Baked Spinach and Artichoke Stuffed Mushrooms

This recipe is for making baked spinach and artichoke stuffed mushrooms. It is a simple recipe that can be easily made with a few ingredients. The mushrooms can be served as an appetizer or as a main course. The recipe can be easily doubled or tripled to make more servings.


  • 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 24 large mushrooms, stems removed
  • 2 tablespoons olive oil


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a medium bowl, mix together spinach, artichoke hearts, mozzarella cheese, Parmesan cheese, garlic, salt, and black pepper.
  3. Stuff mushrooms with the spinach mixture. Drizzle with olive oil.
  4. Place mushrooms on a baking sheet. Bake for 15 minutes in the preheated oven, until the mushrooms are tender.

Potential changes & improvements

There are many potential changes and improvements that can be made to this recipe. For example, you could add other ingredients to the stuffing mixture, such as chopped onions, sun-dried tomatoes, or crumbled bacon. You could also change the type of cheese used in the recipe. If you are looking for a healthier option, you could use low-fat cheese or omit the cheese altogether. You could also bake the mushrooms for a longer or shorter period of time, depending on your preference. Finally, you could serve the mushrooms with a dipping sauce, such as ranch dressing or marinara sauce.

What other food it works well with

This recipe goes well with a variety of foods. For example, you could serve it with a salad or a bowl of soup. You could also serve it as a side dish with grilled chicken or fish. If you are looking for a tasty appetizer, you could serve the mushrooms with a dipping sauce.

Common Mistakes

One common mistake when making this recipe is not draining the spinach and artichoke hearts properly. Be sure to squeeze all of the excess water out of the spinach before adding it to the other ingredients. Another mistake is not chopping the ingredients small enough. Be sure to chop the spinach and artichoke hearts into small pieces so that they will fit easily into the mushrooms. Finally, be sure to bake the mushrooms until they are tender. Do not overcook them, or they will become tough.

Nutritional Information

This recipe is high in vitamins A and C. It is also a good source of iron. Each serving of two mushrooms contains approximately:

  • Calories: 120
  • Fat: 7 g
  • Saturated Fat: 2 g
  • Cholesterol: 10 mg
  • Sodium: 520 mg
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Sugar: 3 g
  • Protein: 6 g


This recipe contains the following allergens:

  • Spinach
  • Artichoke hearts
  • Mozzarella cheese
  • Parmesan cheese
  • Garlic
  • Mushrooms
  • Olive oil

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