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Spinach and Artichoke Stuffed Mushroom Caps

Jump to Recipe | See more: Side Dishes, Vegetables, Vegetarian

Courtesy of Family Features/Culinary.net, United Dairy Industry of Michigan


  • 24 large mushrooms, stemmed and reserved
  • 1 tablespoon olive oil
  • 1 clove garlic, grated
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups chopped frozen spinach, thawed and drained
  • 1 can artichoke hearts, roughly chopped
  • 2 cups crumbled feta cheese
  • ½ cup onion, minced
  • 1 pinch chili flakes
  • 1 pinch scallions, minced


Heat oven to 350 degrees and place mushroom caps in single layer on baking sheet lined with foil. Mince reserved mushroom stems and heat olive oil in large sauté pan over medium-high heat. Add garlic and mushroom stems to pan along with salt and pepper. Sauté 2-3 minutes, or until mushrooms are softened. Add spinach and artichoke hearts to pan and cook until heated through, about 3-4 minutes. Remove from heat and place mixture in large mixing bowl. Stir in feta cheese and onion. Adjust seasoning, to taste. Using small cookie scoop, add 2 tablespoons filling to each mushroom cap. Bake mushrooms 20-25 minutes, or until mushroom caps are softened. Sprinkle with chili flakes and minced scallions to serve. Serves 24.

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