Cheesy Spinach Artichoke Mushrooms

I wasn't planning to bring anything fancy to the potluck, but then I spotted those gorgeous mushrooms at the farmers market. Something about their smooth, firm caps made me think of those spinach dip nights my roommate and I used to have in college. By the time I got home, I'd already decided to marry the two ideas—and these stuffed mushrooms were born.

The first time I made these for a party, I watched them disappear in under ten minutes. One guest stood by the tray with a napkin, guarding the last three until her husband came back from the kitchen. That's when I knew I had something worth keeping.

Ingredients

• Large white or cremini mushrooms: Go for caps that are wide and sturdy so they hold the filling without tipping over.
• Olive oil: Just enough to keep the mushrooms from sticking and to help them brown beautifully in the oven.
• Cooked spinach: Squeeze it hard in a clean towel or you'll end up with a watery filling, trust me.
• Canned artichoke hearts: Drain them well and chop finely so every bite gets a little tangy surprise.
• Cream cheese: Let it sit at room temperature for easier mixing and a silkier texture.
• Parmesan cheese: The salty, nutty backbone of the filling that keeps it from tasting flat.
• Mozzarella cheese: Adds stretch and mild creaminess, plus it browns like a dream on top.
• Sour cream: A small spoonful brightens everything and balances the richness.
• Garlic: Mince it fresh for the best flavor, jarred just doesn't hit the same here.
• Crushed red pepper flakes: Optional, but a pinch wakes up the whole filling without making it spicy.
• Dried Italian herbs: Oregano, basil, thyme—whatever blend you have works perfectly.

Instructions

Prep the oven and mushrooms:

Preheat to 375°F and line a baking sheet with parchment. Gently twist out the mushroom stems, then toss the caps with olive oil, salt, and pepper until they glisten.

Make the filling:

Finely chop half the stems and mix them with spinach, artichokes, cream cheese, both cheeses, sour cream, garlic, herbs, and seasonings. Stir until it's smooth and cohesive, like a thick dip.

Stuff and top:

Spoon filling generously into each cap, mounding it slightly. Sprinkle with extra mozzarella and Parmesan for a golden crust.

Bake:

Slide the tray into the oven and bake for 20 to 25 minutes, until the mushrooms are tender and the tops are bubbling and browned. Let them cool for a few minutes before serving so no one burns their tongue.

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There's something about pulling these out of the oven, all golden and bubbling, that makes the kitchen feel like the heart of the house. My sister once ate six in a row and declared them better than any restaurant appetizer she'd ever paid for.

Making Them Ahead

You can stuff the mushrooms up to eight hours before baking and keep them covered in the fridge. Just add a couple extra minutes to the bake time if they go in cold, and you'll have a stress free appetizer ready when guests arrive.

Serving Suggestions

These are perfect alongside a crisp white wine like Sauvignon Blanc or even a light sparkling rosé. I've also served them with a simple arugula salad dressed in lemon and olive oil, and the peppery greens cut through the richness beautifully.

Flavor Swaps and Add Ins

If you want to experiment, try swapping mozzarella for Gruyère or fontina for a nuttier, more complex flavor. A tablespoon of fresh parsley stirred into the filling or sprinkled on top adds a bright, herby finish that makes them feel even more homemade.

• Use baby bella mushrooms if you prefer a deeper, earthier flavor.
• Add a few sun dried tomatoes to the filling for a sweet, tangy twist.
• Top with panko breadcrumbs mixed with melted butter for extra crunch.

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These mushrooms have become my go to whenever I want to impress without the stress. They're the kind of dish that makes people ask for the recipe before they've even finished chewing.

Recipe FAQs

→ What type of mushrooms work best?

Large white or cremini mushrooms are ideal for their sturdy caps and mild flavor that complement the filling well.

→ Can I prepare the filling in advance?

Yes, the filling can be mixed ahead of time and stored in the refrigerator for several hours before stuffing the mushrooms.

→ How to achieve a golden topping?

Sprinkle shredded mozzarella and Parmesan cheese on top before baking to create a golden, bubbling crust.

→ Are there good variations for the cheese blend?

Gruyère or fontina can substitute mozzarella for a richer cheesy flavor while maintaining creaminess.

→ What herbs enhance the filling’s taste?

Dried Italian herbs and fresh parsley add aromatic depth without overpowering the spinach and artichokes.

→ How should leftovers be stored?

Store cooled stuffed mushrooms in an airtight container in the refrigerator for up to 3 days and reheat gently.