Tender oven-baked Spinach Artichoke Dip Stuffed Mushrooms topped with a parmesan crumb mixture! An easy and elegant appetizer with amazing flavor!
There are two things I am freaking out about today. One: these mushrooms. Helloooooooo. Bite size morsels of my favorite spinach artichoke dip. What’s not to love about that??! And two: I am sharing my first-ever recipe video with you today. YOU GUYS. This is a BIG DEAL.
That’s obviously why I am shouting.
I’m so excited about it I’m getting all tongue tied just trying to put anything into words right now. So let’s just stick with the mushrooms and let the video speak for itself okay? Okaygood.
Even if you aren’t a mushroom person, which let’s be honest, a lot of people aren’t… I’m still about 99.8 percent sure you will love this appetizer/side dish/whatever you wanna call these beauties. And really, if you say spinach artichoke anything you’re going to have people lined up to get a bite of what you’re serving up. It’s a classic for a reason. Pretty much everybody and their great grandmother love spinarti dip.
Plus aren’t they purrrrrdy??? And I’m not even going to bother telling you how easy they are because um, I made a video to show you how easy they are!!
Okay now you should scroll down and watch the video and then you should let me know what you think of it. But tread softly okay?! It’s my first one. So go easy on me.
Here we go…. (eek!)…
Spinach Artichoke Dip Stuffed Mushrooms (video)
Ingredients
- 1 pound whole white mushrooms - (about 2 inches wide)
- 1 cup wilted spinach - (5 ounces fresh – see note)
- ⅓ cup plain fat free greek yogurt - OR light mayo (I like to use a combination of both)
- 2 ounces cream cheese - softened
- ⅓ cup shredded parmesan cheese
- 1 teaspoon minced garlic
- ¼ teaspoon Italian seasoning
- 1 cup chopped artichoke hearts
- salt and pepper to taste - (I use about ½ teaspoon salt and ¼ teaspoon black pepper)
Topping
- ¼ cup breadcrumbs
- 3 tablespoons shredded parmesan cheese
- ½ teaspoon Italian seasoning
Instructions
- Preheat oven to 400 degrees and lightly grease a baking dish. Remove stems from the mushrooms.
- Mix together spinach, greek yogurt (or mayo), cream cheese, parmesan cheese, garlic, and Italian seasoning. Stir in the artichoke hearts and salt and pepper to taste.
- Use a spoon to scoop a small amount of the spinach artichoke mixture and gently press into the mushrooms to fill them. Place in prepared baking dish.
- Stir together bread crumbs, remaining parmesan cheese, and Italian seasoning. Sprinkle on top of the stuffed mushrooms.
- Cover dish with foil and bake for 15-20 minutes – uncover for the last 5 minutes or so. The mushrooms should be tender and the topping lightly browned. Serve warm.
Love this video. Do you think it would taste as good with a store bought artichoke dip? And then just adding the topping?
Hi Nicole- depends on on your preference! I don’t love most store bought artichoke dips compared to a homemade one! If you have one that you love, go for it! I’d love to hear how it turns out!
Today is the perfect day to share Ur recipe! Our son, perfectly, poised to make us dinner, great cook! Thank heaven! HIs new wIfe, is not fond of seafood nor mUshrooms so hopefully this is the winner! Video has set me on a road, ur success has definitey inspired me!
I hope that it turns out great for you! Also hoping that your son’s new wife turns the corner with her seafood opinion! 😉
Made this fOr a work potlucK. It was the first thing goNe. Everyone was talking about them. I never got to try them
I Made this for a work Potl and it was Gone before i could try. Kudos to you.
So excited that this dish was a hit!! Thanks for sharing your feedback! 🙂
I am making this for Christmas dinner, but I would like to get them ready on Sunday and just be able to pop them in the oven on Tuesday. Is that possible? Is there anything that won’t keep?
Hi Toni- I haven’t actually made them two days in advance, but have made them one day in advance and they turned out just fine! I think you’ll be ok to try it that way!