Grill Kitchen Mushrooms Side Dish Snack Vegetable Vegetarian

Spinach Artichoke Stuffed Mushrooms

By Heather Anzallo

Spinach artichoke dip and stuffed mushrooms are two great go-to appetizers. So why not combine them and add a touch of Dizzy Pig for a delicious spin? Entertain your family and friends with these hearty stuffed mushrooms at your next get-together.


Print Recipe
  • 1 small yellow onion, diced
  • 2 Tbsp butter
  • 1/2 tsp garlic, minced
  • 1 tsp Dizzy Pig Happy Nancy seasoning
  • 2 cups baby spinach
  • 1 can artichoke hearts, drained and chopped
  • 1 1/4 cup shredded Mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 18 baby portobello mushrooms


  1. Prepare the Big Green Egg cooker to cook indirect at 425°F, or preheat oven to 425°F
  2. On medium heat, melt the butter
  3. Add onion, garlic, Mediterranean-ish seasoning and sauté until the onions are softened
  4. Add spinach and artichokes. Cook until spinach is wilted, about 3 minutes. Remove from heat
  5. Mix in the mozzarella and parmesan cheese
  6. Clean mushrooms and snap off the stems
  7. Stuff each mushroom with about 1 Tbsp of the spinach and artichoke filling – the amount depends on the size of each mushroom
  8. Cook mushrooms on indirect heat for 15-18 minutes, or until the mushroom has softened