Sautéed Spinach and Artichoke Stuffed Mushrooms

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp mushrooms filled with a creamy blend of spinach, artichokes, and garlic, baked until golden and bubbly. This mediterranean-inspired vegetarian ready in about 35 minutes pairs (1.5 inch caps) cremini mushrooms, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Remove stems from mushrooms and discard. Brush mushroom caps with 1 tbsp olive oil, then place on a baking sheet.
  2. Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Sauté 3 minced garlic cloves until golden, about 1 minute. Add 2 cups chopped fresh spinach and cook until wilted, 2-3 minutes.
  3. Step 3: Stir in 1/2 cup chopped marinated artichoke hearts, 1/4 cup crumbled feta cheese, 1 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for 2 minutes until cheese melts slightly.
  4. Step 4: Spoon spinach-artichoke mixture into mushroom caps, filling each about 3/4 full. Bake for 20 minutes until mushrooms are tender and filling is golden.

Frequently asked questions

How long does Sautéed Spinach and Artichoke Stuffed Mushrooms take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Spinach and Artichoke Stuffed Mushrooms?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Sautéed Spinach and Artichoke Stuffed Mushrooms?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Spinach and Artichoke Stuffed Mushrooms for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Spinach and Artichoke Stuffed Mushrooms?

Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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