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Spinach & Artichoke Stuffed Mushroom Bites

These bite size, melt in your mouth appetizers will become your go-to recipe for special events and parties. You can’t eat just one!

Spinach & Artichoke Stuffed Mushroom Bites

Main ingredient

Baby Bella Mushrooms

Cook time

45 min

Serving size



  • 1 tsp Frantoia Italian Extra Virgin Olive Oil
  • 2 Tbsp Miscuglio Italian Dried Herb Blend
  • 2 Cups Baby Spinach, chopped
  • 6oz can Artichoke Hearts, drained and chopped
  • 4 Tbsp Cream Cheese, softened
  • 2 Tbsp Mayonnaise
  • 3 Tbsp Grated Parmesan Cheese
  • 1/2 tsp Habanero Heat Sea Salt
  • 24 Baby Bella (Cremini) Mushrooms
  • Barrel Aged Dark Sweet Thick Balsamic, for finishing

Quick Tip

Shop Olivelle ingredients here:

Recipe Preparation

  1. Preheat the oven to 400°F.
  2. In a small skillet, heat the oil over medium heat. Add the Miscuglio and spinach. Sauté until the spinach is wilted, about 3 minutes. Add the artichoke hearts and toss to coat with oil and herbs. Remove from the heat.
  3. In a medium size mixing bowl, whip together the cream cheese, mayonnaise, parmesan cheese, and habanero sea salt. Add the spinach mixture and stir well.
  4. Clean the mushrooms. Gently remove the stems and gills with a spoon.
  5. Arrange the mushrooms on a lightly oiled baking sheet, cap side down. Spoon the spinach dip into each cap.
  6. Bake the stuffed mushrooms until tender and golden in color, about 25 minutes. Finish with a drizzle of balsamic vinegar.
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