Cheesy Spinach Artichoke Stuffed Mushrooms (Print View)

Creamy spinach and artichoke filled Portobello mushrooms baked to golden perfection.

# What You'll Need:

→ Mushrooms

01 - 4 large Portobello mushroom caps, stems and gills removed
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Filling

05 - 2 cups fresh spinach, chopped
06 - 1 cup canned or jarred artichoke hearts, drained and chopped
07 - 1/2 cup cream cheese, softened
08 - 1/3 cup sour cream
09 - 1/2 cup shredded mozzarella cheese
10 - 1/4 cup grated Parmesan cheese
11 - 2 cloves garlic, minced
12 - 1/4 teaspoon crushed red pepper flakes (optional)
13 - 1/4 teaspoon salt
14 - 1/4 teaspoon black pepper

→ Topping

15 - 1/2 cup shredded mozzarella cheese
16 - 2 tablespoons grated Parmesan cheese

# How to Make:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush both sides of the Portobello caps with olive oil and season with salt and black pepper. Arrange gill-side up on the prepared baking sheet.
03 - In a skillet over medium heat, sauté chopped spinach until just wilted, about 2 minutes. Remove from heat and let cool slightly.
04 - Mix the cooled spinach with chopped artichoke hearts, cream cheese, sour cream, mozzarella, Parmesan, minced garlic, crushed red pepper flakes if using, salt, and black pepper until well blended.
05 - Spoon the spinach-artichoke filling evenly into each mushroom cap, pressing gently to fill.
06 - Sprinkle the stuffed mushrooms with shredded mozzarella and grated Parmesan cheese.
07 - Bake for 20 to 25 minutes, until mushrooms are tender and cheese is melted and golden brown.
08 - Allow to cool for 5 minutes before serving.

# Expert Suggestions:

01 -
  • It's deceptively elegant—your guests will assume you spent hours in the kitchen when you barely spent thirty minutes.
  • The filling is so creamy and rich that even the most devoted meat-eaters will go back for seconds.
  • You can prep these ahead and bake them fresh when guests arrive, which is the ultimate dinner party hack.
02 -
  • Removing those dark gills isn't just for appearance—they release moisture that will make your filling wet and compromise the texture, so take your time with a spoon.
  • Don't skip the cooling step after wilting the spinach; warm spinach will soften your cream cheese prematurely and you'll end up with a runny filling.
  • Watch the oven closely in the last five minutes because the cheese can go from perfectly golden to overdone remarkably fast.
03 -
  • Use the largest Portobello caps you can find—they're more forgiving and create a better canvas for your filling than smaller mushrooms.
  • Don't skip the step of letting the mushrooms cool slightly after baking; it allows the filling to set and makes plating much easier without everything falling apart.

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