How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Artichoke & Sun-Dried Tomato Stuffed Mushrooms?

You need 8 ingredients. The key ingredients include: 16 whole White Button Mushrooms-stems Removed, 2 Tablespoons Roasted Garlic Olive Oil, 5 ounces, weight Frozen Chopped Spinach-thawed And Water Squeezed Out, 4 whole Sun-Dried Tomatoes, Finely Diced, and more.

Is Artichoke & Sun-Dried Tomato Stuffed Mushrooms suitable as vegetarian?

Yes, Artichoke & Sun-Dried Tomato Stuffed Mushrooms falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Artichoke & Sun-Dried Tomato Stuffed Mushrooms?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke & Sun-Dried Tomato Stuffed Mushrooms

Name: Artichoke & Sun-Dried Tomato Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 whole White Button Mushrooms-stems Removed; 2 Tablespoons Roasted Garlic Olive Oil; 5 ounces, weight Frozen Chopped Spinach-thawed And Water Squeezed Out; 4 whole Sun-Dried Tomatoes, Finely Diced; 1/4 cups Marinated Artichoke Hearts, Roughly Chopped; 4 ounces, weight Goat Cheese; 4 ounces, weight Cream Cheese; 2 Tablespoons Grated Parmesan Cheese

Try this homemade Artichoke & Sun-Dried Tomato Stuffed Mushrooms recipe the whole family will love. Made with White Button, Olive Oil, Water and Tomatoe…

This Artichoke & Sun-Dried Tomato Stuffed Mushrooms relies on simple, everyday ingredients such as roasted garlic olive oil, ounces, weight goat cheese, ounces, weight cream cheese and grated parmesan cheese. It comes together quickly and makes 4 servings, at about 424 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

16 whole White Button Mushrooms-stems Removed
2 Tablespoons Roasted Garlic Olive Oil
5 ounces, weight Frozen Chopped Spinach-thawed And Water Squeezed Out
4 whole Sun-Dried Tomatoes, Finely Diced
1/4 cups Marinated Artichoke Hearts, Roughly Chopped
4 ounces, weight Goat Cheese
4 ounces, weight Cream Cheese
2 Tablespoons Grated Parmesan Cheese

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
424 kcal
Category
Vegetarian

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Artichoke & Sun-Dried Tomato Stuffed Mushrooms

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