Cheesy Spinach Artichoke Mushrooms (Printable)

Savory mushroom caps filled with creamy spinach, artichokes, and melted cheeses for a delicious appetizer.

# Ingredient List:

→ Mushrooms

01 - 24 large white or cremini mushrooms, stems removed and cleaned

→ Filling

02 - 1 tablespoon olive oil
03 - 2 cloves garlic, minced
04 - 2 cups fresh spinach, chopped
05 - 1 (14 oz) can artichoke hearts, drained and finely chopped
06 - 4 oz cream cheese, softened
07 - 3/4 cup grated mozzarella cheese
08 - 1/4 cup grated Parmesan cheese
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Topping

12 - 2 tablespoons grated Parmesan cheese

# How to Make:

01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - Place cleaned mushroom caps, stem-side up, on the prepared baking sheet.
03 - Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
04 - Add chopped spinach to the skillet and sauté until wilted, about 2 minutes. Stir in chopped artichoke hearts and cook for an additional minute. Remove from heat and let cool slightly.
05 - In a mixing bowl, combine the spinach-artichoke mixture with cream cheese, mozzarella, Parmesan, salt, black pepper, and crushed red pepper flakes if using. Mix until fully blended.
06 - Spoon the filling evenly into each mushroom cap, mounding slightly. Sprinkle with extra Parmesan cheese.
07 - Bake for 22 to 25 minutes or until mushrooms are tender and the filling is golden and bubbly.
08 - Remove from the oven and allow to cool for 5 minutes before serving.

# Expert Tips:

01 -
  • They're deceptively simple to make but taste like you've been cooking all day.
  • One batch disappears faster than you can refill the platter at any gathering.
  • The creamy filling stays perfect whether you bake them fresh or prepare ahead.
02 -
  • Moisture is the enemy; squeeze those artichoke hearts dry and pat the mushroom caps with a paper towel before filling, or you'll end up with a soggy, watery mess.
  • Don't skip the cooling step—the filling firms up just enough during those 5 minutes, and the mushrooms become tender enough to eat without falling apart on your plate.
03 -
  • Let your cream cheese sit out for 15 minutes before mixing so it blends smoothly without lumps breaking up your filling.
  • If your mushroom caps release liquid as they bake, gently tilt the pan and blot them with a paper towel halfway through—this keeps the filling from getting soggy.

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