Cheesy Spinach Artichoke Mushrooms (Printable version)

Tender mushrooms filled with creamy spinach, artichoke, and cheese blend delivering rich, savory flavors.

# What You'll 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

# How to Prepare:

01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - Place the 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 let cool slightly.
05 - In a mixing bowl, blend the spinach-artichoke mixture with cream cheese, mozzarella, Parmesan, salt, black pepper, and red pepper flakes if using until thoroughly combined.
06 - Spoon the filling evenly into each mushroom cap, mounding slightly. Sprinkle with extra Parmesan cheese on top.
07 - Bake for 22 to 25 minutes, or until mushrooms are tender and the filling is golden and bubbly.
08 - Remove from oven and allow to cool for 5 minutes before serving.

# Expert advice:

01 -
  • They look impressive enough to serve at parties but come together in under an hour with ingredients you probably have on hand.
  • The filling is forgiving and deeply flavorful—you could make these with your eyes closed and they'd still taste incredible.
  • They're the kind of appetizer that disappears first, which means less cleanup and more compliments.
02 -
  • Don't skip draining the artichokes thoroughly—excess liquid will make the filling watery and prevent proper browning.
  • Mushrooms release water as they cook, so if you're concerned about a soggy filling, you can gently squeeze cooked spinach through a clean kitchen towel before mixing.
  • Room temperature cream cheese is non-negotiable—cold cream cheese will create lumps and won't incorporate smoothly with the other ingredients.
03 -
  • Choose mushrooms of similar size so they bake evenly—if one is significantly larger, it might need extra time while smaller ones dry out.
  • Don't overmix the filling once you combine it; gentle folding keeps the texture light and prevents the cream cheese from becoming dense and gluey.

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