Savory Cheesy Spinach and Artichoke Stuffed Mushrooms
Cheesy Spinach & Artichoke Stuffed Mushrooms made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 16 large button mushrooms
- 1 cup fresh spinach chopped
- 1 can 14 ounces artichoke hearts, drained and chopped
- 1 cup cream cheese softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the mushrooms with a damp cloth and remove the stems.
- Chop the mushroom stems finely and set aside.
- In a skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
- Add the chopped spinach and mushroom stems to the skillet and cook until the spinach is wilted, about 2-3 minutes.
- In a mixing bowl, combine the sautéed mixture, cream cheese, artichokes, mozzarella, Parmesan, salt, and pepper.
- Using a spoon, generously fill each mushroom cap with the mixture. Place them on a baking sheet.
- Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, until the tops are golden and bubbly.
- Remove from the oven and let them cool slightly before serving.