Cheesy Spinach and Artichoke Stuffed Mushrooms (Printable)
Savory mushroom caps filled with creamy spinach, artichoke, and cheese blend. Perfect party appetizer or snack.
# What You 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
# Steps:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Clean mushrooms and remove stems. Gently hollow out centers to create additional filling space if needed. Set caps aside.
03 - Heat olive oil in skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant.
04 - Add chopped spinach to skillet and cook 2 minutes until wilted. Stir in artichoke hearts and cook 1 minute more. Remove from heat and cool slightly.
05 - Combine cream cheese, sour cream, Parmesan, mozzarella, salt, black pepper, and red pepper flakes in mixing bowl. Mix until smooth and creamy.
06 - Fold spinach and artichoke mixture into cheese base until well incorporated.
07 - Spoon filling evenly into each mushroom cap. Arrange on prepared baking sheet.
08 - Sprinkle remaining mozzarella and Parmesan cheese over tops of stuffed mushrooms.
09 - Bake 20–25 minutes until mushrooms are tender and cheese is golden and bubbly.
10 - Remove from oven and sprinkle with fresh parsley. Serve warm.
# Expert Advice:
01 -
- They disappear faster than any other appetizer Ive ever served
- The filling can be made ahead and kept in the fridge for easy assembly
- That moment when the cheese bubbles and turns golden brown is pure kitchen magic
02 -
- Waterlogged mushrooms are the enemy, so never soak them and pat them dry after cleaning
- The filling heats up faster than the mushrooms cook, so dont skip the hollowing step or the centers will be raw
- These reheat surprisingly well at 175°C (350°F) for about 10 minutes if you somehow have leftovers
03 -
- Swap in Gruyère for half the mozzarella if you want something more sophisticated
- Add a tablespoon of chopped sun-dried tomatoes to the filling for extra depth