Great Tastes of Manitoba

Creamy Spinach and Artichoke Stuffed Mushrooms

Cook: 10 mins | Servings: 24

The combination of spinach and artichokes with cream cheese is a winner in this stuffed mushroom appetizer.


  • 1 cup (250 mL) packed fresh spinach
  • 1 tbsp (15 mL) canola oil
  • 1 cup (250 mL) artichoke hearts, chopped
  • 1 package (250 g) light cream cheese
  • 1/4 cup (50 mL) light sour cream
  • 1/2 cup (125 mL) grated Parmesan cheese, divided
  • 1 clove garlic, minced
  • 1/2 tsp (2 mL) red pepper flakes
  • 24 fresh white or crimini mushrooms, washed, stems removed


  1. Cut spinach leaves into long, thin strips.
  2. In small fry pan, heat oil over medium heat.
  3. Add spinach. Cook, stirring frequently, just until wilted. Remove from heat.
  4. Mix with chopped artichoke hearts.
  5. In medium bowl mix together cream cheese and sour cream until well combined.
  6. Add in 1/4 cup Parmesan cheese, reserve remaining 1/4 cup.
  7. Stir in garlic and red pepper flakes.
  8. Add spinach and artichoke hearts. Stir until well combined.
  9. Using two spoons, fill mushrooms with a heaping tablespoon of filling.
  10. Place mushroom caps on baking sheet.
  11. Sprinkle with reserved Parmesan cheese.
  12. Bake at 325 F for 8 – 10 minutes or until heated through and top is golden brown. Serve hot.

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