Spinach, Mushroom and Artichoke Casserole

Recipe courtesy of Emily Wilson of Cooking PlanIt


This casserole is aptly named Spinach, Mushroom and Artichoke Casserole. It’s rich, creamy, hearty and, of course, totally delish.

Time: 1 hour, 23 minutes


5 cups baby spinach
4 oz crimini mushrooms
1 clove of garlic
½ cup onions
8 oz shiitake mushrooms
1 cup Parmesan cheese
6 oz cream cheese
1 cup whole milk
1 cup jasmine rice
1 (14 oz) can of artichoke hearts, quartered
1 cup vegetable stock
Black pepper
Kosher salt
⅔ cup Panko breadcrumbs
¼ cup extra virgin olive oil
¾ cup water


Finely chop onion to measure indicated amount. Roughly chop spinach to measure indicated amount.

Use paper towels to brush any dirt off the mushrooms. Remove stems and discard, then thinly slice the mushroom caps. Add to spinach.

Smash garlic under the side of your chef’s knife to remove peel. Mince garlic. Add to spinach and mushrooms.

Pour rice, water and veggie stock into a medium saucepan. Set over high heat. Proceed with next step as liquid comes to a boil.

Heat a large pot over medium heat. Add olive oil and warm. Once oil is warm, add onions. Sauté until translucent, just a few minutes, stirring often. Add mushrooms, spinach and garlic to the onions. Season with salt and pepper, then cook until mushrooms are softened and all moisture has cooked out of the spinach, about 5-7 minutes. Stir often.

Once water is boiling, cover pot, lower heat and simmer about 12-15 minutes until rice is nearly tender and liquid is absorbed. Rice will be slightly undercooked.

Preheat oven to 350 degrees.

Drain liquid from the can of artichokes. Once mushrooms and spinach are softened, add artichokes and cook to heat through, continuing to stir often. Pour in milk, then add cream cheese and Parmesan cheese. Stir until cheeses are melted and ingredients are well combined. Remove from heat.

In a small mixing bowl, combine panko and olive oil.

Once rice is done cooking, add to the creamy mushroom mixture. Stir until well combined, then pour into a 9”x9” baking dish. Cover with panko mixture. Place casserole in preheated oven and cook until top is golden brown, about 15-20 minutes. Scoop the spinach, mushroom and artichoke casserole onto each dinner plate.


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