Elevate your next gathering with these irresistible Spinach and Artichoke Stuffed Mushrooms, a perfect addition to your healthy buffet party snacks. These savory bites are simple to make and packed with flavor, ensuring your guests will love them. You’ll find them incredibly satisfying without feeling heavy.
Key Ingredients & Substitutions
- Mushrooms: Cremini or white button mushrooms work best. You can use portobello caps for a larger appetizer.
- Spinach: Fresh spinach is ideal. Frozen chopped spinach (thawed and squeezed dry) is a good substitute.
- Artichoke Hearts: Canned or jarred, ensure they are drained well.
- Cream Cheese: Neufchâtel cheese is a lighter option.
- Parmesan Cheese: Grated is preferred for even distribution. You can use a dairy-free Parmesan alternative.
Ingredients
Main Ingredients:
- 24 medium-sized mushrooms (cremini or white button)
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 5 oz fresh spinach, chopped
- 1 (14 oz) can artichoke hearts, drained and chopped
- 4 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (panko or regular)
Spices:
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional)
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Servings: 24 stuffed mushrooms
- Tools Needed: Baking sheet, mixing bowl, small skillet
Step-by-Step Instructions
1. Prepare the Mushrooms
Gently wipe your mushrooms clean with a damp cloth. Carefully remove the stems and finely chop them. Set the mushroom caps aside.
2. Sauté Aromatics and Stems
Heat olive oil in a skillet over medium heat. Add the finely diced onion and chopped mushroom stems, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Wilt the Spinach
Add the chopped fresh spinach to the skillet. Cook until it wilts down completely, stirring occasionally. Ensure you remove any excess moisture from the pan.
4. Combine the Filling
In a mixing bowl, combine the softened cream cheese, grated Parmesan cheese, chopped artichoke hearts, cooked spinach mixture, breadcrumbs, oregano, black pepper, and optional red pepper flakes. Mix well until everything is thoroughly combined.
5. Stuff the Mushrooms
Preheat your oven to 375°F (190°C). Arrange the mushroom caps on a baking sheet. Fill each mushroom cap generously with the spinach and artichoke mixture, pressing gently to compact the filling.
6. Bake to Perfection
Bake the stuffed mushrooms for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly. Serve warm as a delightful healthy buffet party snack.
Variation Ideas
- Add a pinch of nutmeg to the filling for a warm, earthy flavor.
- Sprinkle a touch of nutritional yeast into the filling for a cheesy, umami boost.
- Use a mix of different mushroom varieties for varied textures.
- Top with a sprinkle of fresh parsley after baking for a pop of color.
Storage Instructions
You can store leftover Spinach and Artichoke Stuffed Mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 300°F (150°C) oven for about 10-15 minutes, or until heated through. You can also microwave them, though they may lose some crispness.
Frequently Asked Questions (FAQ)
Can I prepare these ahead of time?
Yes, you can assemble the stuffed mushrooms up to 24 hours in advance. Store them covered in the refrigerator and bake just before serving.
What kind of mushrooms are best?
Cremini or white button mushrooms are ideal due to their size and mild flavor.
Can I freeze stuffed mushrooms?
You can freeze unbaked stuffed mushrooms on a baking sheet until solid, then transfer them to a freezer-safe bag for up to 1 month. Bake from frozen, adding extra cooking time.
Are these suitable for a vegetarian diet?
Absolutely, these Spinach and Artichoke Stuffed Mushrooms are a delicious vegetarian option for your healthy buffet party snacks.
How do I prevent watery filling?
Ensure you thoroughly squeeze out excess moisture from the cooked spinach and drained artichoke hearts before mixing them into the filling.
Can I make these dairy-free?
Yes, use dairy-free cream cheese and a dairy-free Parmesan alternative to make this recipe dairy-free.