Spinach and Artichoke Stuffed Mushrooms
Elevate your appetizer game with these irresistible Spinach and Artichoke Stuffed Mushrooms—bite-sized bundles of creamy, cheesy perfection! Featuring tender mushroom caps filled with a luscious blend of sautéed spinach, artichoke hearts, cream cheese, and a duo of Parmesan and mozzarella, this recipe is a crowd-pleaser that’s rich in flavor and effortless to prepare. A crispy panko breadcrumb topping, infused with butter and a touch of garlic, adds a satisfying crunch to every bite. Ready in just 45 minutes, these oven-baked stuffed mushrooms are perfect for entertaining, holiday gatherings, or simply treating yourself to a restaurant-quality snack at home. Get ready to impress with this easy yet elegant finger food!
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Recipe Information
Ingredients
- 16 pieces large white or cremini mushrooms
- 2 cups fresh spinach
- 1 cup artichoke hearts
- 4 ounces cream cheese
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 pieces garlic cloves, minced
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
- 0.5 cup panko breadcrumbs
- 2 tablespoons butter, melted
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Clean the mushrooms by gently wiping them with a damp paper towel. Carefully remove the stems and hollow out the caps using a small spoon. Reserve the stems for another use or discard them.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the fresh spinach and cook until wilted, about 2-3 minutes. Remove the spinach and chop it finely.
Roughly chop the artichoke hearts and combine them with the chopped spinach in a medium mixing bowl.
Add the cream cheese, 1/2 cup of Parmesan cheese, 1/2 cup of mozzarella cheese, minced garlic, salt, black pepper, and red pepper flakes (if using) to the bowl. Mix thoroughly until the filling is smooth and evenly combined.
Spoon the filling into the mushroom caps, slightly mounding it on top.
In a small bowl, mix the panko breadcrumbs with the melted butter. Stir in the remaining 1/2 cup of Parmesan cheese.
Sprinkle the breadcrumb mixture over the stuffed mushrooms, pressing gently to adhere.
Arrange the stuffed mushrooms on the prepared baking sheet, spaced slightly apart.
Drizzle the remaining 1 tablespoon of olive oil over the mushrooms to help with browning.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the topping is golden brown.
Remove the mushrooms from the oven and allow them to cool slightly before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 757 mg | 33% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.0 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 334 mg | 26% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 313 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
