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Savory Spinach-Artichoke Stuffed Mushroom Caps

by Linda
written by Linda
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These Savory Spinach-Artichoke Stuffed Mushroom Caps are a delightful appetizer that will wow your guests. The combination of earthy mushrooms filled with a creamy, cheesy spinach-artichoke mixture is simply irresistible.

Perfectly baked until golden, these stuffed mushrooms exude an enticing aroma that is hard to resist. They are not only flavorful but also easy to make, making them an ideal choice for parties or family gatherings.

Savory Spinach-Artichoke Stuffed Mushroom Caps

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 180 calories 12g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 12 large white mushrooms
  • 1 cup fresh spinach, chopped
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1/2 cup cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 tablespoon olive oil
  • Fresh parsley, for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Clean the mushrooms and remove the stems, creating a hollow space for the filling.
  3. In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant, about 1 minute.
  4. Add chopped spinach and artichoke hearts to the skillet, cooking until the spinach is wilted, approximately 3-4 minutes.
  5. In a mixing bowl, combine the sautéed spinach-artichoke mixture with cream cheese, Parmesan, mozzarella, salt, black pepper, and crushed red pepper flakes, mixing well until creamy.
  6. Stuff each mushroom cap generously with the spinach-artichoke mixture.
  7. Arrange the stuffed mushrooms on a baking sheet lined with parchment paper.
  8. Bake for 15-20 minutes or until the mushrooms are tender and the tops are golden brown.
  9. Remove from the oven and garnish with fresh parsley before serving. Enjoy!

Notes

Tip: For added flavor, try sprinkling some extra cheese on top of the mushrooms before baking.

  • Ingredient Substitutions: You can use any type of cheese you prefer, like feta or cheddar, in place of cream cheese for a different flavor.
  • Common Mistakes: Be careful not to overcook the mushrooms; they should be tender but still hold their shape.
  • Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven to restore their crispness.

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

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