Creamy Spinach Artichoke Mushrooms (Printable)

Tender mushrooms filled with creamy spinach, artichokes, and cheeses, baked until golden and delicious.

# Ingredient List:

→ Mushrooms

01 - 24 large white or cremini mushrooms, stems removed and cleaned

→ Filling

02 - 1 tablespoon olive oil
03 - 2 cloves garlic, minced
04 - 2 cups fresh spinach, chopped
05 - 1 cup canned artichoke hearts, drained and finely chopped
06 - 4 ounces cream cheese, softened
07 - ½ cup grated Parmesan cheese
08 - ½ cup shredded mozzarella cheese
09 - ¼ teaspoon ground black pepper
10 - ¼ teaspoon salt
11 - ¼ teaspoon crushed red pepper flakes (optional)

→ Topping

12 - 2 tablespoons breadcrumbs (panko or regular)
13 - 1 tablespoon melted butter

# How-To Steps:

01 - Preheat oven to 375°F and line a baking sheet with parchment paper or lightly grease it.
02 - Clean mushroom caps, remove stems, set caps aside, and finely chop half the stems for filling.
03 - Heat olive oil in a medium skillet over medium heat; sauté garlic and chopped mushroom stems for 2 minutes until fragrant.
04 - Add chopped spinach to skillet and cook until wilted, about 2 minutes; stir in chopped artichokes and cook 1 minute more, then remove from heat.
05 - In a bowl, mix cream cheese, Parmesan, mozzarella, salt, pepper, and red pepper flakes until smooth.
06 - Fold the cooked spinach and artichoke mixture into the cheese blend until fully combined.
07 - Spoon the filling generously into each mushroom cap and arrange them on the prepared baking sheet.
08 - Combine breadcrumbs with melted butter and sprinkle evenly over the stuffed mushrooms.
09 - Bake for 20 to 25 minutes, or until mushrooms are tender and toppings turn golden brown.
10 - Let the stuffed mushrooms cool for 5 minutes before serving.

# Expert Advice:

01 -
  • They look impressive but come together faster than you'd think, leaving you time to actually enjoy your guests.
  • The creamy filling with spinach and artichoke hits that savory, indulgent note people crave at parties without feeling heavy.
  • You can prep them hours ahead and just pop them in the oven when people arrive, so there's no last minute panic.
02 -
  • If your mushrooms release a lot of liquid while baking, it's because they weren't wiped dry enough; a damp towel works better than rinsing them under water.
  • Softened cream cheese is non-negotiable; I once tried mixing it straight from the fridge and ended up with a lumpy filling that never came together properly.
  • Don't skip the resting time after baking; those few minutes let the filling set so it doesn't ooze out when someone picks one up.
03 -
  • Use a small spoon or cookie scoop to portion the filling evenly so every mushroom looks consistent and bakes at the same rate.
  • If you're making a big batch, double the topping recipe; that buttery, crispy layer is what people remember most.
  • Let the skillet cool slightly before mixing the spinach and artichoke into the cheese, or the cream cheese will melt too much and turn the filling runny.
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