Stuffed Mushrooms with Spinach & Marinated Artichokes

Jump to Recipe

These Stuffed Mushrooms with Spinach and Marinated Artichokes make a tasty and easy appetizer or side dish. The creamy filling combines fresh spinach, flavorful artichokes, and smooth cream cheese, all inside tender mushroom caps. This recipe fits right into any family table or friendly gathering, bringing great taste with minimal effort.

A plate with three stuffed mushrooms, garnished with fresh herbs.

Stuffed mushrooms are popular anytime but especially during holidays and gatherings like Christmas and Thanksgiving. They make a perfect appetizer that feels special without a lot of fuss. This recipe brings a fresh twist with marinated artichokes and spinach, adding great flavor and texture.

This recipe was inspired by my creamy spinach feta triangles on the site. It pairs wonderfully with my Sheet Pan Chicken Fajitas. The mushrooms’ creamy filling complements the seasoned chicken and roasted peppers, creating a balanced and satisfying meal.

A plate with stuffed mushrooms, garnished with fresh herbs with fork on the side.

Ingredients

Mushrooms provide a tender, earthy base that holds the filling.
Fresh spinach adds a mild, fresh green flavor to balance the richness.
Marinated artichokes bring a bright and slightly sharp taste.
Cream cheese creates a smooth, creamy texture to bind the ingredients.
Chopped walnuts add crunch and a nutty flavor contrast.
Fresh parsley gives a fresh and herbal note.
Fresh thyme adds a gentle, earthy aroma.
Garlic provides savory depth.
Salt and pepper enhance and balance the flavors.
Grated Parmesan cheese creates a golden and salty crust when baked.
Olive oil helps cook the mushrooms and makes them brown evenly.

See recipe card for quantities.

How to Make Stuffed Mushrooms with Spinach & Marinated Artichokes

A serving dish with neatly arranged stuffed mushrooms.

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

Gently wipe the mushroom caps with a damp paper towel to remove any dirt. Carefully take out the stems and set the caps aside.

Finely chop the stems to use for the filling.

A spatula mixing the spinach, mushroom stems, and artichokes in a medium pan.

In a pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushroom stems and cook for 3–4 minutes until they soften. Add the chopped spinach, garlic, and marinated artichokes. Cook for another 2–3 minutes, until the spinach wilts and everything is mixed well. Take off the heat and let it cool a bit.

A creamy spinach, mushroom stem, and artichoke mixture resting in a medium pan after cooking.

In a bowl, mix the softened cream cheese, chopped walnuts, parsley, thyme, salt, and pepper. Add the cooked mushroom, spinach, and artichoke mixture. Stir everything together until it’s well combined.

A serving dish with neatly arranged stuffed mushroom with cheese parmesan on the side.

Fill each mushroom cap with the cream cheese mixture, pressing it in so it’s packed tightly. Place the stuffed mushrooms on the prepared baking sheet.

Sprinkle grated Parmesan cheese on top of each stuffed mushroom, if using. Drizzle a little olive oil over the mushrooms to help them brown.

A serving dish with neatly arranged stuffed mushrooms, garnished with fresh herbs.

Bake for 15–20 minutes, until the mushrooms are soft and the filling turns golden and bubbly.

Close-up photo of a plate with stuffed mushrooms, garnished with fresh herbs with fork on the side.

Take the mushrooms out of the oven and let them cool slightly. Add extra parsley or thyme on top before serving, if you like.

Hint: Don’t overfill the mushroom caps to prevent the filling from spilling out while baking. Use a spoon to pack the filling tightly for the best results.

Substitutions & Variations

For a vegan version, replace cream cheese and Parmesan with plant-based alternatives.
Swap walnuts for pecans or skip nuts for a nut-free version.
Use frozen spinach if fresh is not available, but make sure to thaw and drain it well.
Add chopped sun-dried tomatoes for extra tang.
Make it kid-friendly by reducing garlic and herbs if preferred.

See this spicy version of this recipe on my website! (placeholder for in-content link)

💭Crucial Success Tips

Don’t overcook the mushrooms or the filling will dry out. Cook just until mushrooms are tender and filling is hot and bubbly. Make sure to squeeze any excess moisture from spinach to keep the filling firm.

FAQ

Can I freeze stuffed mushrooms?

These do not freeze well because mushrooms get watery. Best to enjoy fresh.

Can I use other mushrooms?

Yes, button mushrooms or cremini work well for this recipe.

Can I skip the nuts?

Yes, you can leave walnuts out if you have allergies or prefer no nuts.

📖 Recipe

8 servings

Stuffed Mushrooms with Spinach & Marinated Artichokes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

These Stuffed Mushrooms with Spinach & Marinated Artichokes are a flavorful vegetarian appetizer, filled with a creamy and herby mixture. The combination of spinach, marinated artichokes, and chopped walnuts adds richness and crunch, all nestled in tender mushroom caps. Ideal for gatherings or as a simple, wholesome starter.

Ingredients

16 medium or 8 large white or cremini mushrooms (stems removed and caps cleaned)
1 tablespoon olive oil
½ cup fresh spinach, chopped
¼ cup marinated artichoke hearts, chopped
4 oz cream cheese, softened
¼ cup toasted walnuts, chopped
2 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
1 garlic clove, minced
¼ teaspoon salt (or adjust to taste)
¼ teaspoon black pepper (or adjust to taste)
¼ cup grated Parmesan cheese (optional, for topping)
1 tablespoon olive oil (for drizzling)

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray. Gently wipe the mushroom caps with a damp paper towel to remove any dirt. Carefully take out the stems and set the caps aside.
Finely chop the stems to use for the filling.
In a pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushroom stems and cook for 3–4 minutes until they soften. Add the chopped spinach, garlic, and marinated artichokes. Cook for another 2–3 minutes, until the spinach wilts and everything is mixed well. Take off the heat and let it cool a bit.
In a bowl, mix the softened cream cheese, chopped walnuts, parsley, thyme, salt, and pepper. Add the cooked mushroom, spinach, and artichoke mixture. Stir everything together until it’s well combined.
Fill each mushroom cap with the cream cheese mixture, pressing it in so it’s packed tightly. Place the stuffed mushrooms on the prepared baking sheet.
Sprinkle grated Parmesan cheese on top of each stuffed mushroom, if using. Drizzle a little olive oil over the mushrooms to help them brown. Bake for 15–20 minutes, until the mushrooms are soft and the filling turns golden and bubbly.
Take the mushrooms out of the oven and let them cool slightly. Add extra parsley or thyme on top before serving, if you like.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 127Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 17mgSodium: 218mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 3g