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Savory Cheesy Spinach & Artichoke Stuffed Mushrooms

Cheesy Spinach & Artichoke Stuffed Mushrooms made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 12 large cremini or button mushrooms
  • 1 cup fresh spinach chopped
  • 1 cup artichoke hearts chopped
  • 1 cup cream cheese softened
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/4 teaspoon red pepper flakes optional

Instructions

  • Preheat the oven to 375°F (190°C).
  • Clean the mushrooms and remove the stems.
  • In a skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
  • Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
  • In a mixing bowl, combine sautéed garlic and spinach, artichoke hearts, cream cheese, Parmesan cheese, mozzarella cheese, salt, pepper, and red pepper flakes.
  • Spoon the filling into the mushroom caps, pressing down slightly to pack it in.
  • Arrange the stuffed mushrooms on a baking sheet and bake for 20-25 minutes.
  • Remove from the oven and let them cool slightly before serving.