Spinach Stuffed Mushrooms

By Becky Hardin

Updated Dec 8, 2025

spinach dip stuffed mushrooms pinterest pic - 4

These spinach stuffed mushrooms are one of the easiest appetizers I make, and they’re always a crowd-pleaser during the holiday season. The recipe couldn’t be simpler—I take fresh mushrooms, pack them with a creamy mix of spinach, artichoke, and Parmesan, and finish them with a sprinkle of golden, crispy breadcrumbs. They disappear fast every single time!

Three rows of Spinach Stuffed Mushrooms - 5

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5-Star Review

“These are THE BEST! The filling tastes so good and the mushrooms cook up so nicely!” -Ashley

Why We Love This Spinach Stuffed Mushroom Recipe

Stuffed mushrooms are always a hit over the holidays—they are so full of flavor and so easy to make. I love making them when I’m entertaining, because they can be prepped ahead of time helping me get one thing off my to-do list.

These spinach stuffed mushrooms are full of flavor. The filling is rich and creamy, and I promise you that one isn’t enough! I always serve stuffed mushrooms at some point during the holiday season, and I think these ones are my favorite!

I like getting larger mushroom caps so that they’re easy to stuff, but you can use smaller ones if you want something more bite-sized or, for a heartier appetizer, use portobello mushrooms. Whichever you choose, don’t worry, they taste incredible!

Ingredients1x2x3x

For the Topping

▢ 1 slice hearty white bread torn into 4 pieces
▢ 1 tbsp panko breadcrumbs
▢ 1 tbsp freshly grated Parmesan cheese
▢ 1 tbsp olive oil

For the Mushrooms

▢ 24 1½-2" diameter white button mushrooms washed and stems removed
▢ 2 tbsp unsalted butter melted (¼ stick)

For the Spinach Artichoke Filling

▢ 2 tbsp unsalted butter divided (¼ stick)
▢ 1 tbsp olive oil
▢ ½ yellow onion diced
▢ 9 oz. frozen artichoke hearts thawed, squeezed dry, and chopped
▢ 1 clove garlic minced
▢ 2 tbsp all-purpose flour
▢ 1 cup half and half or heavy cream
▢ ¾ cup freshly grated Parmesan cheese
▢ 1½ tsp fresh lemon juice
▢ 1 tsp hot sauce
▢ 1 tsp Worcestershire sauce use soy sauce, tamari,or coconut aminos for vegetarians
▢ ½ tsp kosher salt
▢ 5 oz. frozen chopped spinach thawed and squeezed dry

Video

Instructions

Preheat the oven to 350°F and adjust oven rack to middle position. Line a rimmed baking sheet with parchment paper or aluminum foil and set a wire rack inside and spray the rack with nonstick cooking spray.
Place the bread, panko breadcrumbs, and Parmesan cheese in a food processor fitted with the metal attachment. Pulse for 3-4 seconds. Drizzle in the oil and pulse 1-2 times. Set aside. 1 slice hearty white bread, 1 tbsp panko breadcrumbs, 1 tbsp freshly grated Parmesan cheese, 1 tbsp olive oil
Wipe or brush the dirt off the mushrooms, or give them a quick rinse and pat dry. Brush them lightly with melted butter and set them on the prepared baking sheet 1-2 inches apart. Set aside until the filling is ready. 24 1½-2" diameter white button mushrooms, 2 tbsp unsalted butter
Heat a large skillet over medium heat and add 1 tbsp of butter and 1 tbsp of oil. 2 tbsp unsalted butter, 1 tbsp olive oil
When the oil/butter are heated (before butter burns), add the onions and cook, stirring often, until onions are softened, 4-5 minutes. ½ yellow onion
Add the artichokes and cook, stirring often, 4-5 minutes or until they are lightly browned. 9 oz. frozen artichoke hearts
Add the garlic, stir and cook another 30 seconds. 1 clove garlic
Add the remaining 1 tbsp butter and stir until melted.
Sprinkle the flour over the vegetable mixture and cook 1 minute, stirring continuously. 2 tbsp all-purpose flour
Slowly stir in the half and half, Parmesan, lemon juice, hot sauce, Worcestershire sauce, and salt. 1 cup half and half, ¾ cup freshly grated Parmesan cheese, 1½ tsp fresh lemon juice, 1 tsp hot sauce, 1 tsp Worcestershire sauce, ½ tsp kosher salt
Reduce heat to low and simmer, stirring occasionally, 3 minutes or until thickened.
Remove from the heat, add spinach and stir well. 5 oz. frozen chopped spinach
Spoon the artichoke/spinach filling into the mushroom caps, packing it down and rounding over the tops of the mushrooms.
Top the filled mushrooms with the topping mixture, pressing down lightly so the topping sticks to the filling.
Bake 20-25 minutes at 350°F or until the tops are golden brown and mushrooms are cooked through. Do not overcook.
Remove from oven, let rest 4 minutes and serve.

