Cheesy Spinach Artichoke Mushrooms

My sister showed up at my door last winter with two bags of mushrooms she'd scored on sale, challenging me to make something better than our usual garlic butter routine. We ended up crowded around the baking sheet, watching the cheese bubble through the oven door, debating whether we should actually serve these at the party or just eat them all standing there. They disappeared in minutes at the gathering anyway.

Last Christmas I made three batches back to back because my cousins kept requesting them after tasting the first plate. I learned to double the recipe immediately because there are never leftovers, and someone always asks if they can take home the recipe before they even leave.

Ingredients

• 24 large white or cremini mushrooms: Look for caps with deep centers to hold more filling
• 1 tablespoon olive oil: Helps the garlic bloom without burning
• 2 garlic cloves, minced: Fresh garlic makes all the difference here
• 2 cups fresh spinach, chopped: Frozen spinach works too but thaw and squeeze it dry first
• 1 cup canned artichoke hearts: Finely chop them so they distribute evenly through the filling
• 115 g (4 oz) cream cheese, softened: Room temperature prevents any lumps in your filling
• ½ cup sour cream: Adds tang that cuts through the rich cheeses
• ½ cup grated Parmesan cheese: Brings a salty depth to the creamy base
• ½ cup shredded mozzarella cheese: Create that irresistible cheese pull
• ¼ teaspoon salt and pepper: Enhances without overwhelming the mushrooms
• ¼ teaspoon crushed red pepper flakes: Optional, but a nice background warmth
• ¼ cup additional mozzarella: For the golden bubbling top
• 2 tablespoons extra Parmesan: Forms a crispy cheese crust
• 1 tablespoon chopped fresh parsley: Brightens up all that rich cheese

Instructions

Preheat your oven to 190°C (375°F):

Line a baking sheet with parchment paper now so you are not scrambling later when the filling is ready

Prep the mushroom caps:

Remove stems and gently hollow out centers, being careful not to pierce through the sides or bottom

Sauté the aromatics:

Heat olive oil in a skillet over medium heat, add garlic and cook for 30 seconds until fragrant

Wilt the spinach:

Add chopped spinach and cook for 2 minutes, then stir in artichokes for 1 minute more before removing from heat

Make the creamy base:

Mix cream cheese, sour cream, Parmesan, mozzarella, salt, pepper, and red pepper flakes until smooth

Combine filling:

Fold in the cooled spinach and artichoke mixture until everything is evenly distributed

Stuff the mushrooms:

Spoon filling generously into each cap, mounding slightly on top

Add the cheese topping:

Sprinkle with remaining mozzarella and Parmesan

Bake until golden:

Cook for 20 to 25 minutes until mushrooms are tender and cheese is bubbly and golden brown

Finish with freshness:

Sprinkle with parsley and serve immediately while still hot

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These became my go to contribution for every potluck after the first time I brought them. Something about popping an entire mushroom in your mouth makes people linger around the appetizer table longer than usual.

Make Ahead Magic

I have assembled these up to a day ahead and stored them covered in the refrigerator. The flavors actually develop more depth when the filling sits overnight. Just add a few extra minutes to the baking time if you are baking them cold from the fridge.

Cheese Swaps

Gruyère brings a wonderful nutty complexity that elevates this into something almost elegant. I have also used fontina for incredible meltiness or sharp cheddar when I wanted more pronounced cheese flavor. Stick to cheeses that melt smoothly rather than crumbly ones.

Serving Suggestions

These work beautifully on a grazing board alongside crackers, olives, and sliced baguette. I like to serve them with small cocktail forks or toothpicks to keep fingers clean.

• Set them out immediately after baking while the cheese is still stretchy
• Pair with a crisp white wine or light beer to cut the richness
• Double the recipe if you are hosting more than six people

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Watch how quickly these disappear and you will understand why they are now in my permanent party rotation.

Recipe FAQs

→ What type of mushrooms work best?

Large white or cremini mushrooms with stems removed work well, providing a sturdy base to hold the filling.

→ Can I prepare these in advance?

Yes, assemble the stuffed mushrooms ahead of time and bake just before serving for best results.

→ Can I substitute the cheeses?

Gruyère can replace mozzarella for a nuttier flavor, and feel free to adjust the cheese blend to suit taste preferences.

→ How do I avoid soggy mushrooms?

Remove the mushroom stems and gently hollow the caps before filling to prevent excess moisture during baking.

→ Is there a recommended serving temperature?

Serving these mushrooms warm enhances their creamy texture and flavor, making them more enjoyable.