Cheesy Spinach Artichoke Mushrooms (Printable Version)

Tender mushrooms packed with cheesy spinach and artichoke filling, topped with crispy crumbs.

# Ingredient List:

→ Mushrooms

01 - 20 large white or cremini mushroom caps, stems removed and wiped clean

→ Filling

02 - 1 tablespoon olive oil
03 - 2 cups fresh spinach, chopped
04 - 1 (14 oz) can artichoke hearts, drained and finely chopped
05 - 2 cloves garlic, minced
06 - 4 oz cream cheese, softened
07 - 2 oz sour cream
08 - 2 oz grated Parmesan cheese
09 - 3 oz shredded mozzarella cheese
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
12 - Pinch of crushed red pepper flakes

→ Topping

13 - 3 tablespoons breadcrumbs
14 - 1 tablespoon melted butter

# Step-by-Step Instructions:

01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - Remove stems from mushroom caps and gently scoop out some of the inside flesh to create space for the filling. Set caps aside.
03 - Heat olive oil in a skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add chopped spinach and sauté until wilted, 2–3 minutes.
04 - Add chopped artichoke hearts to the skillet and cook for another 1–2 minutes to warm through. Remove from heat and let cool slightly.
05 - In a mixing bowl, combine cream cheese, sour cream, Parmesan, mozzarella, salt, pepper, and red pepper flakes. Stir in the spinach and artichoke mixture until well blended.
06 - Spoon the filling generously into each mushroom cap and arrange on the prepared baking sheet.
07 - In a small bowl, mix breadcrumbs with melted butter. Sprinkle evenly over stuffed mushrooms.
08 - Bake for 20–25 minutes, or until mushrooms are tender and tops are golden brown.
09 - Let cool for 5 minutes before serving warm.

# Tips from hearthlykitchen:

01 -
  • People will hover around the baking sheet, waiting for that golden bubbly topping to come out of the oven
  • The filling works beautifully as a dip if you have leftover ingredients
  • These reheat surprisingly well for next-day snacking
02 -
  • Watery mushrooms will turn your filling into a puddle in the oven. Wipe them gently with a damp cloth instead of running them under water, and skip any with slimy or dark spots.
  • Let the spinach mixture cool before mixing it with the cheeses — otherwise the heat will melt the cream cheese unevenly and you'll end up with streaky filling.
  • Don't skip the breadcrumb topping. It's not just garnish — that buttery crunch is what makes these feel restaurant-quality instead of homemade.
03 -
  • For extra flavor depth, add a teaspoon of lemon zest to the filling mixture — it brightens everything surprisingly well
  • If you only have small mushroom caps, serve them as two-bite appetizers. They'll bake faster, so start checking at 15 minutes.

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