Spinach and Artichoke Stuffed Mushrooms

3 reader reviews / 4.34 stars average

A twist on the crowd-pleasing party dip, these five-ingredient spinach and artichoke stuffed mushrooms are not only healthy but packed with flavor!

Spinach and Artichoke Stuffed Mushroom Caps - A quick and easy party appetizer recipe

Party season is in full force and I couldn’t be more excited to entertain friends and family! We’ve already got your festive cocktails covered so now it’s time to focus on the best part: party snacks!

Spinach Artichoke Mushroom Baking

I don’t know about you but when it comes to effortless entertaining, I like to serve two or three simple and delicious appetizers that are fool-proof and made with just a handful of affordable ingredients. Give caviar the day off and switch things up with these Spinach and Artichoke Stuffed Mushroom Caps.

Spinach and Artichoke Stuffed Mushrooms - A healthy appetizer recipe

Made with creamy feta cheese, spinach, artichoke hearts and minced scallions, these handheld party bites are a huge hit with both adults and kids alike. For a little kick, I like to sprinkle them with chili flakes before serving but that is completely optional.

Spinach Artichoke Dip Stufed Mushrooms - Easy party appetizer recipe

What are your favorite go-to dishes for the holiday entertaining season? Don’t miss my Baked Brie with Honey and Sliced Almonds and Honey & Tangerine Whipped Goat Cheese Crostini while you’re planning your menus!

Spinach Artichoke Dip Stufed Mushrooms - Easy party appetizer recipe

Spinach and Artichoke Stuffed Mushrooms

3 reader reviews / 4.34 stars average
A twist on the crowd-pleasing party dip, these five-ingredient spinach and artichoke stuffed mushrooms are not only healthy but packed with flavor!
PREP: 20 mins
COOK: 25 mins
TOTAL: 45 mins
REVIEW PRINT
Servings: 24

Ingredients
 

  • 24 large mushrooms for stuffing (stems removed and reserved)
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic (grated)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 cups frozen chopped spinach (thawed and drained)
  • 15 ounce can artichoke hearts (roughly chopped)
  • 2 cups crumbled feta cheese
  • ½ cup minced scallions
  • chili flakes and minced scallions (optional garnish)

Instructions
 

  • Pre-heat oven to 350 degrees and place mushroom caps in a single layer on a baking sheet lined with foil.
  • Mince the reserved mushroom stems and heat olive oil in a large sauté pan over medium-high. Add grated garlic and minced mushroom stems to the pan along with salt and pepper. Saute for 2-3 minutes or until mushrooms are softened.
  • Add chopped spinach and chopped artichoke hearts to the pan and cook until heated through, about 3-4 minutes. Remove from heat and place mixture in a large mixing bowl.
  • Stir in feta cheese and minced scallions. Check for seasoning and adjust accordingly.
  • Using a small cookie scoop, add two tablespoons of the filling to each mushroom cap. Don’t be afraid to fill it high.
  • Bake mushrooms for 20-25 minutes or until mushroom caps are softened. Sprinkle with chili flakes and minced scallions to serve.

Nutrition

Calories: 156kcalCarbohydrates: 8.5gProtein: 8.5gFat: 9.8gSaturated Fat: 5.8gPolyunsaturated Fat: 4gTrans Fat: 0gCholesterol: 33mgSodium: 923mgFiber: 1.8gSugar: 3.8g
DID YOU TRY THIS RECIPE? Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

Disclosure: I am honored to be a Dairy Ambassador for Milk Means More. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.

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