These air fryer spinach artichoke stuffed mushrooms are one of my favorite appetizers to make. They come out perfectly tender with a golden, bubbly top every single time.
If you love spinach artichoke dip, imagine that same creamy flavor packed inside a mushroom. It’s basically the best of both worlds.
The air fryer makes these so much easier than the oven. They cook faster, and the tops get this nice golden finish that looks like they took way more effort than they actually did.
You only need a handful of simple ingredients to pull these together. Cream cheese, spinach, artichoke hearts, and a couple of cheeses do all the heavy lifting here.
Whether you’re making these for a party or just a snack at home, they always disappear fast. Let me show you how to make them.
Why You’ll Love This Recipe
Irresistible Creamy Filling – The cream cheese and melted mozzarella create a rich and gooey center that melts in your mouth with every single bite.
Perfectly Crispy Tops – The air fryer gives each mushroom a golden Parmesan crust on top while keeping the inside warm and creamy.
Restaurant-Quality at Home – These taste just like the fancy spinach artichoke stuffed mushrooms you would order at a nice restaurant.
Ingredients
- 16 large Cremini Mushrooms, stems removed
- 8 oz Cream Cheese, softened
- 1 cup Frozen Spinach, thawed and squeezed dry
- 1/2 cup Artichoke Hearts, chopped
- 1/2 cup Shredded Mozzarella Cheese
- 1/3 cup Grated Parmesan Cheese
- 2 cloves Garlic, minced
- 1/4 teaspoon Red Pepper Flakes
- Salt and Pepper to taste
- Cooking Spray
How To Make
Step 1
Chop mushroom stems finely. In a bowl, mix cream cheese, spinach, artichokes, chopped stems, mozzarella, half the Parmesan, garlic, red pepper flakes, salt, and pepper.
Step 2
Spray mushroom caps with cooking spray and season with salt and pepper.
Step 3
Fill each mushroom cap generously with the spinach artichoke mixture and sprinkle with remaining Parmesan.
Step 4
Place stuffed mushrooms in air fryer basket. Air fry at 370°F for 10-12 minutes until mushrooms are tender and tops are golden.
Step 5
Let cool for 2 minutes before serving. Serve warm.
Tips
Squeeze the Spinach Really Well
This is the single biggest thing that can make or break this recipe. Thawed frozen spinach holds a ton of water, and if you leave that moisture in, the filling will be watery and soggy.
Put the thawed spinach in a clean kitchen towel, wrap it up, and twist it over the sink until no more liquid comes out. You’ll be surprised how much water is hiding in there.
The filling should be thick and creamy when you mix it. If it looks loose or watery, your spinach wasn’t squeezed enough.
Scoop Out the Mushroom Caps
After you pop the stems out, use a small spoon to gently scrape out some of the dark gills inside each cap. This gives you more room for the filling so you can really pack it in there.
Don’t go too deep or you’ll make the mushroom fragile and it might crack. Just scoop out enough to create a nice little bowl shape.
Pick Mushrooms That Are Similar in Size
If some mushrooms are way bigger or smaller than others, they won’t cook evenly. The small ones will be done while the big ones are still firm, or the big ones will be perfect while the small ones are shriveled.
When you’re at the store, try to grab mushrooms that are roughly the same size. This way they’ll all finish at the same time in the air fryer.
Related Recipes
- Air Fryer Crab Stuffed Mushrooms
- Air Fryer Parmesan Artichoke Hearts
- Air Fryer Creamy Spinach Stuffed Chicken
- Air Fryer Cream Cheese Stuffed Mini Peppers
- Air Fryer Pizza Stuffed Portobello Mushrooms
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
You can, but you will need a lot more of it since fresh spinach wilts down dramatically. About 6-8 cups of fresh spinach, sauteed until fully wilted and then squeezed very dry, will give you roughly the same amount as 1 cup of thawed frozen spinach.
The key step either way is squeezing out as much water as possible. If the spinach is too wet, the filling will be runny and the mushrooms will turn out soggy in the air fryer.
Air Fryer Spinach Artichoke Stuffed Mushrooms
- 16 large Cremini Mushrooms, stems removed
- 8 oz Cream Cheese, softened
- 1 cup Frozen Spinach, thawed and squeezed dry
- 1/2 cup Artichoke Hearts, chopped
- 1/2 cup Shredded Mozzarella Cheese
- 1/3 cup Grated Parmesan Cheese
- 2 cloves Garlic, minced
- 1/4 tsp Red Pepper Flakes
- Salt and Pepper to taste
- Cooking Spray
- Chop mushroom stems finely. In a bowl, mix cream cheese, spinach, artichokes, chopped stems, mozzarella, half the Parmesan, garlic, red pepper flakes, salt, and pepper.
- Spray mushroom caps with cooking spray and season with salt and pepper.
- Fill each mushroom cap generously with the spinach artichoke mixture and sprinkle with remaining Parmesan.
- Place stuffed mushrooms in air fryer basket. Air fry at 370°F for 10-12 minutes until mushrooms are tender and tops are golden.
- Let cool for 2 minutes before serving. Serve warm.