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Spinach artichoke stuffed mushrooms

Spinach Artichoke Stuffed Mushrooms

Creamy spinach-artichoke filling in tender mushroom caps, baked golden. A bite-size party appetizer ready in 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 24 large cremini mushrooms stems removed
  • 2 tablespoons olive oil
  • 8 oz cream cheese softened
  • 1 cup shredded mozzarella cheese divided
  • 1/2 cup grated Parmesan cheese divided
  • 10 oz frozen spinach thawed and squeezed dry
  • 14 oz artichoke hearts drained and chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 2 tablespoons panko breadcrumbs optional
  • Fresh parsley chopped, for garnish

Method
 

  1. Preheat 375°F. Wipe mushrooms clean, remove stems. Brush with olive oil, place hollow-up on parchment-lined sheet.
  2. Pre-bake empty caps 10 min. Pour out liquid.
  3. Mix cream cheese, half mozzarella, half Parmesan, spinach, artichokes, garlic, salt, pepper, red pepper flakes.
  4. Fill each cap generously. Top with remaining mozzarella, Parmesan, and panko if using.
  5. Bake 15-18 min until golden and bubbly.
  6. Garnish with parsley. Serve warm.