12 Delicious Artichoke Stuffed Mushrooms Recipes

Variety is the spice of life, and when it comes to appetizers, these 12 Delicious Artichoke Stuffed Mushrooms Recipes are here to prove just that! Perfect for home cooks looking to impress, each recipe offers a unique twist on this classic dish, blending creamy, savory, and sometimes spicy flavors into bite-sized delights. Whether you’re hosting a party or just craving something special, dive in and discover your next favorite recipe!

Spinach and Artichoke Stuffed Mushrooms

Perfect for your next gathering, these spinach and artichoke stuffed mushrooms are a bite-sized taste of heaven. You’ll love how the creamy filling pairs with the earthy mushrooms.

Ingredients

• 24 large white mushrooms
• 1 tbsp olive oil
• 1 cup chopped spinach
• 1 cup chopped artichoke hearts
• 4 oz cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Clean the mushrooms with a damp paper towel, then remove the stems and set aside.
3. Brush each mushroom cap with olive oil and place them on the prepared baking sheet.
4. In a medium bowl, mix the spinach, artichoke hearts, cream cheese, Parmesan cheese, garlic powder, salt, and pepper until well combined.
5. Spoon the filling into each mushroom cap, pressing down lightly to pack it in.
6. Bake for 20 minutes, or until the mushrooms are tender and the filling is golden brown.
7. Let the mushrooms cool for 5 minutes before serving to allow the filling to set.

Just out of the oven, these stuffed mushrooms are irresistibly creamy with a slight crunch from the artichokes. Serve them on a platter with a sprinkle of fresh parsley for a pop of color.

Creamy Artichoke and Cheese Stuffed Mushrooms

Kick off your next gathering with these irresistible bites that blend the earthy tones of mushrooms with the rich, creamy goodness of artichoke and cheese. Perfect for sharing, they’re a surefire way to impress your guests without spending hours in the kitchen.

Ingredients

• 24 large white mushrooms
• 1 cup canned artichoke hearts, drained and chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup cream cheese, softened
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Clean the mushrooms with a damp paper towel, then carefully remove the stems to create a cavity for the filling.
3. In a mixing bowl, combine the artichoke hearts, mozzarella, Parmesan, cream cheese, garlic, salt, and pepper until well blended. Tip: Letting the cream cheese soften at room temperature makes mixing easier.
4. Spoon the filling into each mushroom cap, mounding it slightly. Tip: A small cookie scoop can make this step quicker and less messy.
5. Drizzle the stuffed mushrooms with olive oil and bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown. Tip: For an extra crispy top, broil for the last 2 minutes.
6. Sprinkle with fresh parsley before serving.

Fresh out of the oven, these stuffed mushrooms offer a delightful contrast between the tender mushroom and the crispy, cheesy topping. Serve them as a standout appetizer or alongside a crisp salad for a light, satisfying meal.

Garlic Parmesan Artichoke Stuffed Mushrooms

Absolutely everyone loves a good appetizer that’s both easy to make and packed with flavor, and these garlic parmesan artichoke stuffed mushrooms are no exception. You’re going to adore how these bite-sized delights bring a creamy, cheesy, and slightly tangy taste to your table.

Ingredients

• 24 large white mushrooms
• 1 cup artichoke hearts, chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup mayonnaise
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Clean the mushrooms with a damp paper towel, then gently remove the stems to create a cavity for the stuffing.
3. In a medium bowl, mix together the chopped artichoke hearts, Parmesan cheese, mayonnaise, minced garlic, salt, and pepper until well combined.
4. Lightly brush each mushroom cap with olive oil to prevent sticking, then place them cavity side up on the prepared baking sheet.
5. Spoon the artichoke mixture into each mushroom cap, filling them generously.
6. Bake for 20 minutes, or until the mushrooms are tender and the filling is golden brown on top.
7. Let the mushrooms cool for 5 minutes before serving to allow the flavors to meld together beautifully.

Great for any gathering, these stuffed mushrooms offer a delightful contrast between the tender mushroom and the crispy, cheesy topping. Try serving them on a platter garnished with fresh parsley for an extra pop of color and flavor.

Artichoke and Sun-Dried Tomato Stuffed Mushrooms

Just imagine biting into a juicy, savory mushroom cap stuffed with a rich blend of artichoke and sun-dried tomatoes. It’s the perfect appetizer to impress your guests or treat yourself on a cozy night in.

Ingredients

• 12 large white mushrooms
• 1/2 cup artichoke hearts, chopped
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Clean the mushrooms with a damp paper towel and remove the stems, setting the caps aside.
3. Chop the mushroom stems finely and sauté them in olive oil over medium heat for 5 minutes, until softened.
4. Add the minced garlic to the pan and cook for another minute, until fragrant.
5. In a bowl, mix the sautéed stems and garlic with artichoke hearts, sun-dried tomatoes, cream cheese, Parmesan, salt, and pepper until well combined.
6. Spoon the filling into each mushroom cap, pressing down lightly to pack it in.
7. Bake for 20 minutes, or until the mushrooms are tender and the filling is golden brown.
8. Let the mushrooms cool for 5 minutes before serving to allow the flavors to meld together.

