Cheesy Spinach Artichoke Mushrooms (Print Version)

Savor mushrooms stuffed with spinach, artichokes, and a blend of cheeses, baked until golden and bubbling.

# What You Need:

→ Mushrooms

01 - 24 large white or cremini mushrooms, stems removed and cleaned

→ Filling

02 - 1 tablespoon olive oil
03 - 2 garlic cloves, minced
04 - 2 cups fresh spinach, chopped
05 - 1 cup canned artichoke hearts, drained and finely chopped
06 - 4 oz cream cheese, softened
07 - ½ cup sour cream
08 - ½ cup grated Parmesan cheese
09 - ½ cup shredded mozzarella cheese
10 - ¼ teaspoon salt
11 - ¼ teaspoon freshly ground black pepper
12 - ¼ teaspoon crushed red pepper flakes (optional)

→ Topping

13 - ¼ cup shredded mozzarella cheese
14 - 2 tablespoons grated Parmesan cheese
15 - 1 tablespoon chopped fresh parsley (for garnish)

# Directions:

01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - Clean the mushrooms, remove the stems, and gently hollow out the centers if needed to create more space for the filling. Set mushroom caps aside.
03 - Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
04 - Add chopped spinach to the skillet and cook until just wilted, about 2 minutes. Stir in chopped artichoke hearts and cook for 1 additional minute. Remove from heat and let cool slightly.
05 - In a mixing bowl, combine cream cheese, sour cream, grated Parmesan, shredded mozzarella, salt, black pepper, and red pepper flakes. Mix until fully incorporated and creamy.
06 - Fold the cooked spinach and artichoke mixture into the cheese base until well combined.
07 - Spoon the filling evenly into each mushroom cap, mounding slightly. Arrange stuffed mushrooms on the prepared baking sheet.
08 - Sprinkle the tops of each stuffed mushroom with the remaining mozzarella and Parmesan cheese.
09 - Bake for 20 to 25 minutes, until the mushrooms are tender and the cheese topping is golden brown and bubbly.
10 - Remove from oven and sprinkle with fresh chopped parsley immediately before serving. Serve warm for best texture and flavor.

# Insider Tips:

01 -
  • The filling is impossibly creamy while the mushrooms stay meaty and substantial
  • They reheat beautifully so you can make them hours before guests arrive
  • Each bite packs that restaurant quality spinach artichoke dip flavor into a tidy handheld package
02 -
  • Overfilling the mushrooms causes them to tip over during baking, so mound the filling slightly but keep the base stable
  • Letting the spinach mixture cool before mixing with cheese prevents the cheese from melting too soon and separating
  • Baking directly on the pan without parchment can make the mushrooms stick, so do not skip the lining step
03 -
  • Grating your own Parmesan makes a huge difference in melting and flavor compared to pre grated
  • Use a small cookie scoop instead of a spoon for evenly sized portions that look professional

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