Cheesy Spinach Artichoke Mushrooms (Print View)
Savory mushroom caps with spinach, artichokes, and creamy cheeses, perfect for a flavorful party snack.
# What You'll Need:
→ 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 (14 oz) can artichoke hearts, drained and finely chopped
06 - 4 oz 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
# How to Make:
01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - Arrange 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 and sauté until wilted, about 2 minutes. Stir in chopped artichoke hearts and cook for an additional minute. Remove from heat and let mixture cool slightly.
05 - In a mixing bowl, blend 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 mushroom caps, mounding slightly, then sprinkle with extra Parmesan cheese.
07 - Bake for 22 to 25 minutes until mushrooms are tender and filling is golden and bubbly.
08 - Remove from oven and allow to cool for 5 minutes before serving.
# Expert Suggestions:
01 -
- They feel fancy enough for a dinner party but come together in under an hour with ingredients you probably already have.
- The creamy, savory filling somehow tastes indulgent while being genuinely easy to make.
- One bite and people ask if you made them from scratch, which is always a nice moment.
02 -
- Overcrowding the mushrooms on your baking sheet means they steam instead of bake, so give them a little space between each cap.
- Draining your artichokes really well makes all the difference—canned artichokes hold onto liquid, and too much moisture will make your filling watery instead of creamy.
- The mushrooms shrink as they cook, so that mound of filling looks almost comically large before baking, which is exactly right.
03 -
- Clean your mushrooms with a damp paper towel instead of washing them, which prevents them from absorbing excess water and becoming waterlogged during baking.
- If you're making these for a crowd, you can assemble them the morning of and bake them right before guests arrive for that impressive warm-from-the-oven effect.