Ingredients
Scale
For the Mushrooms:
- 16-20 baby bella (cremini) mushrooms, stems removed
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Filling:
- 2 cups fresh baby spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 4 oz cream cheese, softened
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 2-3 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
- 1 tablespoon olive oil (for cooking spinach)
Optional Topping:
- ¼ cup additional shredded mozzarella or Parmesan for topping
- Fresh parsley or basil for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Prepare Mushrooms: Clean mushrooms with a damp paper towel. Remove stems carefully by twisting them out, creating a cavity for filling. Use a small spoon to gently scrape out any dark gills if desired (optional—this creates more room but isn’t necessary). Brush mushroom caps with olive oil and season lightly with salt and pepper. Arrange on prepared baking sheet, cavity side up.
- Cook Spinach: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add chopped spinach and cook for 2-3 minutes, stirring frequently, until wilted and reduced. Transfer to a paper towel and squeeze out excess moisture thoroughly—this is important to prevent watery filling.
- Prepare Filling: In a medium bowl, combine softened cream cheese, Parmesan, mozzarella, cooked spinach (squeezed dry), chopped artichokes, salt, pepper, and Italian seasoning. Mix until well combined and creamy.
- Stuff Mushrooms: Using a spoon or small cookie scoop, generously fill each mushroom cap with the spinach artichoke mixture, mounding it slightly. Pack filling in well. If desired, sprinkle additional mozzarella or Parmesan on top of each.
- Bake: Bake for 18-22 minutes until mushrooms are tender and filling is golden brown on top. The filling should be bubbly and cheese melted.
- Garnish and Serve: Let cool for 5 minutes (filling will be very hot). Garnish with fresh chopped parsley or basil if desired. Serve warm.
Notes
- Remove excess moisture from spinach and artichokes—water is the enemy of good filling.
- Room temperature cream cheese mixes smoothly; cold creates lumps.
- Don’t skip seasoning—mushrooms need salt to bring out flavor.
- Can be assembled up to 24 hours ahead; refrigerate covered, bake when ready.
- If mushrooms release a lot of liquid during baking, carefully drain before serving.
- Mushrooms are best served within 1-2 hours of baking while still warm.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 125
- Sugar: 2g
- Sodium: 285mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 24mg