Cheesy Spinach Artichoke Mushrooms (Printable version)
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 can (14 oz) artichoke hearts, drained and finely chopped
06 - 4 ounces 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
# Directions:
01 - Set 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 skillet and sauté until wilted, approximately 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, blend the spinach-artichoke mixture with cream cheese, mozzarella, Parmesan, salt, black pepper, and red pepper flakes if using, until thoroughly combined.
06 - Spoon the filling evenly into each mushroom cap, mounding slightly. Sprinkle with extra grated Parmesan cheese.
07 - Bake filled mushrooms for 22 to 25 minutes, or until tender and the filling is golden and bubbly.
08 - Remove from oven and allow to cool for 5 minutes prior to serving.
# Expert Tips:
01 -
- They look elegant but taste like comfort—no one needs to know how ridiculously easy they are.
- The filling tastes better than it has any right to, thanks to garlic and cream cheese doing all the heavy lifting.
- They disappear from platters faster than you'd expect, which somehow feels like a personal victory.
02 -
- Don't skip cleaning the mushroom stems—leaving them in creates a sad, soggy texture and leaves no room for filling.
- Softened cream cheese mixes in smoothly without lumps, while cold cream cheese turns your filling into a frustrating mess.
- The filling stays creamy only if you don't overcook it—watch the oven closely those last few minutes and pull them out the moment the cheese bubbles.
03 -
- Drain your canned artichokes thoroughly—excess moisture is the enemy of a good filling.
- Grate your own cheeses if you can; pre-shredded cheese contains anti-caking agents that prevent proper melting and create a grainy texture.