Cheesy Spinach and Artichoke Stuffed Mushrooms

The first time I brought these to a friends game night, I thought Id made way too many. Within fifteen minutes, the platter was empty and three people were hovering around the kitchen asking if there were more hiding somewhere in the oven. Now I double the batch automatically.

Ive learned the hard way that nobody cares about the fancy main course when these mushrooms are on the table. My sister-in-law finally admitted she filled up on them before Thanksgiving dinner one year and barely touched her turkey.

Ingredients

• 24 large white or cremini mushrooms: Look for caps with deep centers to hold maximum filling, and skip any with slimy spots or dark gills
• 1 tablespoon olive oil: This helps the garlic bloom without burning and adds a subtle fruitiness to the spinach
• 2 garlic cloves, minced: Fresh garlic is non-negotiable here, the jarred stuff lacks that aromatic punch
• 2 cups fresh spinach, chopped: Frozen spinach works in a pinch but fresh keeps the texture lighter and less watery
• 1 cup canned artichoke hearts, drained and finely chopped: Get them packed in water, not the marinated kind which can taste too acidic
• 115 g (4 oz) cream cheese, softened: Let it sit on the counter for at least 30 minutes so it blends smoothly
• ½ cup sour cream: This adds a tang that cuts through all the rich cheese
• ½ cup grated Parmesan cheese: The salty, nutty flavor grounds the whole filling
• ½ cup shredded mozzarella cheese: Reserve some for topping because that melted cheese blanket is essential
• ¼ teaspoon salt: Go easy here since the cheeses already bring plenty of saltiness
• ¼ teaspoon freshly ground black pepper: Freshly cracked makes a noticeable difference in depth
• ¼ teaspoon crushed red pepper flakes: Optional, but I never skip it for that gentle background heat
• ¼ cup shredded mozzarella cheese: For the topping, creates that irresistible cheese pull
• 2 tablespoons grated Parmesan cheese: Extra Parm on top creates those crispy browned corners everyone fights over
• 1 tablespoon chopped fresh parsley: Mostly for looks but it adds a fresh bite against all the richness

Instructions

Get your oven ready:

Preheat to 190°C (375°F) and line a baking sheet with parchment paper, which saves you from scrubbing baked-on cheese later

Prep the mushrooms:

Clean them gently with a damp cloth, remove the stems, and hollow out the centers slightly to create room for all that filling

Cook the aromatics:

Heat olive oil in a skillet over medium heat, add garlic and sauté for just 30 seconds until you can smell it

Wilt the spinach:

Add chopped spinach and cook for about 2 minutes until it collapses, then stir in the artichoke hearts for one final minute

Make the filling:

In a mixing bowl, combine cream cheese, sour cream, Parmesan, mozzarella, salt, pepper, and red pepper flakes until completely smooth

Combine everything:

Fold the spinach and artichoke mixture into the cheese blend, then let it cool for a few minutes so its easier to handle

Stuff the mushrooms:

Spoon the filling generously into each cap, mounding it slightly because it settles during baking

Add the cheese blanket:

Sprinkle the tops with the remaining mozzarella and Parmesan, pressing lightly so it sticks

Bake until bubbly:

Bake for 20 to 25 minutes until the mushrooms are tender and the cheese is golden brown in spots

Finish and serve:

Let them cool for just a couple of minutes, then scatter with fresh parsley and get them to the table fast

Save

Last New Years Eve, I made three batches because my husband kept eating them fresh out of the oven before they even hit the serving platter. We ended up eating dinner standing up in the kitchen, and it was honestly perfect.

Make-Ahead Magic

Ive discovered that the filling actually develops more flavor after sitting in the fridge overnight, so I often make it the day before a party. Store it in an airtight container and bring it to room temperature for about 20 minutes before stuffing the mushrooms.

Mushroom Selection Secrets

After years of experimenting, I know that cremini mushrooms offer more flavor than plain white buttons, but both work beautifully here. Avoid mushrooms that look shriveled or have gills that are already darkening, as they wont hold their shape during baking.

Serving Suggestions

These work as cocktail party food, but Ive also served them alongside a simple green salad for a light dinner. They reheat beautifully so I often bake them an hour early and keep them warm in a low oven.

• Set out toothpicks nearby so guests can grab them easily
• A squeeze of fresh lemon over the top right before serving brightens everything
• Pair with something crisp and cold to cut through the richness

Save

Watch people faces when that first golden mushroom hits their plate, and youll understand why these are worth the minimal effort. Pure comfort food in one or two bites.

Recipe Questions & Answers

→ Can I prepare these stuffed mushrooms ahead of time?

Yes! You can assemble the stuffed mushrooms up to a day in advance and refrigerate. Bake them just before serving for the best texture and flavor. Add a few extra minutes to the baking time if cooking them cold from the refrigerator.

→ What type of mushrooms work best for stuffing?

Large white button mushrooms or cremini mushrooms work equally well. Choose caps that are roughly the same size for even cooking. Look for mushrooms with deep, open cups to hold plenty of filling without spilling over.

→ Can I substitute the cheeses in the filling?

Absolutely! Gruyère adds a nutty flavor, while Swiss or fontina provide excellent melting properties. For a sharper taste, try aged cheddar or Asiago. Just keep the total quantity similar to maintain the creamy texture.

→ How do I prevent the mushrooms from becoming watery?

Avoid washing mushrooms under running water—wipe them clean with a damp cloth instead. Also, be sure to cook the spinach until most moisture evaporates before mixing it with the cheeses. This keeps the filling thick and creamy rather than soupy.

→ What can I serve with these stuffed mushrooms?

These make excellent appetizers on their own, but pair wonderfully with crusty bread, crackers, or a fresh green salad. For a party spread, consider serving alongside other finger foods like bruschetta or deviled eggs.