These Chorizo, Spinach, and Artichoke Stuffed Mushrooms are a delectable appetizer that are perfect for get-togethers and holiday parties! Savory, juicy, and perfectly spiced, they are sure to become a crowd favorite!

Chorizo, Spinach and Artichoke Stuffed Mushrooms: The Best Holiday Appetizer

Are you searching for the ultimate appetizer to impress your guests? These Chorizo, Spinach and Artichoke Stuffed Mushrooms are the perfect choice for holiday parties, family gatherings, or cozy dinners. Juicy, savory, and bursting with bold flavors, this recipe will have everyone asking for seconds…and thirds!!!

Why You’ll Love These Stuffed Mushrooms

• Perfect Party Appetizer: Bite-sized, easy to serve, and incredibly delicious.
• Rich and Savory Flavors: The smoky soy chorizo, creamy vegan cheese, and tender spinach-artichoke filling create a decadent combination.
• Vegan Crowd-Pleaser: These stuffed mushrooms are 100% plant-based, satisfying vegans and non-vegans alike.
• Simple Yet Elegant: Easy to prepare but fancy enough for special occasions.
• Make-Ahead Friendly: These stuffed mushrooms can be prepped in advance and baked just before serving, making party planning stress-free.

How to Make Chorizo, Spinach and Artichoke Stuffed Mushrooms

1. Prep the Mushrooms:

Preheat your oven to 375°F (190°C). Wipe the mushrooms, remove the stems, and clean out the gills (optional)

2. Sauté the Veggies and Cook the Soy Chorizo:

Heat olive oil in a large skillet over medium heat. Add minced shallots and jalapeño, stirring until tender, about 4-5 minutes. Add garlic and cook for another 1-2 minutes. Crumble the soy chorizo into the skillet and cook until slightly browned, about 5-6 minutes.

3. Add the Spinach and Artichokes:

Stir in the spinach and artichoke hearts, cooking until heated through, about 2-3 minutes.

4. Mix the Filling and Stuff the Mushrooms:

Remove the skillet from heat and mix in vegan cream cheese, ¼ cup breadcrumbs, ¼ cup vegan parmesan cheese, Kosher salt, and black pepper. Adjust seasoning to taste. Scoop generous amounts of filling into each mushroom cap. Sprinkle the tops with remaining breadcrumbs.

5. Bake!

Arrange the mushrooms on a baking sheet and bake for 18-20 minutes or until the tops are golden brown and mushrooms are tender.

Tips and FAQs

• Choose the Right Mushrooms: Baby bellas hold their shape and have a deeper flavor, while button mushrooms work for a milder taste.
• Prep Ahead: Assemble the mushrooms a few hours ahead, then bake just before serving.
• Pack the Filling Tightly: Don’t be afraid to overfill the mushrooms; the mixture will settle slightly as it bakes.

Can I use fresh spinach instead of frozen?

Absolutely! If you’re using fresh spinach instead of frozen, you’ll need about 3 cups of fresh spinach leaves to replace the 3 ounces of frozen spinach in this recipe. Fresh spinach wilts down significantly when cooked, so this amount should yield the same volume as the thawed and squeezed-dry frozen spinach. Make sure to sauté the fresh spinach until wilted, then squeeze out any excess liquid before adding it to the filling.

How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

Can I make these chorizo, spinach and artichoke stuffed mushrooms in the air fryer?

Yes! Air fry at 375°F for 10-12 minutes or until the mushrooms are tender and the topping is golden brown.

What’s the best way to reheat these stuffed mushrooms?

Reheat in the oven at 350°F for 8-10 minutes to maintain their texture and crispness. Avoid microwaving, as it may make the mushrooms soggy.

Ready to Wow Your Guests?

Whether you’re hosting a festive holiday gathering or a casual get-together, these Chorizo, Spinach and Artichoke Stuffed Mushrooms are guaranteed to impress. Packed with bold flavors and easy to make, they’re the perfect appetizer that even non-vegans will love! If you give this One-Pot Mushroom Marsala Pasta a try, let me know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigsand #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!

Chorizo, Spinach and Artichoke Stuffed Mushrooms

Ashley

These Chorizo, Spinach, and Artichoke Stuffed Mushrooms are a delectable appetizer that are perfect for get-togethers and holiday parties! Savory, juicy, and perfectly spiced, they are sure to become a crowd favorite!

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Appetizer, Holiday-Inspired

Cuisine American

Servings 6

Ingredients

  

1x2x3x

• 1- pound large baby bella or button mushrooms, wiped and stems removed
• 1 tablespoon olive oil
• 2 shallots, minced
• 1 jalapeno, seeds and stems removed, minced
• 6 cloves fresh minced garlic
• 8 ounces soy chorizo
• 3 oz frozen chopped spinach, thawed and squeezed dry
• 3 oz artichoke hearts, about 5-6, minced
• 4 oz vegan cream cheese, room temperature
• ½ cup vegan parmesan cheese shreds, divided, plus more for garnish
• ½ cup breadcrumbs
• 1 tsp Kosher salt, plus more to taste
• ½ tsp black pepper, plus more to taste
• Chopped parsley, for garnish
• Fresh lemon wedges, for serving, optional

Instructions

 

• Preheat your oven to 375°F (190°C).
• Prep your mushrooms by removing the stems and cleaning out the gills if you’re using baby bella mushrooms (this is optional, but recommended as I find it provides more space for the filling).
• Heat the olive oil in a large sauté pan over medium heat.
• Once the oil is hot, add the shallot and jalapeno and cook, stirring often, until tender, 2 to 3 minutes.
• Add the garlic and continue to cook another 1 to 2 minutes.
• Stir in the soy chorizo, breaking it up with your spatula, and cook for 3 to 5 minutes until slightly browned.
• Add the spinach and artichoke hearts, stirring well to combine. Cook until heated through, 2 to 3 more minutes.
• Remove the skillet from heat and mix in the vegan cream cheese, vegan parmesan, ¼ cup breadcrumbs, Kosher salt, and black pepper. Taste and adjust seasoning if needed.
• Scoop the chorizo and spinach mixture into each mushroom cap, packing it in generously.
• Sprinkle the tops with the remaining ¼ cup of breadcrumbs.
• Place the mushrooms in the oven and bake for 18-20 minutes, or until the mushrooms are tender and the tops are golden brown.
• Remove the mushrooms from the oven and let them cool slightly. Garnish with more vegan parmesan (if using) fresh chopped parsley before serving. Enjoy!

Video

Keyword chorizo stuffed mushrooms recipe, dairy-free stuffed mushrooms, easy vegan party snacks, holiday appetizer ideas, plant-based appetizers, spinach and artichoke mushrooms, stuffed mushrooms recipe, vegan holiday recipes

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