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Creamy Artichoke and Spinach Stuffed Mushrooms

creamy artichoke and spinach stuffed mushrooms - featured image
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These creamy artichoke and spinach stuffed mushrooms feature a golden crust and a rich, flavorful filling, perfect for appetizers or cozy dinners. Ready in under 40 minutes, they are a crowd-pleasing, nostalgic comfort food.

Ingredients

Scale
  • 20 large white or cremini mushrooms, stems removed and cleaned
  • 2 cups fresh spinach, washed and chopped (or thawed frozen spinach, squeezed dry)
  • 1 cup artichoke hearts, drained and chopped
  • 4 ounces cream cheese, softened
  • ½ cup grated Parmesan cheese
  • 2 cloves minced garlic
  • 2 tablespoons extra virgin olive oil
  • ¼ cup breadcrumbs (panko or regular)
  • Salt and black pepper to taste
  • 1 teaspoon fresh lemon juice
  • Optional: pinch of crushed red pepper flakes

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Gently clean the mushroom caps with a damp paper towel. Remove stems carefully and set aside. Arrange caps on the baking sheet, cavity side up.
  3. Finely dice the mushroom stems and set aside for the filling.
  4. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
  5. In a mixing bowl, combine cream cheese, chopped artichoke hearts, sautéed spinach and garlic, diced mushroom stems, lemon juice, salt, pepper, and half of the Parmesan cheese. Mix well until creamy and evenly combined.
  6. Using a spoon or piping bag, fill each mushroom cap generously with the creamy artichoke and spinach mixture, mounding slightly.
  7. In a small bowl, mix breadcrumbs with remaining Parmesan cheese and drizzle in remaining tablespoon of olive oil. Sprinkle this mixture evenly over the stuffed mushrooms to form a golden crust.
  8. Bake in the preheated oven for 20-25 minutes, or until tops are golden brown and mushrooms are tender. Check at 20 minutes to avoid burning.
  9. Let the mushrooms cool for a few minutes before serving. Serve warm.

Notes

Do not wash mushrooms under running water; wipe clean with a damp cloth to avoid sogginess. Sauté spinach thoroughly to remove excess moisture. Use room temperature cream cheese for a creamier filling. Toast breadcrumbs lightly if time permits for extra crunch. Watch baking time closely to prevent drying out. Let mushrooms rest before serving to set filling. For gluten-free, substitute breadcrumbs with almond flour or gluten-free panko. For dairy-free, use vegan cream cheese and nutritional yeast instead of Parmesan.

Nutrition

Keywords: stuffed mushrooms, artichoke, spinach, appetizer, creamy, golden crust, easy recipe, vegetarian, gluten-free option

Find it online: https://katedishes.com/creamy-artichoke-and-spinach-stuffed-mushrooms-easy-golden-crust-recipe/