Mouthwatering and bursting with flavor, these stuffed mushrooms offer a delightful contrast between the tender caps and the creamy, tangy filling. Serve them on a platter garnished with fresh herbs for an extra touch of elegance.

Bacon and Artichoke Stuffed Mushrooms

Just imagine biting into a savory, cheesy mushroom cap filled with crispy bacon and tender artichokes. It’s the perfect appetizer that’s sure to impress at any gathering.

Ingredients

• 12 large white mushrooms
• 4 slices bacon, cooked and crumbled
• 1/2 cup canned artichoke hearts, drained and chopped
• 1/4 cup cream cheese, softened
• 1/4 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Clean the mushrooms with a damp paper towel and remove the stems, creating a small cavity in each cap.
3. In a medium bowl, mix together the crumbled bacon, chopped artichoke hearts, cream cheese, mozzarella cheese, garlic powder, salt, and pepper until well combined.
4. Lightly brush each mushroom cap with olive oil, both inside and out, to prevent sticking and add flavor.
5. Spoon the bacon and artichoke mixture into each mushroom cap, filling them generously.
6. Place the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the mushrooms are tender and the filling is golden brown.
7. Let the mushrooms cool for 5 minutes before serving to allow the flavors to meld together.

Delightfully creamy with a satisfying crunch from the bacon, these stuffed mushrooms are a crowd-pleaser. Serve them on a platter garnished with fresh parsley for an extra touch of elegance.

Artichoke and Crab Stuffed Mushrooms

Delicious doesn’t even begin to describe these artichoke and crab stuffed mushrooms. You’re going to love how the creamy filling pairs with the earthy mushrooms, making them the perfect bite-sized appetizer for any gathering.

Ingredients

• 12 large white mushrooms
• 1 cup crab meat, drained and flaked
• 1/2 cup artichoke hearts, chopped
• 1/4 cup cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Clean the mushrooms with a damp paper towel and remove the stems, creating a small cavity in each cap.
3. In a mixing bowl, combine the crab meat, artichoke hearts, cream cheese, mayonnaise, Parmesan cheese, garlic, lemon juice, salt, and pepper until well blended.
4. Lightly brush the outside of each mushroom cap with olive oil and place them on the prepared baking sheet.
5. Spoon the crab and artichoke mixture into each mushroom cap, filling them generously.
6. Bake for 20 minutes, or until the mushrooms are tender and the filling is golden brown on top.
7. Let the stuffed mushrooms cool for 5 minutes before serving to allow the flavors to meld together.

How amazing do these sound? The mushrooms come out tender and juicy, with a filling that’s rich and slightly tangy from the lemon juice. Try serving them on a platter garnished with fresh parsley for a pop of color.

Vegan Artichoke and Spinach Stuffed Mushrooms

Perfect for your next gathering, these vegan stuffed mushrooms are a crowd-pleaser. You’ll love the creamy spinach and artichoke filling tucked inside tender mushroom caps.

Ingredients

• 12 large white mushrooms
• 1 tbsp olive oil
• 1 cup chopped spinach
• 1/2 cup chopped artichoke hearts
• 1/4 cup vegan cream cheese
• 1/4 cup breadcrumbs
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Clean the mushrooms with a damp paper towel, then remove the stems carefully to create a cavity for the filling.
3. Chop the mushroom stems finely and set aside.
4. Heat olive oil in a skillet over medium heat, add the chopped mushroom stems, and sauté for 3 minutes until soft.
5. Add the chopped spinach and artichoke hearts to the skillet, cooking for another 2 minutes until the spinach wilts.
6. Remove the skillet from heat and stir in the vegan cream cheese, breadcrumbs, garlic powder, salt, and pepper until well combined.
7. Spoon the filling into each mushroom cap, pressing lightly to pack it in.
8. Bake for 20 minutes until the mushrooms are tender and the tops are golden brown.
9. Let cool for 5 minutes before serving to allow the filling to set.

Savory with a slight crunch from the breadcrumbs, these stuffed mushrooms are a delightful bite. Try serving them on a platter with a drizzle of balsamic glaze for an extra touch of elegance.

Artichoke and Goat Cheese Stuffed Mushrooms

Perfect for your next gathering, these Artichoke and Goat Cheese Stuffed Mushrooms are a bite-sized delight that’s sure to impress. You’ll love the creamy, tangy filling paired with the earthy mushrooms.

Ingredients

• 24 large white mushrooms
• 1 tbsp olive oil
• 1/2 cup chopped artichoke hearts
• 4 oz goat cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Clean the mushrooms with a damp paper towel, then remove the stems and set aside.
3. Heat olive oil in a skillet over medium heat. Add the chopped mushroom stems and garlic, sautéing until soft, about 5 minutes.
4. In a bowl, combine the sautéed stems and garlic with artichoke hearts, goat cheese, Parmesan, salt, and pepper. Mix well.
5. Stuff each mushroom cap with the filling, pressing gently to ensure it’s packed.
6. Bake for 20 minutes, or until the mushrooms are tender and the filling is golden.
7. Sprinkle with fresh parsley before serving.

