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Ultra close-up macro of bubbling golden spinach artichoke stuffed cremini mushrooms with melted mozzarella and parmesan cheese pull

Warm Spinach Artichoke Stuffed Mushrooms

Plump cremini mushroom caps stuffed with a rich, creamy mixture of sautéed spinach, artichoke hearts, garlic, and cream cheese, baked with bubbly golden mozzarella and crispy panko.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings (approx. 20-24 mushrooms)
Calories: 195
Ingredients Method Nutrition

Ingredients
  

  • 20-24 large cremini (baby bella) mushrooms (stems removed)
  • 2 tbsp extra virgin olive oil (divided)
  • 4 cups (packed) fresh baby spinach
  • 1 cup marinated or canned artichoke hearts (drained & finely chopped)
  • 6 oz cream cheese (softened to room temperature)
  • 2 tbsp sour cream
  • 3 cloves fresh garlic (finely minced)
  • 1 cup whole milk mozzarella (shredded, divided)
  • 1/2 cup freshly grated parmesan cheese (divided)
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1/2 tsp garlic powder
  • 3 tbsp panko breadcrumbs
  • 1 tbsp melted unsalted butter
  • 2 tbsp fresh flat-leaf parsley (chopped, for garnish)

Method
 

  1. Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
  2. Wipe cremini mushrooms clean with a damp paper towel. Gently snap off stems. Brush outside of mushroom caps lightly with 1 tablespoon olive oil and arrange hollow-side up on the baking sheet.
  3. Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add baby spinach and cook for 1-2 minutes until wilted. Transfer to a clean towel and squeeze out all excess liquid firmly.
  4. In a mixing bowl, combine softened cream cheese, sour cream, squeezed spinach, chopped artichoke hearts, 1/2 cup mozzarella, 1/4 cup parmesan, kosher salt, black pepper, and garlic powder until smooth.
  5. Spoon filling generously into each mushroom cap, mounding slightly on top.
  6. In a small dish, toss panko breadcrumbs with melted butter, remaining 1/2 cup mozzarella, and remaining 1/4 cup parmesan. Sprinkle over tops of stuffed mushrooms.
  7. Bake for 18-20 minutes until mushrooms are tender, filling is hot, and tops are deeply golden brown and bubbling.
  8. Garnish with freshly chopped parsley and serve warm!

Nutrition

Calories: 195kcalCarbohydrates: 7gProtein: 8gFat: 15gSaturated Fat: 8gCholesterol: 40mgSodium: 320mgPotassium: 360mgFiber: 1.8gSugar: 2gVitamin A: 1450IUVitamin C: 8mgCalcium: 175mgIron: 1.3mg

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