These juicy mushrooms are stuffed with the popular spinach artichoke combo! Use left over dip or make it from scratch, these Spinach Artichoke Stuffed Mushrooms will be a party favorite!
Prep the mushrooms: Remove the stems and then clean with a damp paper towel, set aside.
In a large bowl, add artichoke hearts, spinach, cream cheese, ½ cup mozzarella cheese, Parmesan cheese, sour cream, mayonnaise, garlic, salt, and pepper. Mix until well combined. Set aside.
Taking each mushroom, add about 1 Tablespoon of filling to each hole (where the stem was). Adjust amount of filling depending on the size of the mushrooms. Repeat until all mushrooms are filled.
Top the mushrooms with the remaining ½ cup of mozzarella cheese.
Lightly spray the bottom of the air fryer with oil spray. Place the mushrooms into the air fryer (filling side UP), until full but the mushrooms aren't touching. Give a light spray of oil on top of the mushrooms. Close the air fryer, set to 350 degrees F, and cook for 8 minutes. Open the basket to check on the mushrooms. If needed, add 1-2 more minutes or cook until the cheese is lightly browned on the top. Remove and top with chopped parsley.
Preheat the oven to 375 degrees F. Using a baking sheet, lightly sprayed with oil spray, place the mushrooms on to sheet until full but the mushrooms aren't touching. Lightly spray the top of the mushrooms with oil and then place into the preheated oven. Cook for 15-20 minutes, or until the cheese is melted and the top is golden brown. Remove and top with chopped parsley.
Nutritional information calculated using low fat/light ingredient options.
Per serving (1 mushroom): 68 calories, 5g fat, 4g carbohydrate, 1g fiber, 1g sugar, 4g protein.
recipe from DomesticSuperhero.com