Pin it I brought these to a book club meeting on a whim, mostly because I had too many mushrooms sitting in the crisper drawer. Within twenty minutes, the platter was empty and three people had asked for the recipe. There's something about the creamy filling—tangy with Parmesan, studded with artichoke—that makes people forget they're eating vegetables. Now I make them whenever I need to impress without spending hours in the kitchen.
The first time I served these at a dinner party, I panicked halfway through because I thought I'd under-seasoned the filling. I tasted one straight from the oven and burned my tongue, but even through the pain I could tell they were perfect. My friend Kate ate four before the main course and declared them better than anything I'd ever made. I didn't tell her I'd forgotten to add the red pepper flakes.
Ingredients
- Large white or cremini mushrooms: Choose caps that are wide and sturdy, not too flat, because they need to hold a generous scoop of filling without tipping over.
- Olive oil: Just enough to soften the garlic and stems without making the filling greasy.
- Garlic: Mince it finely so every bite gets a hint of warmth, not a sharp punch.
- Fresh spinach: It wilts down to almost nothing, so don't worry about the big pile in the pan.
- Canned artichoke hearts: Drain them well and chop them small so they blend into the filling instead of clumping.
- Cream cheese: Let it sit on the counter for twenty minutes before mixing, or you'll end up with lumps.
- Parmesan cheese: Grate it yourself if you can, the pre-shredded kind doesn't melt as smoothly.
- Mozzarella cheese: Adds stretch and mild creaminess that balances the sharpness of the Parmesan.
- Black pepper, salt, and red pepper flakes: Season confidently, mushrooms can handle it and the filling needs boldness.
- Breadcrumbs and melted butter: The buttery crust on top is what makes people reach for a second one before they've finished the first.
Instructions
- Prep the mushrooms:
- Twist out the stems gently so the caps stay intact, then wipe the caps with a damp towel instead of rinsing them under water. Mushrooms are like sponges and soaking them makes the filling soggy.
- Sauté the aromatics:
- Heat the oil until it shimmers, then add the garlic and chopped stems, stirring until your kitchen smells like an Italian restaurant. It only takes two minutes but it builds the flavor foundation.
- Wilt the greens:
- Toss in the spinach and watch it collapse into a dark green tangle, then stir in the artichokes just long enough to warm them through. Pull the pan off the heat before anything browns.
- Mix the filling:
- Combine the softened cream cheese with both cheeses and the seasonings until it's smooth and spreadable. Fold in the cooled spinach mixture so everything is flecked with green and tan.
- Stuff the caps:
- Use a spoon or small scoop to pile the filling high in each cap, pressing gently so it stays put. Don't be shy, these mushrooms can handle a generous mound.
- Add the topping:
- Toss the breadcrumbs with melted butter until they're evenly coated, then sprinkle them over the tops like you're dusting snow. This layer turns golden and crispy in the oven.
- Bake until golden:
- Slide the tray into the oven and set a timer for twenty minutes, then check if the tops are bronzed and the mushrooms have released a little juice around the edges. Let them rest for five minutes so the filling sets and you don't burn your mouth like I did.
Pin it My neighbor once told me these reminded her of something her grandmother used to make for Christmas Eve, except hers had crab. We stood in my kitchen trying to figure out if adding crab would make them better or just different. I still haven't tried it, but now every time I make these I think about that conversation and smile.
Make-Ahead and Storage
You can stuff the mushrooms up to a day in advance and keep them covered in the fridge, then add the breadcrumb topping right before baking. Leftovers last three days in an airtight container and reheat beautifully in a hot oven for about ten minutes, much better than the microwave which makes them rubbery. I've also frozen unbaked stuffed mushrooms on a tray, then transferred them to a freezer bag once solid, and baked them straight from frozen by adding five extra minutes to the timer.
Serving Suggestions
These work as a passed appetizer at a party or arranged on a platter with fresh herbs for a holiday table. I like them with a crisp white wine or sparkling water with lemon, and they pair well with other finger foods like cheese straws or roasted nuts. If you're serving them as a light meal, put them alongside a green salad with a tangy vinaigrette to cut the richness.
Variations and Substitutions
Swap the spinach for kale or Swiss chard if that's what you have, just chop it finely and cook it a minute longer. You can use frozen spinach instead of fresh, but squeeze it completely dry or the filling will be soupy. For a vegan version, replace the cheeses with cashew cream and nutritional yeast, and use olive oil instead of butter for the topping.
- Add a handful of chopped sun-dried tomatoes to the filling for a sweet-tart punch.
- Stir in cooked crumbled sausage or bacon if you want to make them heartier.
- Top with extra Parmesan and broil for the last two minutes if you like a darker, crispier crust.
Pin it These mushrooms have become my go-to whenever I need to bring something that feels special but doesn't require a grocery list as long as my arm. I hope they disappear from your platter just as fast as they do from mine.
Recipe Questions & Answers
- → What type of mushrooms work best for stuffing?
Large white or cremini mushrooms are ideal due to their sturdy caps and mild flavor which hold the filling well.
- → Can I prepare the filling ahead of time?
Yes, the spinach, artichoke, and cheese mixture can be made in advance and refrigerated before filling the mushrooms.
- → How can I make this dish gluten-free?
Use gluten-free breadcrumbs or omit the breadcrumb topping to keep the dish gluten-free.
- → What is the best way to avoid watery mushrooms?
Remove the stems and gently clean mushrooms to avoid excess moisture; baking helps evaporate any residual water.
- → Can additional herbs be added for flavor?
Fresh herbs like parsley or chives can be mixed into the filling or sprinkled on top to enhance flavor.