Kick back and enjoy these stuffed mushrooms warm, where the goat cheese melts into the artichoke for a creamy center. They’re perfect as a fancy appetizer or a savory snack any time of day.

Spicy Artichoke and Jalapeno Stuffed Mushrooms

Hey, you’re going to love these Spicy Artichoke and Jalapeno Stuffed Mushrooms. They’re the perfect blend of creamy, spicy, and utterly delicious, making them a hit at any gathering or a cozy night in.

Ingredients

• 24 large white mushrooms
• 1 cup artichoke hearts, chopped
• 2 jalapenos, finely diced
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Clean the mushrooms with a damp paper towel and remove the stems, creating a small cavity in each cap.
3. In a medium bowl, mix together the artichoke hearts, jalapenos, cream cheese, Parmesan cheese, garlic powder, salt, and pepper until well combined.
4. Fill each mushroom cap with the artichoke mixture, pressing gently to ensure it’s packed in.
5. Drizzle the stuffed mushrooms with olive oil and bake for 20 minutes, or until the mushrooms are tender and the filling is golden brown.
6. Let the mushrooms cool for 5 minutes before serving to allow the flavors to meld together.

With a crispy top and a creamy, spicy center, these stuffed mushrooms are a flavor explosion. Serve them on a platter with a sprinkle of fresh parsley for a pop of color.

Artichoke and Pesto Stuffed Mushrooms

Ready to impress your friends with a dish that’s as easy to make as it is delicious? These artichoke and pesto stuffed mushrooms are the perfect bite-sized appetizer for any gathering.

Ingredients

• 24 large white mushrooms
• 1 cup artichoke hearts, drained and chopped
• 1/2 cup prepared pesto
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Clean the mushrooms with a damp paper towel and remove the stems, creating a small cavity in each cap.
3. In a medium bowl, mix together the chopped artichoke hearts, pesto, Parmesan cheese, breadcrumbs, salt, and pepper until well combined.
4. Lightly brush each mushroom cap with olive oil, both inside and out, to prevent sticking and add flavor.
5. Spoon the artichoke and pesto mixture into each mushroom cap, filling them generously.
6. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
7. Let the mushrooms cool for 5 minutes before serving to allow the flavors to meld together.

Perfectly tender mushrooms with a crispy, cheesy topping make these bites irresistible. Serve them warm with a drizzle of extra pesto for an added flavor boost.

Artichoke and Sausage Stuffed Mushrooms

You’re going to love these Artichoke and Sausage Stuffed Mushrooms—they’re the perfect bite-sized appetizer that packs a punch of flavor. Whether you’re hosting a party or just looking for a tasty snack, these stuffed mushrooms are sure to impress.

Ingredients

• 1 lb large cremini mushrooms
• 1/2 lb Italian sausage, casing removed
• 1/2 cup marinated artichoke hearts, chopped
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Clean the mushrooms with a damp paper towel and remove the stems, setting the caps aside.
3. Heat olive oil in a skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
4. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
5. Stir in the chopped artichoke hearts, breadcrumbs, Parmesan cheese, salt, and pepper. Cook for another 2 minutes, then remove from heat.
6. Stuff each mushroom cap with the sausage mixture, pressing lightly to fill.
7. Place the stuffed mushrooms on a baking sheet and bake for 20 minutes, or until the mushrooms are tender and the tops are golden brown.
8. Let the mushrooms cool for 5 minutes before serving.

Enjoy the creamy texture of the artichokes paired with the savory sausage, all nestled in a tender mushroom cap. For an extra touch, drizzle with a bit of balsamic glaze before serving.

Artichoke and Ricotta Stuffed Mushrooms

Wow, have you ever wanted to impress your friends with a dish that looks fancy but is surprisingly easy to make? These artichoke and ricotta stuffed mushrooms are just that—delicious, elegant, and a breeze to whip up.

Ingredients

• 12 large white mushrooms
• 1 cup ricotta cheese
• 1/2 cup chopped artichoke hearts
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Clean the mushrooms with a damp paper towel and remove the stems.
3. In a bowl, mix the ricotta cheese, chopped artichoke hearts, Parmesan cheese, garlic powder, salt, and black pepper until well combined.
4. Brush each mushroom cap with olive oil, both inside and out.
5. Spoon the ricotta mixture into each mushroom cap, filling them generously.
6. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
7. Bake for 20 minutes, or until the mushrooms are tender and the filling is lightly golden.
8. Let them cool for a few minutes before serving to avoid burning your mouth.

You’ll love the creamy texture of the ricotta paired with the earthy mushrooms and tangy artichokes. Try serving these on a platter with a drizzle of balsamic glaze for an extra touch of sweetness.

Conclusion

Brimming with flavor and versatility, our roundup of 12 Delicious Artichoke Stuffed Mushrooms Recipes offers something for every taste and occasion. Whether you’re a seasoned chef or a kitchen newbie, these recipes promise to delight. We’d love to hear which one becomes your favorite—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for your fellow foodies to discover. Happy cooking!