Utilize your favorite spinach and artichoke dip to turn stuffed mushrooms into your new favorite appetizer!
My family LOVES stuffed mushrooms and spinach artichoke dip, so why not combine the two? That’s what I thought! I usually make my own dip, but happened to be gifted a lovely pantry basket and in it was a jar of spinach artichoke dip.
It was too much to eat at one sitting, so I used the rest to make these stuffed mushrooms. Then I realized that there are SO many ways to incorporate this dip into other recipes. For example, french bread pizzas, stuffed chicken breasts or tossed in with your favorite pasta.
Some people have a love-hate relationship with mushrooms; then there are those on the fence. Our youngest daughter doesn’t like mushrooms, but she’ll eat these Garlic & Herb Cheese Stuffed Mushrooms. Go figure!
Unfortunately, she didn’t get to try this recipe because she’s away at college so we’ll never know if it pasts the “taste test”. I’ll just have to make them again when she’s home because they were DELICIOUS!
Ingredients Needed
You all know I like to simplify recipes whenever I can, so for this recipe you’ll need the following ingredients:
- Extra White Large Stuffing Mushrooms
- Prepared Spinach Artichoke Dip
- All Purpose Flour
- Eggs, whisked
- Panko Breadcrumbs
- Cooking Spray
You can find prepared spinach artichoke dip in the chip aisle in most grocery stores or you can make it homemade; this recipe is super easy.
If you make the dip ahead of time, you can reserve 1/2 cup on the side to make these mushrooms. Italian breadcrumbs can also be used in place of the panko, but I like the extra crunch you get with these.
Equipment Needed
How do you make Spinach Artichoke Stuffed Mushrooms?
Start by preheating the oven to 425 degrees F and spray the bottom of the sheet pan with cooking spray. Remove the stems from the mushrooms; then and wipe the dirt off using a damp cloth or paper towel.
Prepare the three bowls: flour, eggs, breadcrumbs. Add the spinach artichoke dip to the inside each of the mushrooms. The amount may vary slightly depending on the size, but approximately 1 tablespoon.
Try not to overstuff so that the filling doesn’t ooze out of the center while baking.
Next, dip the mushroom into the flour, then the eggs and finally the breadcrumbs; making sure to coat all sides. Repeat for all, placing the mushrooms onto the sheet pan.
When completed, place the pan in the oven and cook for 18-20 minutes or until the mushrooms are piping hot and the breadcrumbs are light brown. Place on a serving platter and serve hot immediately.
These Spinach Artichoke Stuffed Mushrooms were delicious and so easy to make. You can serve these mushrooms as an appetizer during the holidays or game day snack. Or place the dip inside a large portobello mushroom cap and eat for a meatless dinner option. ~Enjoy!
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More Stuffed Mushroom Recipes
- Sausage Stuffed Mushrooms
- Spinach, Feta & Walnut Stuffed Mushrooms
- Cranberry Stuffed Portobella Mushrooms
- Crab Stuffed Mushrooms
- Asiago Cheese Stuffed Mushrooms
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Equipment
- 3-Small Bowls
- Sheet Pan
Ingredients
- 8 extra large white mushrooms
- 1/2 cup prepared spinach artichoke dip
- 1/2 cup all purpose flour
- 2 large eggs, whisked
- 1 cup panko breadcrumbs
- cooking spray
Instructions
- Preheating oven to 425 degrees F and spray the bottom of the sheet pan with cooking spray.
- Remove the stems from the mushrooms; then and wipe the dirt off using a damp cloth or paper towel. Prepare the three bowls: flour, eggs, breadcrumbs.
- Add the spinach artichoke dip to the inside each of the mushrooms. (The amount may vary slightly depending on the size, but approximately 1 tablespoon. Try not to overstuff so that the filling doesn't ooze out of the center while baking.)
- Next, dip the mushroom into the flour, then the eggs and finally the breadcrumbs; making sure to coat all sides. Repeat for all, placing the mushrooms onto the sheet pan.
- Place the pan in the oven and cook for 18-20 minutes or until the mushrooms are piping hot and the breadcrumbs are light brown. Place on a serving platter and serve hot immediately.
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