Equipment

Baking Sheet
Food Processor

Becky’s Tips

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make Spinach Stuffed Mushrooms Step by Step

Baking tray with parchment paper and a rack. - 6

Get the oven going and prepare a baking pan : Preheat your oven to 350°F and adjust the oven rack to the middle position. Line a rimmed baking sheet with parchment or aluminum foil and set a wire rack inside. Spray the rack with nonstick cooking spray.

Stuffed mushroom topping in the food processor. - 7

Make the topping: Place 1 slice bread, 1 tbsp panko breadcrumbs, and 1 tbsp freshly grated Parmesan cheese in a food processor fitted with the metal attachment. Pulse the mixture for 3-4 seconds and then pour in 1 tbsp olive oil and pulse 1-2 times. Set aside while you prepare the remaining ingredients.

Mushrooms with the stems removed on a cutting board. - 8

Prep the mushrooms: Use a paper towel to pat 24 white button mushrooms dry. Brush them lightly with 2 tbsp melted unsalted butter and place them on the prepared baking sheet around 1-2 inches apart.

Cooking an onion in oil/butter mixture. - 9

Cook the onions: Heat 1 tbsp butter in a large skillet over medium heat and then add 1 tbsp oil. When the oil/butter is heated, add ½ a diced yellow onion and cook, stirring often, until softened.

Add the artichokes: Add 9 oz. of thawed, squeezed dry, and chopped frozen artichoke hearts and cook, stirring often, for 4-5 minutes, or until they are lightly browned.

Season the filling: Stir in 1 minced garlic clove and cook another 30 seconds, then add the remaining 1 tbsp unsalted butter and stir until melted.

Adding flour to the vegetable mixture. - 11

Thicken the filling: Sprinkle 2 tbsp all-purpose flour over the vegetable mixture and cook for 1 minute, stirring continuously.

Adding cream and seasonings to the mixture. - 12

Add the cream: Slowly stir in 1 cup half and half, ¾ cup freshly grated Parmesan cheese, 1½ tsp fresh lemon juice, 1 tsp hot sauce, 1 tsp Worcestershire sauce, and ½ tsp kosher salt. Reduce the heat to low and simmer, stirring occasionally, for 3 minutes or until the mixture has thickened.

Spinach added to the filling mixture. - 13

Add the spinach: Remove the filling from the heat, add 5 oz. thawed and squeezed dry frozen chopped spinach, and stir well.

Stuffed mushrooms on a wire rack inside the baking pan. - 14

Stuff the mushrooms: Spoon the artichoke/spinach filling into the mushroom caps, packing down and rounding the filling over the tops.

Stuffed mushrooms with breadcrumb topping sprinkled on top. - 15

Top the mushrooms: Top the filled mushrooms with the bread mixture, pressing down lightly so the topping sticks to the filling.

Bake the mushrooms: Bake for 20-25 minutes at 350°F or until the tops are golden brown and mushrooms are cooked through. Remove from the oven, let rest 4 minutes, and serve.

How to Store

Store any leftover stuffed mushrooms in resealable bags or airtight containers and store them in the refrigerator. They will keep for up to 4 days. Reheat in a 350°F oven uncovered for 5-10 minutes, or until warmed through.

If you’d like to freeze these mushrooms, I recommend doing so before baking them. Let the filling cool to room temperature, then stuff the mushrooms and place them in a single layer on a lined baking sheet. Freeze until solid, about 1-2 hours, then transfer to an airtight container or Ziplock bag to store for up to 3 months. Bake directly from frozen, adding an extra 5-10 minutes to the final bake time.

To prep in advance, I make the filling and the breadcrumb topping, then store them in separate containers and refrigerate. I like to do this 2 or 3 days ahead of time; that way, they are ready whenever I want to cook the mushrooms.

Top shot of Spinach Stuffed Mushrooms on a marble surface - 17

Serving Suggestions

Though you can serve these as a sit-down appetizer with a side salad, I like to serve stuffed mushrooms as finger food. I place them on a large serving plate and let everyone help themselves. To add variety to the plate, I’ll also prepare sweet and savory bacon wrapped dates with goat cheese , or a creamy apple pie baked brie , and to round things out, I like to add asparagus Crescent Rolls .

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closeup view of a halved bacon stuffed mushroom on a white oval platter with more whole mushrooms. - 20

closeup view of a halved bacon stuffed mushroom on a white oval platter with more whole mushrooms. - 21

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Spinach Stuffed Mushrooms Recipe

Equipment

Baking Sheet
Food Processor