Creamy Spinach Artichoke Mushrooms (Printable)

Tender mushroom caps filled with a creamy blend of spinach, artichokes, and cheeses, baked golden and delicious.

# What You Need:

→ Mushrooms

01 - 24 large white or cremini mushroom caps, 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 - 1/2 cup grated Parmesan cheese
08 - 1/2 cup shredded mozzarella cheese
09 - 1/4 teaspoon ground black pepper
10 - 1/4 teaspoon salt
11 - 1/4 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. Line a baking sheet with parchment paper or lightly grease it.
02 - Clean mushroom caps and gently remove stems. Set caps aside. Finely chop half of the stems for the filling; discard or reserve the rest.
03 - Heat olive oil in a skillet over medium heat. Sauté garlic and chopped mushroom stems for 2 minutes until fragrant.
04 - Add chopped spinach to the skillet and cook until wilted, about 2 minutes. Stir in chopped artichokes and cook for an additional 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 cooked spinach, artichoke, and mushroom stem mixture into the cheese blend until fully integrated.
07 - Spoon the filling generously into each mushroom cap and place them evenly on the prepared baking sheet.
08 - Combine breadcrumbs with melted butter and sprinkle evenly over the stuffed mushrooms.
09 - Bake in the preheated oven for 20 to 25 minutes, until mushrooms are tender and the topping is golden brown.
10 - Allow the stuffed mushrooms to cool for 5 minutes before serving.

# Expert Suggestions:

01 -
  • They look fancy but come together faster than you'd think, especially if you prep the filling ahead.
  • The creamy, cheesy interior with a hint of garlic and artichoke makes them dangerously easy to eat by the handful.
  • They work just as well on a casual game night platter as they do at an elegant cocktail hour.
02 -
  • Pat the artichokes completely dry or the filling will weep moisture and turn soupy, I learned this after a tray of sad, watery mushrooms.
  • Don't overfill the caps past the brim or the filling spills onto the pan and burns, a heaping spoonful is perfect.
  • Use softened cream cheese or you'll fight lumps forever, twenty minutes on the counter makes all the difference.
03 -
  • Choose mushrooms that are similar in size so they cook evenly, mismatched caps mean some burn while others stay undercooked.
  • If the filling seems too thick, add a teaspoon of the liquid from the artichoke can to loosen it just enough to spoon easily.
  • Let the baked mushrooms rest a few minutes before plating, the filling firms up slightly and stays put instead of sliding off when picked up.
Return