Cheesy Spinach Artichoke Mushrooms (Print View)

Creamy spinach and artichoke filling baked in tender mushroom caps with melted cheese topping.

# What You'll Need:

→ Mushrooms

01 - 20 large white or cremini mushrooms
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon 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 - Chopped mushroom stems from half the stems

→ Topping

16 - 1/4 cup shredded mozzarella cheese
17 - 2 tablespoons grated Parmesan cheese

# How to Make:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Clean mushrooms, remove stems, and set caps aside. Finely chop half the stems for the filling.
03 - Toss mushroom caps with olive oil, salt, and black pepper. Arrange caps cavity-side up on the baking sheet.
04 - In a bowl, combine chopped spinach, artichoke hearts, cream cheese, Parmesan, mozzarella, sour cream, garlic, chopped mushroom stems, crushed red pepper flakes if using, Italian herbs, salt, and pepper until smooth.
05 - Spoon the filling generously into each mushroom cap.
06 - Sprinkle each filled mushroom with shredded mozzarella and grated Parmesan cheese.
07 - Bake mushrooms for 20 to 25 minutes until tender and tops are golden brown.
08 - Allow mushrooms to cool slightly before serving warm.

# Expert Suggestions:

01 -
  • They look fancy but come together faster than you'd think, even if you're racing the clock.
  • The creamy filling tastes like spinach artichoke dip, except you get to eat it in one perfect bite.
  • You can prep them hours ahead and just pop them in the oven when guests arrive.
  • They're rich enough to feel indulgent but light enough that people keep reaching for more.
02 -
  • If you skip squeezing the spinach dry, the filling will pool liquid and slide right off the mushrooms.
  • Let the cream cheese soften completely or you'll be fighting lumps that never quite disappear.
  • Don't overbake or the mushrooms release too much moisture and turn soggy instead of tender.
03 -
  • Use a small spoon or even a melon baller to scoop out the mushroom gills if the caps are really deep, it makes more room for filling.
  • Shred your own cheeses instead of buying pre-shredded, they melt smoother and taste fresher.
  • If you're cooking for a crowd, double the batch and use two baking sheets, they disappear faster than you'd expect.

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