Miss Kardea Brown's Artichoke Dip-Stuffed Mushrooms, seen on Delicious Miss Brown, Season 8.
Recipe courtesy of Kardea Brown

Artichoke Dip-Stuffed Mushrooms

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  • Level: Easy
  • Total: 1 hr
  • Active: 40 min
  • Yield: 3 dozen
Spinach-artichoke dip is always a hit when I serve it at parties, so I knew it would be the perfect filling for mushrooms. If you want to make these ahead of time, you can make the dip, fill the mushrooms, and then bake them just before it's time for the party.



  1. Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Stir together the cream cheese, mayonnaise and sour cream in a large bowl until smooth. Stir in the artichoke hearts, spinach, cheeses, parsley, salt and pepper.
  3. Place the mushrooms stem-side up on the baking sheet. Fill each evenly with the artichoke mixture.
  4. Stir together the panko, Italian seasoning and butter in a small bowl until combined. Sprinkle the tops of the mushrooms evenly with the breadcrumb mixture. Bake until the mushrooms are tender, the filling is hot and the breadcrumbs are browned, 20 to 25 minutes.