Cheesy Spinach Artichoke Mushrooms (Printable)
Savory stuffed mushrooms with creamy spinach, artichokes, and melted cheese for a tasty appetizer or snack.
# What You’ll Need:
→ Mushrooms
01 - 24 large white or cremini mushrooms, stems removed and cleaned
→ Filling
02 - 1 tablespoon olive oil
03 - 2 garlic cloves, minced
04 - 2 cups fresh spinach, chopped
05 - 1 cup canned artichoke hearts, drained and finely chopped
06 - 4 oz cream cheese, softened
07 - ½ cup sour cream
08 - ½ cup grated Parmesan cheese
09 - ½ cup shredded mozzarella cheese
10 - ¼ teaspoon salt
11 - ¼ teaspoon freshly ground black pepper
12 - ¼ teaspoon crushed red pepper flakes (optional)
→ Topping
13 - ¼ cup shredded mozzarella cheese
14 - 2 tablespoons grated Parmesan cheese
15 - 1 tablespoon chopped fresh parsley for garnish
# How-to Steps:
01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - Clean the mushrooms, remove the stems, and gently hollow out the centers if needed to create more space for filling. Set mushroom caps aside.
03 - Heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
04 - Add chopped spinach and cook until just wilted, about 2 minutes. Stir in chopped artichoke hearts and cook for 1 minute more. 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. Mix until smooth and creamy.
06 - Fold in the spinach and artichoke mixture until well combined and evenly distributed throughout the cheese mixture.
07 - Spoon the filling evenly into each mushroom cap, mounding slightly. Place stuffed mushrooms on the prepared baking sheet.
08 - Sprinkle the tops with remaining mozzarella and Parmesan cheese for a golden, bubbly finish.
09 - Bake for 20 to 25 minutes, until the mushrooms are tender and the cheese topping is golden and bubbly.
10 - Remove from oven and sprinkle with fresh parsley before serving warm.
# Expert Advice:
01 -
- The cream cheese filling stays velvety while the mushroom caps become tender little vessels
- People will hover around these until every single one has vanished
02 -
- Water released from mushrooms during baking can make the filling soggy, so avoid overstuffing
- Room temperature cream cheese incorporates smoothly into the filling
03 -
- Gently press filling into caps to create space for more cheese topping
- Let them rest for 5 minutes after baking so the filling sets slightly