Cheesy Spinach Artichoke Stuffed (Printable)
Tender mushroom caps stuffed with spinach, artichokes, and three cheeses for an irresistible appetizer.
# Ingredient List:
→ 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)
# How to Make:
01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - Clean the mushrooms, remove the stems, and gently hollow out the centers if needed to make more room for filling. Set mushroom caps aside.
03 - Heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
04 - Add chopped spinach and cook until just wilted, about 2 minutes. Stir in chopped artichoke hearts and cook for 1 minute more. 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 creamy.
06 - Fold in the spinach and artichoke mixture until well combined.
07 - Spoon the filling evenly into each mushroom cap. Place stuffed mushrooms on the prepared baking sheet.
08 - Sprinkle the tops with remaining mozzarella and Parmesan cheese.
09 - Bake for 20 to 25 minutes, until the mushrooms are tender and the tops are golden and bubbly.
10 - Remove from oven and sprinkle with fresh parsley before serving.
# Expert Tips:
01 -
- That moment when you bite through the tender mushroom into the hot, creamy center is absolutely worth the 45 minutes
- They reheat surprisingly well for leftovers, if you somehow have any
02 -
- Waterlogged mushrooms are the enemy, so clean them with a damp paper towel instead of running them under water
- Overfilling seems smart until cheese spills everywhere and burns on your baking sheet, leaving you with a mess and slightly less filling in each mushroom
03 -
- Room temperature cream cheese mixes so much more easily, so take it out of the fridge at least 30 minutes before you start cooking
- Really squeeze the excess moisture out of your spinach after wilting it, otherwise your filling might end up watery instead of creamy