Description
These Spinach Artichoke Stuffed Mushrooms are a creamy, garlicky appetizer featuring tender cremini mushrooms filled with a savory blend of spinach, artichoke hearts, cream cheese, mozzarella, and Parmesan. Topped with a crispy, cheesy breadcrumb crust and baked to golden perfection, they make a delightful bite-sized treat perfect for gatherings or a flavorful snack.
Ingredients
Scale
Mushrooms
- 24 medium cremini mushrooms (choose fresh, firm mushrooms for best texture)
- 1 tablespoon olive oil (adds richness and helps prevent drying out)
Filling
- 1 cup finely chopped fresh spinach (for vibrant flavor and color)
- 1/2 cup chopped canned artichoke hearts (tangy essence)
- 4 ounces cream cheese, softened (for easy mixing)
- 1/2 cup shredded mozzarella (melty goodness)
- 1/4 cup grated Parmesan (nutty depth of flavor)
- 1 small garlic clove, minced (fresh for enhanced taste)
- 1/4 teaspoon kosher salt (balances flavors)
- 1/8 teaspoon black pepper (adds warmth)
- Pinch of red pepper flakes (optional, for a little heat)
Topping
- 2 tablespoons panko breadcrumbs (for a crunchy finish)
- 2 tablespoons grated Parmesan (for cheesy topping)
Instructions
- Preparation: Preheat your oven to 375°F (190°C). Line a rimmed sheet pan with parchment paper or lightly grease it to prevent sticking.
- Prepare Mushrooms: Brush each mushroom cap generously with olive oil, then arrange them hollow-side up on the prepared sheet pan.
- Make Filling: In a mixing bowl, combine the finely chopped spinach, chopped artichoke hearts, softened cream cheese, shredded mozzarella, 1/4 cup grated Parmesan, minced garlic, kosher salt, black pepper, and optional red pepper flakes. Mix thoroughly until the filling is smooth and well combined.
- Stuff Mushrooms: Spoon the prepared filling generously into each mushroom cap, mounding it slightly to create an appealing presentation.
- Add Topping: In a small bowl, toss the panko breadcrumbs with the remaining 2 tablespoons of grated Parmesan. Sprinkle this mixture evenly over the stuffed mushrooms to create a crispy, cheesy crust.
- Bake: Place the stuffed mushrooms in the preheated oven and bake for 18 to 20 minutes, or until the mushrooms are tender and the tops are lightly golden and bubbly.
- Rest and Serve: Remove the mushrooms from the oven and let them rest on the pan for about 5 minutes before serving to allow the filling to set slightly.
Notes
- Use fresh, firm cremini mushrooms for best texture and flavor.
- Softening the cream cheese beforehand ensures a smooth filling.
- The red pepper flakes are optional and can be omitted or increased based on heat preference.
- Ensure mushrooms are hollowed properly by gently removing stems to hold more filling.
- Panko breadcrumbs provide a crunchy texture; you can substitute with regular breadcrumbs if needed, though texture may vary.
- These stuffed mushrooms are best served warm for maximum flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
