Tender mushroom caps filled with creamy spinach, artichokes, and cheeses baked until golden and rich.
# 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 cup canned artichoke hearts, drained and finely chopped
06 - 4 ounces cream cheese, softened
07 - 1/2 cup grated Parmesan cheese
08 - 1/2 cup shredded mozzarella cheese
09 - 1/4 teaspoon ground black pepper
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Topping
12 - 2 tablespoons breadcrumbs (panko or regular)
13 - 1 tablespoon melted butter
# Method:
01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Gently clean mushroom caps and remove stems. Finely chop half the stems for filling; discard or save the rest.
03 - Heat olive oil in a medium skillet over medium heat. Sauté minced garlic and chopped mushroom stems for 2 minutes until fragrant.
04 - Add chopped spinach to the skillet and cook until wilted, about 2 minutes. Stir in chopped artichoke hearts and cook for 1 minute more, then remove from heat.
05 - In a mixing bowl, blend cream cheese, Parmesan, mozzarella, salt, black pepper, and red pepper flakes until smooth.
06 - Fold the sautéed spinach and artichoke mixture into the cheese mixture until well combined.
07 - Spoon the filling generously into each mushroom cap and arrange them evenly on the prepared baking sheet.
08 - Combine breadcrumbs with melted butter and sprinkle this mixture over the stuffed mushrooms.
09 - Bake for 20 to 25 minutes, or until mushrooms are tender and the tops are golden brown.
10 - Allow to cool for 5 minutes before serving to enhance flavor and ease of handling.
