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Homemade Spinach and Artichoke Stuffed Mushrooms photo

Spinach and Artichoke Stuffed Mushrooms

These Spinach and Artichoke Stuffed Mushrooms are a creamy, cheesy delight that will impress any guest!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Filling:
  • 8 ounces block-style cream cheese room temperature
  • ½ cup mayonnaise
  • ¾ cup Parmigiano Reggiano grated
  • ¾ cup Italian 4-cheese shred
  • 1 teaspoon minced garlic
  • ½ teaspoon garlic salt
  • 1 cup chopped spinach (cooked and pressed)
  • 1½ cups artichoke hearts chopped
  • 2 tablespoons chopped fresh basil
  • Salt and pepper to taste
  • 12 large white stuffing mushrooms (about 2½ inch diameter)
  • Olive oil (for greasing pan)
  • ¾ cup shredded mozzarella or unseasoned Panko breadcrumbs
  • 2 tablespoons grated Parmigiano Reggiano for topping
  • 1 pinch salt for topping
  • 1 tablespoon olive oil for drizzling over the top

Equipment

  • Baking sheet
  • Mixing bowl
  • Spoon
  • Oven
  • Measuring cups and spoons
  • Towel or sieve

Method
 

Directions:
  1. Start by cooking the chopped spinach according to the package directions. Once cooked, place the spinach in a towel or sieve and press out any excess water.
  2. In a large mixing bowl, combine the room-temperature cream cheese, mayonnaise, grated Parmigiano Reggiano, Italian 4-cheese blend, minced garlic, garlic salt, chopped spinach, chopped artichoke hearts, and fresh basil. Mix well until all ingredients are thoroughly combined. Season with salt and pepper to taste.
  3. Clean the large white mushrooms by wiping them with a damp cloth to remove any dirt. Carefully remove the stems and set aside.
  4. Using a spoon, generously fill each mushroom cap with the spinach and artichoke filling, pressing down gently to ensure it’s packed in well.
  5. Place the stuffed mushrooms on a greased baking sheet. If you’re using shredded mozzarella, sprinkle it over the tops of the stuffed mushrooms. Alternatively, if you prefer a crispy topping, mix Panko breadcrumbs with 2 tablespoons of grated Parmigiano Reggiano, a pinch of salt, and 1 tablespoon of olive oil, then sprinkle over the tops.
  6. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
  7. Once baked, remove the mushrooms from the oven and allow them to cool for a few minutes before serving.

Notes

  • These mushrooms can be assembled a day in advance and baked just before serving.
  • Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days.
  • Experiment with different cheeses for unique flavors.