Cheesy Spinach Artichoke Mushrooms

I was scrambling to throw together something impressive for a last-minute dinner party when I spotted a carton of mushrooms in the fridge. I remembered a friend once raving about stuffed mushrooms she'd had at a wedding, so I grabbed what I had—spinach, artichokes, and way too much cheese—and hoped for the best. They vanished in minutes, and I've been making them ever since.

The first time I made these for my neighbor's book club, I watched everyone pause mid-conversation to ask what was in them. One woman even took a photo before biting in, which felt like the highest compliment. I realized then that these little mushrooms had a way of making any gathering feel a bit more special.

Ingredients

• Large white or cremini mushrooms: Go for caps that are firm and wide enough to hold a generous spoonful of filling without toppling over.
• Olive oil: A quick toss keeps the mushrooms from drying out in the oven and adds a subtle richness.
• Cooked spinach: Squeeze it bone-dry or the filling will turn watery, trust me on this one.
• Canned artichoke hearts: Drain them well and chop them fine so they blend seamlessly into the creamy mix.
• Cream cheese: Let it soften on the counter for easier stirring and a smoother, lump-free filling.
• Parmesan cheese: Freshly grated melts better and tastes sharper than the pre-shredded kind.
• Mozzarella cheese: Shred it yourself if you can, the packaged stuff sometimes clumps instead of melting.
• Sour cream: Just a couple tablespoons add tang and keep the filling from feeling too heavy.
• Garlic: Mince it fresh for a punchy flavor that mellows beautifully as it bakes.
• Crushed red pepper flakes: Optional, but a pinch gives the filling a gentle warmth that sneaks up on you.
• Dried Italian herbs: A half teaspoon pulls everything together without overpowering the cheese.

Instructions

Prep the oven and pan:

Preheat to 375°F and line a baking sheet with parchment so nothing sticks. This small step saves you scrubbing later.

Prepare the mushrooms:

Wipe the caps clean with a damp towel and twist off the stems. Chop half the stems finely and toss the rest, or save them for stock.

Season the caps:

Toss them with olive oil, salt, and pepper, then arrange them hollow side up on the sheet. They'll soak up the seasoning as they bake.

Mix the filling:

Combine spinach, artichokes, cream cheese, Parmesan, mozzarella, sour cream, garlic, chopped stems, herbs, and a pinch of red pepper if you like heat. Stir until it's smooth and everything is evenly distributed.

Stuff the caps:

Spoon the filling into each mushroom, mounding it slightly. Don't be shy, these are meant to be generous.

Top with cheese:

Sprinkle mozzarella and Parmesan over the filling so it gets golden and bubbly in the oven.

Bake until golden:

Slide them in for 20 to 25 minutes, until the mushrooms are tender and the tops turn a beautiful bronzed color. Let them cool for a minute or two before serving so the filling sets just enough.

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I'll never forget the evening my brother-in-law, who claims he hates vegetables, ate six of these without realizing they were packed with spinach and artichokes. When I told him, he just shrugged and reached for another. That's when I knew this recipe was a keeper.

Make Ahead Magic

Assemble the mushrooms up to eight hours before you need them, cover the tray with plastic wrap, and stash it in the fridge. When it's showtime, pull them out, add the cheese topping, and bake. They taste just as good as if you'd stuffed them that very minute, and you get to spend more time with your guests instead of hiding in the kitchen.

Swaps and Twists

If you want to switch things up, try Gruyère or fontina instead of mozzarella for a nuttier, more elegant flavor. A tablespoon of fresh parsley stirred into the filling brightens everything, and a splash of white wine in the mix adds a subtle depth that feels fancy. I've even crumbled a little cooked bacon on top when I'm feeling indulgent, and no one ever complains.

Serving Suggestions

These mushrooms are perfect on their own, but they also play well with others. I like to set them out with a platter of crackers, some grapes, and a wedge of brie for a casual spread. A crisp Sauvignon Blanc or a light Pinot Grigio cuts through the richness beautifully. If you're serving them as a starter before dinner, three or four per person feels just right.

• Arrange them on a wooden board with fresh herbs tucked around the edges for a rustic look.
• Serve with toothpicks if you're keeping things casual and finger-food friendly.
• Pair with a simple arugula salad dressed in lemon and olive oil to balance the creamy filling.

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Every time I make these, someone asks for the recipe, and I'm always happy to share it. They're proof that a handful of simple ingredients and a little creativity can turn into something people actually remember.

Recipe FAQs

→ What type of mushrooms work best for stuffing?

Large white or cremini mushrooms with firm caps hold fillings well and roast evenly, making them ideal for stuffing.

→ Can I prepare the stuffed mushrooms in advance?

Yes, assemble the mushrooms and refrigerate them unbaked for up to 8 hours before baking to save time.

→ How can I make the filling creamier?

Using a combination of cream cheese, sour cream, and shredded cheeses ensures a rich and creamy filling texture.

→ Are there any good alternatives to mozzarella in this dish?

Gruyère or fontina cheeses provide a unique cheesy flavor and melt well as alternatives to mozzarella.

→ What temperature and time are best for baking stuffed mushrooms?

Baking at 375°F (190°C) for 20–25 minutes softens mushrooms and melts the cheese topping to a golden finish.

→ How can I add more herbaceous notes to the filling?

Fresh parsley or additional dried Italian herbs can be mixed into the filling for enhanced herbal aroma and taste.