Creamy Spinach Artichoke Mushrooms (Printable version)

Mushroom caps filled with a rich blend of spinach, artichokes, and melted cheeses baked until golden and delicious.

# What You'll Need:

→ Mushrooms

01 - 24 large white or cremini mushrooms, stems removed and cleaned

→ Filling

02 - 1 tablespoon olive oil
03 - 2 cloves garlic, minced
04 - 2 cups fresh spinach, chopped
05 - 1 cup canned artichoke hearts, drained and finely chopped
06 - 4 ounces cream cheese, softened
07 - ½ cup grated Parmesan cheese
08 - ½ cup shredded mozzarella cheese
09 - ¼ teaspoon ground black pepper
10 - ¼ teaspoon salt
11 - ¼ teaspoon crushed red pepper flakes (optional)

→ Topping

12 - 2 tablespoons breadcrumbs (panko or regular)
13 - 1 tablespoon melted butter

# Directions:

01 - Preheat oven to 375°F and line a baking sheet with parchment paper or lightly grease it.
02 - Clean mushroom caps, gently remove stems, set aside caps, finely chop half the stems for filling, discard or save remainder.
03 - Heat olive oil in a medium skillet over medium heat, sauté garlic and chopped stems for 2 minutes until fragrant.
04 - Add chopped spinach, cook until wilted about 2 minutes, then stir in chopped artichokes and cook 1 more minute; remove from heat.
05 - In a bowl, combine cream cheese, Parmesan, mozzarella, salt, black pepper, and red pepper flakes; mix until smooth.
06 - Fold the warm spinach-artichoke mixture into the cheese blend until evenly combined.
07 - Fill each mushroom cap generously with the prepared filling and arrange on the baking sheet.
08 - Blend breadcrumbs with melted butter and sprinkle evenly over each stuffed mushroom.
09 - Bake for 20 to 25 minutes until mushrooms are tender and topping is golden brown.
10 - Allow mushrooms to cool for 5 minutes before serving.

# Expert Tips:

01 -
  • The filling is creamy enough to feel indulgent but packed with spinach and artichokes so you can pretend it's healthy.
  • They look fancy on a platter but come together faster than most dips.
  • Leftovers reheat beautifully in the oven, which almost never happens with appetizers.
02 -
  • Don't skip draining the artichokes thoroughly, or the filling will turn watery and slide right out of the caps.
  • If your cream cheese is cold, the filling will be lumpy no matter how hard you stir, so let it soften first.
  • Resist the urge to crank up the oven temperature to speed things up, the mushrooms will shrivel before the filling gets hot.
03 -
  • Use a grapefruit spoon or melon baller to scoop out the mushroom gills if you want more room for filling, though it's not necessary.
  • Let the stuffed mushrooms sit at room temperature for ten minutes before baking so they cook more evenly.
  • If the tops are browning too fast, tent the tray loosely with foil for the last few minutes.
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