Gluten Free Spinach Artichoke Stuffed Mushrooms

These little stuffed mushrooms deliver everything you love about spinach artichoke dip — the creamy, garlicky, cheesy filling — but packed into tender roasted cremini caps that make them perfect for passing around a table. The entire recipe is naturally free of wheat and gluten-containing grains, built entirely from whole vegetables, dairy, and pantry staples, so there's no swapping or substituting required. Sautéing the mushroom stems right into the filling is a smart move that deepens the savory flavor and keeps things cohesive, while wilted baby spinach and chopped artichoke hearts add texture in every bite. Cream cheese and sour cream give the filling that rich, dip-like creaminess, and a generous dusting of Parmesan on top turns golden and slightly crisp in the oven. At 400°F, the caps become fork-tender while the filling bubbles at the edges — the kind of visual cue that makes everyone reach for one before they've even cooled down. This recipe makes 18 stuffed mushrooms, so it's a solid choice for a party appetizer or a shareable starter for six. They're the sort of thing that disappears fast, so you may want to double the batch.

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