Cheesy Spinach Artichoke Mushrooms (Printable)
Mushroom caps filled with a creamy blend of spinach, artichokes, and cheese for a flavorful starter.
# Ingredient List:
→ Mushrooms
01 - 20 large white or cremini mushroom caps, stems removed and wiped clean
→ Filling
02 - 1 tablespoon olive oil
03 - 2 cups fresh spinach, chopped
04 - 1 (14 oz) can artichoke hearts, drained and finely chopped
05 - 2 cloves garlic, minced
06 - 4 oz cream cheese, softened
07 - 2 oz sour cream
08 - 2 oz grated Parmesan cheese
09 - 3 oz shredded mozzarella cheese
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
12 - Pinch of crushed red pepper flakes (optional)
→ Topping
13 - 3 tablespoons breadcrumbs (use gluten-free if needed)
14 - 1 tablespoon melted butter
# Steps:
01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - Remove stems from mushroom caps and gently scoop out some of the inside flesh to create room for filling. Set caps aside.
03 - Heat olive oil in a skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add chopped spinach and sauté until wilted, 2-3 minutes.
04 - Add chopped artichoke hearts to the skillet and cook for another 1-2 minutes to warm through. Remove from heat and let cool slightly.
05 - In a mixing bowl, combine cream cheese, sour cream, Parmesan, mozzarella, salt, pepper, and red pepper flakes (if using). Stir in the spinach and artichoke mixture until well blended.
06 - Spoon the filling generously into each mushroom cap and arrange on the prepared baking sheet.
07 - In a small bowl, mix breadcrumbs with melted butter. Sprinkle evenly over stuffed mushrooms.
08 - Bake for 20-25 minutes, or until mushrooms are tender and tops are golden brown.
09 - Let cool for 5 minutes before serving warm.
# Expert Tips:
01 -
- They disappear faster than any other appetizer I've ever made, seriously double the recipe if you want leftovers
- The filling is so creamy and rich you could eat it with a spoon, which I may or may not have done while testing
02 -
- Overfilling is encouraged because the filling settles as it bakes, and nobody ever complained about too much cheese
- Water from the spinach and artichokes is your enemy, squeeze them thoroughly or you'll have soggy bottoms
03 -
- If your mushroom caps are wobbling, slice a tiny sliver off the bottom to create a flat surface without creating holes
- Save the mushroom stems and insides for stock or sauté them to add to pasta—they're too good to waste