Appetizing Spinach and Artichoke Dip Stuffed Mushrooms


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One of my favorite recipes I ever posted on PBS Food was a recipe for Spinach and Artichoke Dip. It’s actually one of the things I make the most (from myself). I make it all the time for friends because they’re always requesting it and it’s so dang easy to make. I can usually make it with things I have in the fridge. 


I wanted to recreate that dip but in mushrooms. These are like if a spinach and artichoke dip were stuffed in a mushroom and you could eat it in one bite! Yum! 


The artichoke spinach dip part is actually a bit different. There’s no creme fraiche part because you want it to be a bit stiffer so it doesn’t melt everywhere in the oven. 


But other than that it’s fairly similar. These make a great appetizer for fall or (gulp) the holiday season. I bet you won’t be able to eat just one.

Spinach and Artichoke Stuffed Mushrooms

This Spinach and Artichoke Stuff Mushrooms appetizer combines a classic spinach and artichoke dip with mushrooms to create an impressive holiday appetizer. (Recipe Credit: Adrianna Adarme of Fresh Tastes)



  • 2 cups baby spinach
  • 16 to 18 cremini mushrooms, stems removed
  • 2 artichoke hearts (from a can or frozen) 
  • 4 ounces cream cheese, softened
  • 1/4 cup shredded low-moisture mozzarella
  • 2 tablespoons Parmesan
  • 1/4 teaspoon crushed red pepper
  • Pinch of salt


  1. In a small skillet, add the baby spinach, along with a few splashes of water (just to get it going). Cook the spinach until wilted, about 2 minutes. Transfer the spinach to the center of a few paper towels and squeeze the heck out of it so all the water drains out. 
  2. To a food processor, add the spinach, artichoke hearts, cream cheese, mozzarella, Parmesan, crushed red pepper and pinch of salt. Pulse until smooth and totally combined. You may need to scrape down the sides of the food processor and pulse once more to get it all combined. 
  3. Preheat the oven to 350 degrees F. Place the mushrooms, cap side up, on a parchment-lined baking sheet. Fill each mushroom with a teaspoon of the spinach and artichoke mixture. Sprinkle with the bread crumbs and transfer to the oven to bake for 15 to 20 minutes, until the tops are lightly golden brown. Transfer the mushrooms (be careful, they’ll be hot) to a serving dish. 

Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.