These Spinach & Artichoke Stuffed Mushrooms are the ultimate bite-sized appetizer—creamy, cheesy, and bursting with flavor in every delicious mouthful!
Spinach & Artichoke Stuffed Mushrooms are the perfect blend of creamy, cheesy, and savory flavors packed into bite-sized perfection. In this recipe, I used my pellet grill to add a subtle smoky flavor that takes these mushrooms to the next level, but don’t worry—this recipe works just as well in the oven for an equally delicious result. Whether you’re hosting a backyard BBQ or a cozy dinner party, these stuffed mushrooms are sure to impress!
Feeds 4-6 people
Prep time 15 minutes
Cook time 30 minutes
Why Spinach & Artichoke Stuffed Mushrooms Work
Versatile Cooking Options: They can be made on a pellet grill for added smoky flavor or baked in the oven, making them adaptable to any kitchen setup.
Perfect Bite-Sized Appetizer: Their small, portable size makes them ideal for parties, gatherings, or game-day spreads.
Crowd-Pleasing Flavors: The classic combination of creamy spinach, tangy artichoke, and melty cheese is a guaranteed hit with any crowd.
Quick and Easy to Prepare: With minimal prep time and simple ingredients, they’re an effortless dish that delivers gourmet results.
Ingredients:
- 5 ounces baby spinach
- ¾ cup finely chopped artichoke hearts
- 2 italian sausage links(optional)
- 8 ounces cream cheese(room temperature)
- 4 garlic cloves minced
- 1 shallot diced
- 1 cup shredded parmesan cheese(place ¼ up aside to top the mushrooms. You can also use shredded mozzarella as a substitute.)
- 12 portobello mushrooms
- Salt & pepper to taste
Prep
Heat the Skillet: Begin by heating a skillet over medium heat. Once hot, add a drizzle of olive oil and let it warm up.
Sauté the Aromatics: Toss in your diced shallot and minced garlic, stirring until they become fragrant. This should only take a minute or two.
Cook the Spinach: Add your fresh spinach to the skillet and mix it well. Let the spinach cook down completely, ensuring it’s soft and wilted.
Drain the Spinach: Remove the spinach from the skillet and place it in a strainer or cheesecloth. Squeeze out any excess liquid to avoid a watery filling.
Cook the Sausage: Remove the casing from your sausage and add the ground meat to the same hot skillet. Use a spatula or spoon to break the sausage into small crumbles as it cooks. Once fully browned and cooked through, remove it from the skillet.
Prepare the Filling: Grab a large mixing bowl and combine the cream cheese, cooked spinach, ground sausage, artichoke hearts, and ¾ cup of shredded Parmesan cheese. Mix everything thoroughly. Taste the mixture and season it with salt and pepper to your liking.
Prep the Mushrooms: Gently remove the stems from all your mushrooms, creating space for the filling.
Stuff the Mushrooms: Use a spoon to generously fill each mushroom cap with the spinach and artichoke mixture. Then, sprinkle the tops with additional shredded Parmesan cheese for that extra cheesy finish.
Cooking Process
Preheat the Pellet Grill or Oven: Set your pellet grill or oven to 350°F (175°C).
Cook the Mushrooms: Place the stuffed mushrooms on the grill or in the oven and cook for about 25 minutes, or until they’re golden brown.
Optional Broil: If you want a crispy, golden cheese topping, pop the mushrooms in the oven on broil for a few minutes. Keep a close eye to avoid burning.
Cool and Serve: Let the mushrooms cool for about 10 minutes before plating. This allows the flavors to settle and makes them easier to handle.
Enjoy these delectable stuffed mushrooms as an appetizer or side dish—they’re sure to impress!
If you liked stuffed mushrooms i recommend trying my Garlic Parmesan Stuffed Mushrooms
I like to pair these with Tri-Tip
Spinach & Artichoke Stuffed Mushrooms
Spinach & Artichoke Stuffed Mushrooms are the perfect blend of creamy, cheesy, and savory flavors packed into bite-sized perfection. In this recipe, I used my pellet grill to add a subtle smoky flavor that takes these mushrooms to the next level, but don’t worry—this recipe works just as well in the oven for an equally delicious result. Whether you're hosting a backyard BBQ or a cozy dinner party, these stuffed mushrooms are sure to impress!
Ingredients
- 5 ounces baby spinach
- ¾ cup finely chopped artichoke hearts
- 2 italian sausage links
- 8 ounces cream cheese(room temperature)
- 4 garlic cloves minced
- 1 shallot diced
- 1 cup shredded parmesan cheese(place ¼ up aside to top the mushrooms. You can also use shredded mozzarella as a substitute.)
- 12 portobello mushrooms
- Salt & pepper to taste
Instructions
- Heat the Skillet: Begin by heating a skillet over medium heat. Once hot, add a drizzle of olive oil and let it warm up.
- Sauté the Aromatics: Toss in your diced shallot and minced garlic, stirring until they become fragrant. This should only take a minute or two.
- Cook the Spinach: Add your fresh spinach to the skillet and mix it well. Let the spinach cook down completely, ensuring it’s soft and wilted.
- Drain the Spinach: Remove the spinach from the skillet and place it in a strainer or cheesecloth. Squeeze out any excess liquid to avoid a watery filling.
- Cook the Sausage: Remove the casing from your sausage and add the ground meat to the same hot skillet. Use a spatula or spoon to break the sausage into small crumbles as it cooks. Once fully browned and cooked through, remove it from the skillet.
- Prepare the Filling: Grab a large mixing bowl and combine the cream cheese, cooked spinach, ground sausage, artichoke hearts, and ¾ cup of shredded Parmesan cheese. Mix everything thoroughly. Taste the mixture and season it with salt and pepper to your liking.
- Prep the Mushrooms: Gently remove the stems from all your mushrooms, creating space for the filling.
- Stuff the Mushrooms: Use a spoon to generously fill each mushroom cap with the spinach and artichoke mixture. Then, sprinkle the tops with additional shredded Parmesan cheese for that extra cheesy finish.
- Preheat the Pellet Grill or Oven: Set your pellet grill or oven to 350°F (175°C).
- Cook the Mushrooms: Place the stuffed mushrooms on the grill or in the oven and cook for about 25 minutes, or until they’re golden brown.
Notes
Why This Recipe Works:
Versatile Cooking Options: They can be made on a pellet grill for added smoky flavor or baked in the oven, making them adaptable to any kitchen setup.
Perfect Bite-Sized Appetizer: Their small, portable size makes them ideal for parties, gatherings, or game-day spreads.
Crowd-Pleasing Flavors: The classic combination of creamy spinach, tangy artichoke, and melty cheese is a guaranteed hit with any crowd.
Quick and Easy to Prepare: With minimal prep time and simple ingredients, they’re an effortless dish that delivers gourmet results.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 335Total Fat: 26.8gCarbohydrates: 9.7gProtein: 15.5g