Spicy Spinach Artichoke Stuffed Mushrooms

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

Course Appetizers

Cuisine Appetizer

Keyword appetizer recipes, best stuffed mushroom recipe, hors d'oeuvres, party recipes, spinach artichoke dip

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 115kcal

Author Shannah Coe

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.

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.