced ones.
• Cream Cheese – I use regular cream cheese but you can lighten it up with reduced or fat free. Be sure to bring it room temperature.
• Sour Cream – Regular, low fat, or fat free all work.
• Shredded Cheese – This recipe uses cheddar and pepper jack. However, you can substitute for your favorite shredded cheese combination. Gruyere and Jarlsberg would be delicious.
• Artichoke Hearts – Use the quartered ones so they are easier to chop.
• Spinach – I use thawed chopped spinach from the freezer aisle. Be sure to squeeze as much excess moisture out of it before adding into the recipe.
• Panko Crumbs – Feel free to use store bought ones. If you make your own, make sure to keep the crumbs on the larger side.

How to Make Spicy Stuffed Mushrooms

Making these stuffed mushrooms is so simple! It takes just a few easy steps and then you’re ready to bake them to perfection.

• Start by sautéing the onions and insides of the mushrooms in butter. The panko crumbs also get a brief moment in the pan to help soften them a little bit. Be sure to let this mixture cool slightly.
• Combine the spinach and artichokes together.
• Mix the base of your filling and then add the mushroom and spinach mixtures.
• Fill your mushroom caps and bake.

These little bites of heaven are always one of the first things to go at our party. I also get tons of requests for the recipe (everyone calls it the BEST stuffed mushroom recipe) which I love sharing! The little bit of spice the Sriracha adds is the perfect touch for me when combined with the creaminess of the spinach artichoke filling.

More Great Party Appetizers

If you love this recipe, be sure to check out these great dinner party appetizers!

• Sausage Stuffed Mini Peppers
• Mini Caprese Puff Pastry Bites
• Roasted Garlic Stuffed Mushrooms
• Spinach Artichoke Avocado Dip

Spicy Spinach Artichoke Stuffed Mushrooms

Spinach artichoke stuffed mushrooms are a classic party appetizer that is always a crowd pleaser.

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 18 servings

Author: Shannah Coe

Ingredients

• 24-36 whole white mushrooms stems removed
• 2 Tablespoons butter
• 1 onion diced
• 1/2 cup panko crumbs
• 1 can quartered artichoke hearts drained and roughly chopped
• 10 ounce box frozen chopped spinach, thawed and squeezed of excess moisture
• 8 ounces cream cheese softened
• 1/3 cup sour cream
• 1/4 cup shredded cheddar cheese
• 3/4 cup shredded pepper jack cheese
• 2 teaspoon Sriracha
• 1 teaspoon salt

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Instructions

• Preheat oven to 375 degrees. Line a rimmed baking sheet with nonstick foil. Place mushroom caps on prepared baking sheet.
  24-36 whole white mushrooms
• Chop mushroom stems. Heat butter over medium heat and add mushroom stems and onion. Saute for about 5 minutes or until onion begins to soften. Add panko crumbs and cook for 2 minutes. Remove from heat and let cool slightly.
  2 Tablespoons butter, 1 onion, 1/2 cup panko crumbs
• Combine spinach and artichokes in bowl. Set aside.
  1 can quartered artichoke hearts, 10 ounce box frozen chopped spinach,
• In a large bowl, combine cream cheese, sour cream, shredded cheeses and cooled mushroom mixture. Mix well. Stir in spinach mixture, Sriracha and salt.
  8 ounces cream cheese, 1/3 cup sour cream, 1/4 cup shredded cheddar cheese, 3/4 cup shredded pepper jack cheese, 2 teaspoon Sriracha, 1 teaspoon salt
• Spoon filling into mushroom caps. Bake at 375 degrees for 20 minutes.

Notes

• The filling can be made ahead and frozen for up to 2 months. Thaw before filling mushrooms.
• Mushrooms can be stuffed and then kept for 2-3 days before baking. Refrigerate stuffed mushrooms until ready to bake.

Nutrition

Serving: 1g | Calories: 115kcal | Carbohydrates: 6g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 25mg | Sodium: 271mg | Fiber: 1g | Sugar: 2g

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