Cheesy Spinach & Artichoke Stuffed Mushrooms for the Holidays

Is there anything more comforting than a warm, cheesy bite straight from the oven as your friends and family start to arrive? I’m convinced these Cheesy Spinach & Artichoke Stuffed Mushrooms are one of the best parts of the holiday hustle. They’re my go-to for a reason, and honestly, if I can get these on a platter while also managing a turkey and three different family opinions on gravy, then you know it’s a winner. They capture all that creamy, garlicky goodness of your favorite dip, but in a perfectly poppable, make-ahead package. Let’s get these beauties in the oven.

Top Reasons To Make It

First off, the flavor is a total crowd-pleaser. It’s the classic combination we all love. Secondly, you can prep the entire filling a day ahead. That means on party day, you’re just stuffing and baking. No last-minute scrambling. And third, they look so elegant on a holiday table or a Thanksgiving charcuterie board, but they are secretly so, so easy. They’re the perfect appetizer for your Friendsgiving food spread or Christmas Eve gathering because they free you up to actually enjoy your own party.

Ingredients

• 20 ounces whole cremini mushrooms: for that hearty, savory base.
• 1 tablespoon olive oil: to help the mushroom caps roast up nicely.
• 1 (10-ounce) box frozen chopped spinach, thawed: you’ll want to squeeze out all the water until it’s super dry.
• 1 (14-ounce) can artichoke hearts, drained and chopped: the other star of the show.
• 4 ounces cream cheese, softened: this is our creamy foundation.
• 1/2 cup sour cream: adds a wonderful tang.
• 1 cup shredded mozzarella cheese: for that classic, melty stretch.
• 1/2 cup grated Parmesan cheese: brings a salty, nutty depth.
• 2 cloves garlic, minced: because garlic is non-negotiable.
• 1/2 teaspoon onion powder: a little flavor boost.
• 1/4 teaspoon black pepper: to taste.
• 1/4 teaspoon smoked paprika: just a hint of warmth and color.

Instructions

1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Prepare the mushrooms by gently twisting off the stems. Give the caps a quick wipe with a damp paper towel. Don’t soak them! Place the caps on the prepared baking sheet. Drizzle with the olive oil and use your hands to toss them gently, making sure they’re lightly coated. Arrange them cavity-side up.
3. In a large bowl, combine the cream cheese, sour cream, mozzarella, Parmesan, garlic, onion powder, pepper, and smoked paprika. Mix it all up until it’s well combined.
4. Now, take your squeezed-dry spinach and chopped artichoke hearts and fold them into the cheesy mixture. This is your glorious filling.
5. Spoon the filling generously into each mushroom cap. You can mound it up a bit—it’s okay if it’s messy! That’s part of the charm.
6. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is hot, bubbly, and starting to get golden spots on top.
7. Let them cool for about 5 minutes before serving. So good.

Perfect Pairings For Holiday Celebrations

These stuffed mushrooms are incredibly versatile. For your Thanksgiving party food setup, tuck them next to a platter of roast turkey sliders or a warm bowl of butternut squash soup. If you’re building a holiday appetizer spread for Friendsgiving, they’re best friends with some crispy bacon-wrapped dates and a simple, crunchy crudité platter. And honestly, they’re so rich and satisfying, they can almost be a main event alongside a big, leafy salad for a lighter holiday meal.

Variations & Substitutions

Out of cremini mushrooms? Large white button mushrooms work just fine. For a little crunch, mix in 1/4 cup of finely chopped water chestnuts into the filling. If you’re not a fan of sour cream, plain Greek yogurt is a great swap. Want to make it vegetarian-friendly? Just double-check that your Parmesan cheese is made without animal rennet. For a different cheese profile, try swapping the mozzarella for a Italian cheese blend or even some crumbled feta for a saltier kick.

Tips For Success

• The single most important step: squeeze every last drop of water from your thawed spinach. A clean kitchen towel or layers of paper towels work great. A wet filling will make your mushrooms soggy.
• Let your cream cheese sit out on the counter for 30 minutes before you start. Trying to mix rock-hard cream cheese is a battle you won’t win.
• Don’t throw away those mushroom stems! Chop them up finely and sauté them with a little onion to add to the filling, or save them for a future pot of stock.
• If you want a beautiful golden-brown top, pop the baking sheet under the broiler for the last minute or two of cooking. But watch them like a hawk—they can burn in a flash!
• Make a double batch. I’m not kidding. They disappear faster than you can say “happy holidays.”

Storage & Reheating

Let any leftovers cool completely before storing them. They’ll keep in an airtight container in the fridge for up to 3 days. To reheat, the oven is your best friend. Pop them on a baking sheet at 350°F for about 10-15 minutes, until heated through. The microwave will work in a pinch, but it will make the mushroom caps a little soft. I don’t recommend freezing them, as the creamy filling can separate and become watery when thawed.

Frequently Asked Questions

• Q: Can I make these Cheesy Spinach & Artichoke Stuffed Mushrooms ahead of time? A: Absolutely! You can assemble them completely up to 24 hours in advance. Just cover the baking sheet tightly with plastic wrap and keep it in the fridge. You might need to add an extra minute or two to the baking time since they’ll be going in cold.
• Q: What other Thanksgiving appetizers easy enough for a crowd would you recommend? A: Aside from these, a simple baked brie with jam or a big tray of roasted spiced nuts are my other no-fuss, big-flavor favorites for a hungry crowd.
• Q: My filling is a little loose. What did I do wrong? A> Most likely, there was a little extra moisture hanging out in the spinach or artichokes. Next time, squeeze even more! For now, you can try adding a tablespoon of breadcrumbs or a little extra Parmesan to the mixture to help firm it up.

Honestly, no matter how you serve them, these Cheesy Spinach & Artichoke Stuffed Mushrooms are sure to be the hit of your holiday table.