Cheesy Spinach Artichoke Mushrooms (Print Page)

Mushroom caps filled with a creamy spinach and artichoke blend topped with melted cheeses.

# What You 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 can (14 oz) 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

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Place cleaned 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 to the skillet and sauté until wilted, approximately 2 minutes. Stir in chopped artichoke hearts and cook for an additional minute. Remove from heat and allow to cool slightly.
05 - In a mixing bowl, combine the spinach-artichoke mixture with cream cheese, mozzarella, Parmesan, salt, black pepper, and red pepper flakes if using. Mix thoroughly until well incorporated.
06 - Spoon the filling evenly into mushroom caps, mounding it slightly. Sprinkle each filled cap with the extra Parmesan cheese.
07 - Bake mushrooms for 22 to 25 minutes, until tender and the filling is golden and bubbly.
08 - Remove from oven and allow to cool for 5 minutes prior to serving.

# Expert Tips:

01 -
  • They're basically a party trick that requires less skill than you'd think, which means you can confidently make them without the stress.
  • The creamy, cheesy filling is so satisfying that even people who claim they don't like mushrooms will eat three of them.
  • You can prep these hours ahead and just pop them in the oven when guests arrive, giving you actual free time to breathe.
02 -
  • Removing stems and gently scraping out the dark gills prevents mushrooms from holding onto excess water that would water down your filling.
  • Softened cream cheese is non-negotiable—cold cream cheese will create lumps that no amount of stirring will fix.
03 -
  • Buy slightly larger mushrooms than you think you need; they shrink during cooking, and you want them substantial enough to feel like an actual bite.
  • Mix your filling at room temperature so the cheese incorporates smoothly and the texture stays creamy rather than clumpy.

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