Cheesy Spinach Artichoke Mushrooms

Last Thanksgiving my sister announced she was bringing these stuffed mushrooms and I honestly thought they would be ignored next to the usual appetizers. They vanished in under five minutes and people were actually hunting through the serving dish for more. Now they are the first thing anyone asks about when we start planning parties.

I made these for a book club meeting once and we spent the first twenty minutes just talking about mushrooms instead of the book. Three people asked for the recipe before we even opened our wine. They are that kind of appetizer where people unconsciously gravitate toward the platter.

Ingredients

• 24 large white or cremini mushrooms: Look for caps with deep centers to hold more filling and skip any with slimy spots or dark gills
• 1 tablespoon olive oil: This helps the garlic bloom without burning and adds a subtle fruitiness to the filling
• 2 garlic cloves, minced: Fresh garlic makes a difference here since it is such a prominent flavor in the filling
• 2 cups fresh spinach, chopped: Frozen spinach works too but press out every drop of water or your filling will be soggy
• 1 cup canned artichoke hearts, drained and finely chopped: Marinated artichokes add extra flavor but plain ones let the cheese shine more
• 115 g (4 oz) cream cheese, softened: Room temperature cream cheese blends smoothly into the other ingredients
• ½ cup sour cream: This adds tang and keeps the filling from becoming too dense
• ½ cup grated Parmesan cheese: freshly grated Parmesan melts better and has a sharper taste than pre grated
• ½ cup shredded mozzarella cheese: Part skim mozzarella gives you that classic cheese pull without excessive greasiness
• ¼ teaspoon salt: Go light on salt since the cheeses are naturally salty
• ¼ teaspoon freshly ground black pepper: Freshly cracked pepper adds little bursts of spicy heat
• ¼ teaspoon crushed red pepper flakes: This optional addition makes the creaminess feel more exciting
• ¼ cup shredded mozzarella cheese: This final layer creates that gorgeous golden crust everyone fights over
• 2 tablespoons grated Parmesan cheese: Extra Parmesan on top adds umami depth and pretty brown specks
• 1 tablespoon chopped fresh parsley: The bright green color and fresh flavor cuts through all the rich cheese

Instructions

Preheat your oven and prepare the pan:

Heat the oven to 190°C (375°F) and line a baking sheet with parchment paper for easy cleanup later.

Prep the mushroom caps:

Clean each mushroom with a damp paper towel, twist off the stems, and gently scoop out any dark gills to create more room for the filling.

Build the flavor base:

Warm olive oil in a skillet over medium heat, add minced garlic, and let it sizzle for about 30 seconds until you can smell it.

Cook the spinach and artichokes:

Toss in the chopped spinach and stir for 2 minutes until wilted, then add the artichokes and cook for another minute before removing from heat.

Make the creamy filling:

Beat together cream cheese, sour cream, Parmesan, mozzarella, salt, pepper, and red pepper flakes until completely smooth.

Combine everything:

Fold the cooled spinach and artichoke mixture into the cheese mixture until well distributed.

Stuff the mushrooms:

Spoon the filling generously into each mushroom cap and arrange them on your prepared baking sheet.

Add the cheesy topping:

Sprinkle the remaining mozzarella and Parmesan over the stuffed mushrooms.

Bake until golden:

Bake for 20 to 25 minutes until the mushrooms are tender and the cheese is bubbling with golden brown spots.

Garnish and serve:

Let them cool for just a few minutes, then sprinkle with fresh parsley and serve while still warm.

Save

My neighbor texted me at midnight once asking for this recipe because her family would not stop talking about them. She said they have become her go to for everything from Super Bowl parties to Christmas Eve. That is the thing about appetizers this good. They make people feel taken care of.

Make Ahead Strategy

You can assemble these stuffed mushrooms up to a day ahead and store them covered in the refrigerator. The flavors actually meld together overnight. Just add a few extra minutes to the baking time if you are baking them cold from the fridge.

Mushroom Selection Secrets

I have learned that cremini mushrooms sometimes hold up better than white mushrooms because they are slightly denser. Look for caps that are roughly the same size so they cook evenly. Avoid any that look dried out or have shriveled edges.

Serving Suggestions

These mushrooms work beautifully as part of an appetizer spread or served alone as a cocktail party finger food. They are substantial enough that people do not need utensils but elegant enough for any gathering.

• Set out small cocktail napkins since they can be a little messy
• Consider doubling the recipe because they disappear faster than you expect
• Keep them warm in a 200°F oven if you are serving over an extended period

Save

Watch people take that first bite and wait for their eyes to light up. That moment is exactly why these mushrooms have earned permanent spots in our rotation.

Common Recipe Questions

→ What type of mushrooms work best for this dish?

Large white or cremini mushrooms are ideal, as their size and firmness hold the filling well and bake evenly.

→ Can I prepare these mushrooms ahead of time?

Yes, you can assemble them in advance and refrigerate. Bake them just before serving for the best texture and flavor.

→ Is it possible to make a spicier version?

Adding crushed red pepper flakes to the filling provides a mild heat. Adjust the amount to suit your spice preference.

→ What can I substitute for mozzarella cheese?

Gruyère cheese offers a nuttier taste and works well as a substitute to add depth to the cheesy topping.

→ How should I clean the mushrooms before filling?

Gently wipe mushrooms with a damp cloth or paper towel to remove dirt. Avoid soaking them to prevent sogginess.