Cheesy Spinach Artichoke Mushrooms (Printable)
Tender mushrooms stuffed with creamy spinach and artichoke filling topped with breadcrumbs and cheese.
# What's Needed:
→ Mushrooms
01 - 20 large white or cremini mushroom caps, stems removed and wiped clean
→ Filling
02 - 1 tablespoon olive oil
03 - 2 cups fresh spinach, chopped
04 - 1 (14 oz) can artichoke hearts, drained and finely chopped
05 - 2 cloves garlic, minced
06 - 4 oz cream cheese, softened
07 - 2 oz sour cream
08 - 2 oz grated Parmesan cheese
09 - 3 oz shredded mozzarella cheese
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
12 - Pinch of crushed red pepper flakes
→ Topping
13 - 3 tablespoons breadcrumbs
14 - 1 tablespoon melted butter
# How to Make It:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Remove stems from mushroom caps and gently scoop out some of the inside flesh to create room for filling. Wipe caps clean and set aside.
03 - Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add chopped spinach and sauté until wilted, 2–3 minutes.
04 - Stir in chopped artichoke hearts and cook for 1–2 minutes until warmed through. 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 well blended.
06 - Fold the cooked spinach and artichoke mixture into the cheese mixture until evenly distributed.
07 - Spoon the filling generously into each mushroom cap, mounding slightly. Arrange stuffed mushrooms on the prepared baking sheet.
08 - In a small bowl, mix breadcrumbs with melted butter. Sprinkle evenly over the stuffed mushrooms.
09 - Bake for 20–25 minutes until mushrooms are tender and topping is golden brown.
10 - Let cool for 5 minutes before serving warm.
# Tips for Success:
01 -
- They disappear faster than you can announce they're ready, the ultimate crowd-pleasing ego boost
- The creamy filling scooped into tender mushroom caps creates that perfect pop-in-your-mouth ratio everyone fights over
02 -
- Overfilling the mushroom caps is actually encouraged here because the filling holds its shape beautifully and those little mounds get gloriously golden
- Room temperature cream cheese makes all the difference between a smooth, luscious filling and one with annoying tiny lumps
03 -
- After scooping out the mushroom stems, chop them finely and sauté with the spinach for extra mushroom flavor and zero waste
- Let the filling come to room temperature before stuffing so it spreads easily and doesn't tear the delicate mushroom caps