Spinach artichoke stuffed mushrooms

These Spinach artichoke stuffed mushrooms are my absolute favorite appetizer to bring out during the holidays. There’s something so comforting and festive about that creamy, cheesy spinach and artichoke filling baked into an earthy cremini mushroom cap. They disappear from the platter in minutes, every single time!

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I have this vivid memory of being a little girl, perched on a stool in the kitchen watching my mom prepare for her annual Christmas party. She’d always have a huge bowl of this creamy spinach and artichoke mixture, and my job was to carefully spoon it into the mushroom caps. It’s a tradition I’ve carried on, though I’ve adapted it for my trusty air fryer.

The best part about this recipe is how it delivers that classic, slow-cooked flavor with minimal stress. They feel special and indulgent, but they come together so quickly, leaving you more time to enjoy the party. My biggest tip? Make a double batch, because they will go fast!

What You Need to Make This Recipe

This recipe uses simple, wholesome ingredients to create the most delicious filling. The combination of cream cheese, parmesan, and mozzarella creates a perfectly creamy base for the tangy artichoke hearts and earthy spinach. These ingredients are the heart and soul of what makes these Spinach artichoke stuffed mushrooms so irresistible. You can find the full list of ingredients and their measurements in the recipe card below!

How to Make Spinach artichoke stuffed mushrooms

Making these is a breeze, which is why I love them for gatherings. You’ll start by cleaning the mushrooms and gently removing the stems. Then, whip up that glorious, creamy filling, spoon it generously into each mushroom cap, and top with a buttery Panko mixture. The air fryer does the rest, cooking them to golden, bubbly perfection in just 10 minutes!

Festive Spinach Artichoke Stuffed Mushrooms

These festive stuffed mushrooms are filled with a rich, creamy spinach and artichoke dip, then topped with a golden, crunchy breadcrumb topping. The perfect bite-sized appetizer for any holiday gathering!

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Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Course: Appetizer

Cuisine: American

Calories: 195

Ingredients Equipment Method Notes

Ingredients

  

For the Mushrooms

• 1 lb large cremini mushrooms about 16-20 mushrooms, wiped clean
• 1 tbsp olive oil

For the Creamy Filling

• 4 oz cream cheese softened to room temperature
• 1/4 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 can (14 oz) artichoke hearts in water or brine, drained very well and finely chopped
• 1/2 cup frozen chopped spinach thawed and squeezed completely dry
• 2 cloves garlic minced
• 1 small shallot finely chopped
• 1/4 tsp salt
• 1/8 tsp black pepper freshly ground
• 1 pinch red pepper flakes optional

For the Crunchy Topping

• 1/4 cup Panko breadcrumbs
• 1 tbsp butter melted
• 1 tbsp grated Parmesan cheese

Equipment

• Air fryer
• Mixing Bowl
• Small Skillet

Method

 

Prepare the Mushrooms and Filling

• Gently wipe mushrooms clean with a damp paper towel. Carefully remove the stems by wiggling them free. Finely chop the stems and set aside for the filling. In a medium bowl, toss the mushroom caps with 1 tbsp of olive oil until lightly coated.
• Heat a small skillet over medium heat. Add the chopped mushroom stems and the finely chopped shallot. Sauté for 3-4 minutes until softened and the moisture has evaporated. Add the minced garlic and cook for 1 minute more until fragrant. Remove from heat.
• In a mixing bowl, combine the softened cream cheese, mayonnaise, 1/4 cup Parmesan, and mozzarella cheese. Stir until smooth. Add the squeezed-dry spinach, chopped artichoke hearts, the cooked mushroom stem mixture, salt, pepper, and optional red pepper flakes. Mix until everything is well incorporated.

Stuff and Air Fry

• Using a small spoon, generously fill each mushroom cap with the spinach artichoke mixture, mounding it slightly on top.
• In a small bowl, combine the Panko breadcrumbs, melted butter, and 1 tbsp of Parmesan cheese. Stir to combine, then sprinkle a small amount over the top of each stuffed mushroom.
• Preheat your air fryer to 370°F (188°C). Carefully arrange the stuffed mushrooms in the air fryer basket in a single layer, making sure they don't overlap. You may need to cook in two batches.
• Air fry for 8-10 minutes, or until the filling is hot and bubbly and the Panko topping is golden brown and crisp.
• Carefully remove the mushrooms from the air fryer and let them rest for a couple of minutes before serving, as the filling will be very hot. Garnish with fresh parsley if desired.

