Cheesy Spinach Artichoke Mushrooms (Printable)

Mushrooms filled with spinach, artichokes, and cheese blend, baked golden for a savory starter or snack.

# Ingredient List:

→ Mushrooms

01 - 20 large white or cremini mushroom caps
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Filling

05 - 1 cup cooked spinach, squeezed dry and chopped
06 - 1/2 cup canned artichoke hearts, drained and finely chopped
07 - 4 ounces cream cheese, softened
08 - 1/2 cup grated Parmesan cheese
09 - 1/2 cup shredded mozzarella cheese
10 - 2 tablespoons sour cream
11 - 2 cloves garlic, minced
12 - 1/4 teaspoon crushed red pepper flakes (optional)
13 - 1/2 teaspoon dried Italian herbs
14 - Salt and black pepper, to taste
15 - Half the mushroom stems, finely chopped

→ Topping

16 - 1/4 cup shredded mozzarella cheese
17 - 2 tablespoons grated Parmesan cheese

# How to Make:

01 - Preheat the oven to 375°F and line a baking sheet with parchment paper.
02 - Clean the mushrooms and remove the stems. Reserve the caps and finely chop half of the stems.
03 - Toss mushroom caps with olive oil, salt, and black pepper. Arrange cavity side up on the prepared baking sheet.
04 - In a mixing bowl, combine cooked spinach, artichoke hearts, cream cheese, Parmesan, mozzarella, sour cream, garlic, chopped mushroom stems, crushed red pepper flakes (if using), Italian herbs, and season with salt and pepper. Blend until smooth.
05 - Spoon the filling generously into each mushroom cap.
06 - Sprinkle the tops with shredded mozzarella and grated Parmesan cheese.
07 - Bake for 20 to 25 minutes until mushrooms are tender and the topping is golden brown.
08 - Allow to cool slightly and serve warm.

# Expert Tips:

01 -
  • They taste like your favorite creamy dip, but in a pop-in-your-mouth form that feels fancy without any fuss.
  • You can prep them hours ahead and just slide them in the oven when guests arrive, leaving you free to actually enjoy the party.
  • Even people who claim they don't like mushrooms end up reaching for seconds once they taste that gooey, cheesy filling.
02 -
  • Squeeze the spinach until your hands hurt, any leftover moisture will make the filling runny and ruin the texture.
  • Don't skip seasoning the mushroom caps themselves, that little bit of salt and pepper makes a huge difference in flavor.
  • If your cream cheese is cold, the filling will be lumpy and hard to mix, let it sit out for at least 30 minutes before you start.
03 -
  • Use a small spoon or a piping bag to fill the caps neatly, it looks more professional and prevents overflow.
  • If your mushrooms release a lot of liquid while baking, tilt the pan slightly and blot it up with a paper towel before serving so they stay crispy on the bottom.
  • For a little crunch, mix panko breadcrumbs with melted butter and sprinkle on top during the last five minutes of baking.

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