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Crispy Baked Spinach Artichoke Stuffed Mushrooms Easy Perfect Parmesan Crust Recipe

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These crispy baked spinach artichoke stuffed mushrooms feature a creamy filling topped with a golden parmesan crust, perfect as an appetizer or side dish that’s quick and satisfying.

Ingredients

Scale
  • 20 medium baby bella mushrooms, wiped clean and stems removed
  • 2 cups fresh spinach, chopped (or frozen, drained well)
  • 1 cup artichoke hearts, chopped (canned or jarred, drained)
  • 4 ounces cream cheese, softened
  • 1/4 cup sour cream (or Greek yogurt as substitute)
  • 3/4 cup grated parmesan cheese, divided
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • 1 teaspoon Italian seasoning

Instructions

  1. Preheat oven to 400°F (200°C). Arrange cleaned mushroom caps on a baking sheet, hollow side up. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt. Roast for about 10 minutes until they begin to soften and release moisture.
  2. While mushrooms roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
  3. In a medium bowl, combine cooked spinach and garlic, chopped artichoke hearts, softened cream cheese, sour cream, 1/2 cup grated parmesan, Italian seasoning, salt, pepper, and red pepper flakes if using. Stir until smooth and creamy. Adjust seasoning to taste.
  4. Stuff each mushroom cap evenly with the spinach artichoke mixture, forming a generous mound but not overfilling.
  5. Sprinkle the remaining 1/4 cup parmesan cheese evenly over the stuffed mushrooms to form the crust.
  6. Bake for 15-18 minutes until cheese is bubbling and golden brown. For extra crispiness, broil for the last 1-2 minutes, watching carefully to avoid burning.
  7. Remove from oven and let rest for 5 minutes before serving.

Notes

Pre-roasting mushrooms prevents excess moisture and soggy crust. Use freshly grated parmesan for best crust crispiness. Let mushrooms rest after baking for better texture. Avoid overfilling to prevent spilling and sogginess. For reheating, use oven at 350°F for 10 minutes to maintain crispness.

Nutrition

Keywords: stuffed mushrooms, spinach artichoke dip, parmesan crust, baked mushrooms, appetizer, easy recipe, vegetarian, gluten-free

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