Cheesy Spinach Artichoke Stuffed Mushrooms (Print Page)

Creamy spinach and artichoke filling baked inside large, tender Portobello mushroom caps for a savory bite.

# What You 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
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

# Directions:

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 pepper. Place them gill-side up on the prepared baking sheet.
03 - In a large skillet over medium heat, add the chopped spinach and cook until just wilted, about 2 minutes. Remove from heat and let cool slightly.
04 - In a medium bowl, combine the wilted spinach, chopped artichoke hearts, cream cheese, sour cream, mozzarella, Parmesan, garlic, crushed red pepper flakes, salt, and black pepper. Mix until well blended.
05 - Spoon the spinach-artichoke mixture evenly into each mushroom cap, pressing gently to fill.
06 - Sprinkle the stuffed mushrooms with the topping mozzarella and Parmesan.
07 - Bake for 20 to 25 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
08 - Let cool for 5 minutes before serving.

# Expert Tips:

01 -
  • The mushrooms get so tender and juicy that they feel almost decadent, and nobody suspects it is vegetarian until you tell them.
  • You can stuff them in the morning and bake them right before dinner, which means less last-minute scrambling.
  • The creamy filling stays gooey and melted while the cheese on top browns into this beautiful golden crust that makes you want to eat more than one.
02 -
  • If your Portobello caps are smaller than your hand, add an extra minute or two to the baking time because they will take longer to get tender.
  • Do not skip removing the gills because they hold onto moisture and can make the filling soggy, and that bitter earthy taste will take over everything else.
  • Drain your artichokes really well because any extra liquid in the filling makes the whole dish weepy and watery.
03 -
  • Use the largest mushroom caps you can find because they hold more filling and look more dramatic on the plate.
  • Softening your cream cheese at room temperature for fifteen minutes makes mixing the filling faster and easier, with no stubborn lumps fighting back.

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