Notes

Squeeze as much liquid as possible from the thawed spinach for the best texture. Oven Variation: Bake at 400°F (200°C) on a baking sheet for 15-20 minutes, or until golden and bubbly. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer or oven for best results.

Pro Tips for Making This Spinach artichoke stuffed mushrooms

Over the years, I’ve learned a few things that take these mushrooms from good to great. Here are my best tips for getting perfect results every time.

• Squeeze That Spinach! Frozen spinach holds a lot of water. To avoid a watery filling, thaw it completely and squeeze out as much liquid as you possibly can. I usually wrap it in a clean kitchen towel and wring it out until it’s dry.
• Don’t Overcrowd the Basket: For the crispiest topping and evenly cooked mushrooms, arrange them in a single layer in your air fryer basket. Cook in batches if you need to. It’s worth the extra few minutes!
• Choose the Right Size Mushrooms: Look for large cremini mushrooms that are relatively uniform in size. This ensures they all cook at the same rate and have plenty of room for that delicious filling.
• My Secret Trick: Before stuffing, I like to pop the mushroom caps into the air fryer for 2-3 minutes on their own. This helps them release some initial moisture, preventing the final dish from becoming soggy and ensuring the filling stays creamy.

Fun Variations for Spinach artichoke stuffed mushrooms

While the classic recipe is a winner, it’s also fun to get creative! Food should be about making things your own, and this recipe is a great canvas for experimentation.

• Add a Little Spice: For a gentle kick of heat, mix in a finely diced jalapeño or a pinch of cayenne pepper with the filling. It adds a lovely warmth that complements the creamy cheese.
• Bring on the Bacon: Everything is better with bacon, right? Add some crispy, crumbled bacon to the filling mixture for a salty, smoky flavor boost.
• Switch Up the Cheese: Feel free to experiment with different cheeses. Gruyère adds a wonderful nutty flavor, while a bit of smoked gouda can bring a whole new dimension to these stuffed mushrooms.
• Make it a Platter: These mushrooms are a star on their own, but they also play well with others. For a truly festive spread, serve them alongside other easy appetizers like my Cranberry Brie Bites.

What to Serve With Spinach artichoke stuffed mushrooms

Honestly, these are hearty enough to be the main event at any holiday party or game day gathering! I love setting out a big platter of these Spinach artichoke stuffed mushrooms and watching them vanish. They are a perfect standalone appetizer. If you want to build a larger appetizer board, they pair beautifully with other finger foods like my Pistachio Crusted Brie Bites. For a light lunch, I sometimes serve them alongside a simple arugula salad with a lemon vinaigrette.

How to Store Spinach artichoke stuffed mushrooms

If you happen to have leftovers (which is rare in my house!), storing them is simple.

• To Store: Let the cooked mushrooms cool completely, then place them in an airtight container in the refrigerator for up to 3 days.
• To Reheat: For the best results, pop them back in the air fryer at 350°F for 3-5 minutes, or until they are heated through and the topping is crisp again. This brings back that freshly-made taste and texture way better than a microwave.

Nutritional Benefits

These tasty bites offer more than just great flavor! Spinach is packed with vitamins and minerals, while mushrooms provide a good source of B vitamins. Using the air fryer also means less oil is needed, making these Spinach artichoke stuffed mushrooms a wonderfully satisfying and relatively wholesome choice for your family.

FAQs

Can I make these ahead of time?

Yes! You can prepare the filling and stuff the mushrooms up to a day in advance. Store them covered in the fridge and pop them in the air fryer right before you’re ready to serve for fresh, hot Spinach artichoke stuffed mushrooms.

Can I bake these in the oven instead?

Absolutely. If you don’t have an air fryer, you can bake them in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the filling is bubbly and the topping is golden brown.

What are the best mushrooms to use?

I prefer large cremini (or “baby bella”) mushrooms because they have a firm texture and a wonderful earthy flavor. White button mushrooms will also work well; just look for the largest ones you can find to hold plenty of filling.

How do I prevent my mushrooms from getting soggy?

The key is to manage their moisture. First, don’t soak your mushrooms in water; just wipe them clean with a damp paper towel. My pro tip of pre-baking the caps for a few minutes before stuffing also helps release excess water.

Conclusion

I hope you love making these Spinach artichoke stuffed mushrooms as much as my family and I do. They are the perfect embodiment of my cooking philosophy: simple, comforting food that brings people together without any fuss. Whether you’re making them for a big Christmas feast or a quiet weekend treat, this recipe is a wonderful way to create warm memories in the kitchen.

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