Cheesy Spinach Artichoke Mushrooms (Printable version)
Savor baked mushrooms filled with creamy spinach, artichokes, and cheese, topped golden for a flavorful bite.
# What You'll Need:
→ Mushrooms
01 - 20 large white or cremini mushrooms
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Filling
05 - 1 cup cooked spinach, squeezed dry and chopped
06 - 1/2 cup canned artichoke hearts, drained and finely chopped
07 - 4 oz cream cheese, softened
08 - 1/2 cup grated Parmesan cheese
09 - 1/2 cup shredded mozzarella cheese
10 - 2 tablespoons sour cream
11 - 2 cloves garlic, minced
12 - 1/4 teaspoon crushed red pepper flakes (optional)
13 - 1/2 teaspoon dried Italian herbs
14 - Salt and pepper, to taste
15 - Half of mushroom stems, finely chopped
→ Topping
16 - 1/4 cup shredded mozzarella cheese
17 - 2 tablespoons grated Parmesan cheese
# How to Prepare:
01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - Clean mushrooms and remove stems. Reserve caps and finely chop half the stems for filling.
03 - Toss mushroom caps with olive oil, salt, and pepper. Arrange caps cavity side up on the baking sheet.
04 - In a mixing bowl, blend cooked spinach, artichoke hearts, cream cheese, Parmesan, mozzarella, sour cream, minced garlic, chopped mushroom stems, crushed red pepper flakes, dried Italian herbs, salt, and pepper until well combined.
05 - Generously fill each mushroom cap with the prepared mixture.
06 - Sprinkle mushroom tops evenly with shredded mozzarella and grated Parmesan cheese.
07 - Bake for 20 to 25 minutes until mushrooms are tender and the topping is golden brown.
08 - Allow mushrooms to cool slightly. Serve warm.
# Expert advice:
01 -
- They taste like spinach artichoke dip but in a tidy, poppable form that never gets soggy.
- The filling comes together in one bowl with no fancy techniques required.
- Even people who claim they don't like mushrooms end up reaching for seconds.
02 -
- If you skip squeezing the spinach dry, the filling will leak everywhere and turn soupy in the oven.
- Arranging the caps snugly on the tray keeps them from tipping over and spilling their filling.
03 -
- Don't overfill the caps or the filling will spill and burn on the pan, just mound it gently.
- Let the cream cheese soften completely so it blends smoothly without lumps.