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Spinach and Artichoke Stuffed Mushrooms
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These easy Artichoke and Spinach Stuffed Mushrooms are loaded with flavor. Everyone will love them – you may want to make a double batch!
Have we got the perfect holiday app for you! Not only is it absolutely scrumptious, but the bulk of the process can be made a day ahead, further boosting your hostess power to focus on other things during the hustle and bustle of a dinner party or holiday get together.
These earthy stuffed mushrooms are an amazing kickoff to a wonderful dinner. Your guests will have a hard time limiting themselves to just a few of these creamy, savory bites.
Let’s get this party started!
How to Make Artichoke and Spinach Stuffed Mushrooms, Step-by-Step:
Pop the stems out of 24 clean mushrooms to prep them for filling.
I used Baby Bellas for my Spinach Stuffed Mushrooms, but feel free to use traditional White Buttons if you prefer. Wipe away any excess soil and remove the stems by popping them off. Set the stems aside because we will be using them in the filling!
Did you know mushroom farms are growing in California? California has excellent climatic and topographical conditions for growing mushrooms. A variety of mushrooms can be grown from coastal range areas to the Sierra Nevada Mountain forests. Due to the cool moist winter in northern California, mushrooms can be grown outside yearlong. They can be grown indoors in incubation and growing houses. California oak is excellent for growing log mushrooms. 1
If you don’t have artichoke bottoms, use 5-6 artichoke hearts.
I had about 2 leftover artichoke bottoms from last night’s artichoke feast, so I decided to use them in this dish. Chop them up into small pieces for the filling.
Chop up the mushrooms stems too!
Pour about 2 T. California Olive Oil into a sauce pan.
Saute the garlic, mushroom stems and fresh spinach for about 5 minutes or until wilted and fragrant.
Pour about 1/4 cup California Olive Oil into the mushrooms and toss to coat. The mushrooms are like sponges, so you need to make sure that you toss quickly and evenly.
In a bowl combine the cream cheese, bread crumbs, shredded cheese, and chopped artichokes. Add the cooled spinach mixture…
And stir thoroughly to combine. I could just eat this stuff by the spoonful!
Load up each mushroom cap with a generous portion of the artichoke and spinach filling.
Dust the mushrooms with salt and pepper and bake at 400F for about 15 minutes!
Yaasssss! Absolutely scrumptious! Make these Spinach Stuffed Mushrooms now:
Artichoke and Spinach Stuffed Mushrooms
Ingredients
- 24 Baby Bella Mushrooms
- 1/4 cup plus 2 T. Olive oil separated
- 4 cloves garlic minced
- 3 cups baby spinach leaves
- 5-6 artichoke hearts thawed or drained and chopped (or two cooked artichoke bottoms)
- 4 oz. cream cheese softened
- 2 TBSP Italian bread crumbs
- 3/4 cup shredded mozzarella cheese
Instructions
- Preheat oven to 400 F
- Wipe excess soil from mushrooms. Remove stems and chop them for the filling. Set aside
- Add 2 T. olive oil to a sauce pan and heat over medium heat. Add the garlic, chopped mushroom stems and spinach. Stir until wilted and fragrant, about 5 minutes. Set aside to cool
- Toss the mushroom caps in 1/4 cup olive oil
- Add the cream cheese, chopped artichoke hearts, shredded cheese and bread crumbs in a large bowl. Add the cooled spinach mixture and stir thoroughly to combine.
- Fill each mushroom cap with a generous amount of the filling. Dust with salt and pepper and bake for 15 minutes or until tops begin to brown.