Cheesy Spinach Artichoke Stuffed Mushrooms (Print View)

Tender mushroom caps stuffed with creamy spinach, artichokes, and melted cheese for an irresistible appetizer.

# What You'll Need:

→ Mushrooms

01 - 24 large white or cremini mushrooms, stems removed and cleaned

→ Filling

02 - 1 tablespoon olive oil
03 - 2 garlic cloves, minced
04 - 2 cups fresh spinach, chopped
05 - 1 cup canned artichoke hearts, drained and finely chopped
06 - 4 oz cream cheese, softened
07 - ½ cup sour cream
08 - ½ cup grated Parmesan cheese
09 - ½ cup shredded mozzarella cheese
10 - ¼ teaspoon salt
11 - ¼ teaspoon freshly ground black pepper
12 - ¼ teaspoon crushed red pepper flakes (optional)

→ Topping

13 - ¼ cup shredded mozzarella cheese
14 - 2 tablespoons grated Parmesan cheese
15 - 1 tablespoon chopped fresh parsley for garnish

# How to Make:

01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - Clean the mushrooms, remove the stems, and gently hollow out the centers if needed to make more room for filling. Set mushroom caps aside.
03 - Heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
04 - Add chopped spinach and cook until just wilted, about 2 minutes. Stir in chopped artichoke hearts and cook for 1 minute more. Remove from heat and let cool slightly.
05 - In a mixing bowl, combine cream cheese, sour cream, Parmesan, mozzarella, salt, pepper, and red pepper flakes. Mix until creamy.
06 - Fold in the spinach and artichoke mixture until well combined.
07 - Spoon the filling evenly into each mushroom cap. Place stuffed mushrooms on the prepared baking sheet.
08 - Sprinkle the tops with remaining mozzarella and Parmesan cheese.
09 - Bake for 20 to 25 minutes, until the mushrooms are tender and the tops are golden and bubbly.
10 - Remove from oven and sprinkle with fresh parsley before serving.

# Expert Suggestions:

01 -
  • The filling comes together faster than you can preheat the oven and tastes like something from a fancy restaurant
  • They reheat beautifully so you can prep them hours before guests arrive and nobody will know
  • Each mushroom is like a tiny bite of warm cheesy comfort food that somehow disappears from the plate instantly
02 -
  • Overfilling the mushroom caps causes the filling to spill out during baking, so resist the urge to mound it too high
  • Letting the spinach mixture cool before mixing it with the cheese prevents the cream cheese from melting and separating
  • These are best served warm but still taste delicious at room temperature if your party goes long
03 -
  • Save the mushroom stems and sauté them with eggs the next morning for a quick breakfast
  • If your mushrooms seem especially wet, pat them dry with paper towels before stuffing to prevent sogginess
  • A piping bag makes filling the mushrooms quick and neat, but a spoon works perfectly fine too

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