Air Fryer Spinach Artichoke Stuffed Mushrooms Recipe
This single-batch spinach artichoke stuffed mushrooms recipe is built for quick results and small cleanup. It gives you a creamy filling and a crisp top in under 30 minutes.
Cooking one or two servings keeps things simple. You use a small skillet for the filling and the air fryer for a fast finish. That means less washing and no full oven heat.
The textures are soft and easy to chew. You can make the filling extra gentle by cooking the spinach longer or using ricotta. Small steps, small dishes, and a softer result make this a nice weekday treat.
Ingredients You’ll Need
- 6 large white or cremini mushrooms, stems removed
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 3/4 cup packed fresh spinach, chopped or 1/2 cup thawed frozen spinach, drained
- 1/3 cup canned or jarred artichoke hearts, drained and chopped
- 2 tablespoons cream cheese, softened
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon plain breadcrumbs or panko, optional for a light crisp
- Zest of 1/4 lemon and a squeeze of lemon juice
- Pinch of salt and a few grinds of black pepper, to taste
- Fresh parsley, chopped, for garnish
Serve with a small side of rice, mashed potatoes, or soft bread if you like.
Step-by-Step Recipe
- Clean mushrooms with a damp cloth. Remove stems and set caps aside. Chop stems finely and reserve.
- Heat a small skillet over medium-low heat. Add olive oil and the chopped mushroom stems. Cook 2 minutes until soft.
- Add garlic and cook 30 seconds until fragrant. Add spinach and artichoke hearts. Cook 2 to 3 minutes until spinach wilts and liquid mostly evaporates.
- Turn heat low. Stir in cream cheese, Parmesan, lemon zest, and a squeeze of lemon juice. Season lightly with salt and pepper. Mix until smooth and creamy. Let cool 2 minutes.
- Spoon the filling into mushroom caps, mounding slightly. If you want a crisp top, sprinkle breadcrumbs over each filled cap.
- Preheat air fryer to 375 F for 3 minutes. Place mushrooms in a single layer in the air fryer basket. Cook 6 to 8 minutes until mushrooms are tender and tops are golden. Check at 6 minutes to avoid overbrowning.
- Garnish with parsley and serve warm. For a softer bite, let the mushrooms rest under a loose cover for 2 minutes before serving.
Tips and Easy Variations
Texture adjustments
- Cook the spinach longer and mash the filling for an extra smooth texture
- Swap breadcrumbs for extra cream cheese or ricotta for a softer top
- Chop filling ingredients finely to make chewing easier
Lower sodium and digestion
- Use low-sodium Parmesan or reduce added salt
- Drain canned artichokes and press thawed spinach to remove excess liquid
- Choose low-fat cream cheese or part ricotta to lighten the filling
Variations and protein
- Add cooked shredded chicken or cottage cheese for more protein
- For dairy free, use soft tofu blended with nutritional yeast and lemon
- Mix in chopped sun dried tomatoes or herbs for extra flavor
Quick serving notes
- Make filling ahead and store in the fridge to save time
- Keep mushrooms in a single layer when air frying for even browning
- Let filled mushrooms rest briefly for a softer bite
Storage and Leftovers
Fridge
Store cooled mushrooms in an airtight container in the refrigerator for up to 3 days.
Freezer
Freeze the filling only in a sealed container for up to 1 month. Whole mushrooms do not freeze well because texture will change.
Reheating
Refresh crisp in the air fryer at 350 F for 3 to 4 minutes. For a softer warm up, cover and microwave in short bursts until hot.
Conclusion
Try this spinach artichoke stuffed mushrooms recipe for a small, satisfying meal with minimal cleanup. The air fryer finish gives a light crisp without heating the whole kitchen.
The recipe is easy to adapt for softer textures, lower sodium, or added protein. It is a quick weekday option when you want something creamy and comforting.
FAQ
Can I use frozen spinach?▶
Yes. Thaw and squeeze out as much liquid as possible so the filling is not watery.
What if I do not have an air fryer?▶
Place filled mushrooms on a baking sheet and bake at 400 F for 10 to 12 minutes until tender and golden.
How do I keep the filling from being too salty?▶
Use low-sodium Parmesan or skip extra salt. Add lemon zest and fresh herbs to boost flavor without adding salt.
Can I prepare the filling ahead?▶
Yes. Make the filling a day ahead and store it in the fridge. Fill and air fry just before serving for best texture.
How do I make this dairy free?▶
Use soft tofu blended with nutritional yeast and a touch of lemon instead of cream cheese and Parmesan for a dairy free version.
