Name: Spinach Artichoke Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 12 large cremini mushrooms, about 600 g, stems removed; 100 g frozen spinach, thawed and squeezed dry; 150 g drained, chopped artichoke hearts, canned or frozen; 150 g cream cheese, softened to room temperature; 60 g sour cream, adds tang and richness; 100 g shredded mozzarella, part-skim or whole milk; 30 g grated Parmesan, freshly grated preferred; 2 garlic cloves, minced; 25 g panko breadcrumbs, for the crispy topping; 20 g melted butter, to coat the panko; 1/4 tsp salt, adjust to taste; 1/4 tsp black pepper, freshly ground preferred; 1 tbsp chopped fresh parsley, for garnish

Description

These elegant Spinach Artichoke Stuffed Mushrooms feature tender cremini caps filled with a creamy blend of cream cheese, mozzarella, Parmesan, fresh spinach, and artichoke hearts, topped with a golden panko crust. Perfect for entertaining, meal prep, or a sophisticated appetizer that tastes restaurant-quality but comes together in under an hour.

Ingredients

Scale

12 large cremini mushrooms, about 600 g, stems removed
100 g frozen spinach, thawed and squeezed dry
150 g drained, chopped artichoke hearts, canned or frozen
150 g cream cheese, softened to room temperature
60 g sour cream, adds tang and richness
100 g shredded mozzarella, part-skim or whole milk
30 g grated Parmesan, freshly grated preferred
2 garlic cloves, minced
25 g panko breadcrumbs, for the crispy topping
20 g melted butter, to coat the panko
1/4 tsp salt, adjust to taste
1/4 tsp black pepper, freshly ground preferred
1 tbsp chopped fresh parsley, for garnish

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Instructions

Prepare the Mushroom Caps: Gently wipe each mushroom cap with a damp paper towel to remove any dirt. Using a small spoon or your fingers, scoop out the dark gills from the inside of each cap, creating a small hollow space. Pat the caps dry with paper towels to prevent excess moisture during baking.
Arrange on Baking Sheet: Place all twelve prepared mushroom caps gill-side up on a lightly buttered or parchment-lined baking sheet, spacing them about 1 inch apart.
Combine Cream Cheese Base: In a medium bowl, blend the softened cream cheese and sour cream together until smooth and well combined, about 1 minute. This creates a creamy foundation for your filling.
Add Cheeses and Seasonings: Stir in the mozzarella, Parmesan, minced garlic, salt, and black pepper until evenly distributed throughout the mixture.
Fold in Vegetables: Gently fold the thawed spinach and chopped artichoke hearts into the cheese mixture until everything is well incorporated, about 30 seconds. The filling should look creamy with visible green and artichoke pieces.
Fill the Mushrooms: Spoon approximately 1 tablespoon of the spinach artichoke filling into each mushroom cap, mounding it slightly in the center. Work efficiently so the filling doesn't dry out.
Prepare the Panko Topping: In a small bowl, toss the panko breadcrumbs with melted butter until the breadcrumbs are evenly coated and have a slightly damp appearance.
Top Each Mushroom: Sprinkle the buttered panko mixture evenly over the filling on each mushroom cap, pressing gently so it adheres to the creamy filling.
Bake the Mushrooms: Place the baking sheet in a preheated 375°F (190°C) oven and bake for 25 to 30 minutes, until the panko topping is golden brown and the cheese filling is bubbling around the edges. The mushrooms should be tender when pierced with a fork.
Cool and Garnish: Remove from the oven and let the mushrooms rest for 2 to 3 minutes. Sprinkle with fresh chopped parsley just before serving for a pop of color and freshness.

Prep Time: 15 minutes
Cook Time: 30 minutes