Cheesy Spinach Artichoke Mushrooms (Printable version)
Baked mushrooms stuffed with creamy spinach, artichokes, and cheese blend for a flavorful bite.
# Ingredient list:
→ Mushrooms
01 - 20 large white or cremini mushrooms
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon ground 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 of the mushroom stems, finely chopped
→ Topping
16 - 1/4 cup shredded mozzarella cheese
17 - 2 tablespoons grated Parmesan cheese
# Directions:
01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - Clean mushrooms and remove stems. Reserve caps and finely chop half of the stems.
03 - Toss mushroom caps with olive oil, salt, and black pepper. Arrange caps cavity-side up on the prepared baking sheet.
04 - In a mixing bowl, combine cooked spinach, chopped artichoke hearts, cream cheese, Parmesan, mozzarella, sour cream, minced garlic, chopped mushroom stems, crushed red pepper flakes if using, dried Italian herbs, salt, and pepper. Mix until smooth and well blended.
05 - Spoon filling generously into each mushroom cap.
06 - Sprinkle each stuffed mushroom with shredded mozzarella and grated Parmesan.
07 - Bake for 20 to 25 minutes until mushrooms are tender and the tops turn golden brown.
08 - Allow to cool slightly before serving warm.
# Expert Tips:
01 -
- They taste like the best spinach artichoke dip you've ever had, but in a warm, bite-sized package.
- You can prep them hours ahead and just pop them in the oven when guests arrive.
- Even people who claim they don't like mushrooms ask for the recipe.
02 -
- If you skip squeezing the spinach dry, the filling will turn soupy and slide right off the mushroom.
- Don't overbake or the mushrooms will shrink and release too much liquid onto the pan.
03 -
- Use a small spoon or a piping bag to fill the caps neatly without making a mess on the pan.
- If your mushrooms are releasing a lot of liquid, blot the caps with a paper towel before stuffing them.