Cheesy Spinach Artichoke Mushrooms (Print Page)

Tender mushroom caps filled with creamy spinach, artichokes, and melted cheeses for a savory bite.

# What You Need:

→ Mushrooms

01 - 20 large white or cremini mushroom caps
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 pepper, to taste
15 - Chopped stems from half of the mushroom stems

→ Topping

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

# Directions:

01 - Preheat the oven to 375°F and line a baking sheet with parchment paper.
02 - Clean and remove stems from mushrooms. Set aside caps and finely chop half of the stems.
03 - Toss mushroom caps with olive oil, salt, and black pepper. Arrange 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, red pepper flakes if using, Italian herbs, salt, and pepper. Stir until smooth.
05 - Spoon the filling evenly into each mushroom cap.
06 - Sprinkle shredded mozzarella and Parmesan over the filled caps.
07 - Bake for 20 to 25 minutes until mushrooms are tender and topping is golden brown.
08 - Allow to cool slightly before serving warm.

# Expert Tips:

01 -
  • They disappear faster than you can refill the platter, which means you won a party without even trying.
  • The creamy filling tastes indulgent but comes together in one bowl with no fancy technique required.
  • You can prep them hours ahead and just slide them into the oven when guests arrive.
02 -
  • Squeeze the spinach until your hands hurt, I learned this after serving watery mushrooms once and never lived it down.
  • Do not skip seasoning the mushroom caps themselves, that little bit of salt and pepper makes them taste intentional instead of just a vehicle for cheese.
03 -
  • Use a small spoon or a piping bag to fill the caps neatly, it looks polished and keeps your hands clean.
  • If the mushrooms release a lot of liquid while baking, tilt the tray slightly and blot it up with a paper towel halfway through so the bottoms stay firm instead of soggy.

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