Get ready to transform your appetizer game with these irresistible Spinach and Artichoke Stuffed Mushrooms that are about to become the star of every gathering! Imagine biting into a perfectly roasted mushroom cap filled with a creamy, cheesy mixture that combines the earthy richness of spinach and the tangy sophistication of artichoke hearts. These bite-sized delights are not just a recipe—they're a culinary experience that will have your guests begging for more, guaranteed to elevate your hosting skills from ordinary to extraordinary.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 12 large mushrooms, stems removed
- 1 cup fresh spinach, chopped
- 1 cup artichoke hearts, chopped
- 1/2 cup cream cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Carefully clean the mushrooms using a damp paper towel, removing any dirt. Gently remove the stems, creating a hollow cavity for the stuffing, and set aside.
- In a medium mixing bowl, combine cream cheese, chopped spinach, chopped artichoke hearts, minced garlic, grated Parmesan cheese, and breadcrumbs. Mix thoroughly until all ingredients are well incorporated.
- Season the mixture with salt and pepper, tasting and adjusting the seasoning to ensure a balanced flavor profile.
- Using a small spoon, carefully fill each mushroom cap with the spinach and artichoke mixture, mounding slightly and ensuring an even distribution.
- Arrange the stuffed mushrooms on the prepared baking sheet, leaving a small space between each mushroom to allow for even cooking.
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown and slightly crispy.
- Remove from the oven and let cool for 5 minutes to allow the filling to set and prevent burning.
- Serve warm as an appetizer or side dish, garnishing with additional fresh chopped parsley or a sprinkle of extra Parmesan cheese if desired.
Tips
- Choose large, firm mushrooms with intact caps to ensure a sturdy base for your stuffing.
- Pat mushrooms completely dry before stuffing to prevent excess moisture during baking.
- For extra flavor, consider adding a pinch of red pepper flakes or fresh herbs to the filling.
- Don't overstuff the mushrooms; a heaping teaspoon is usually perfect to prevent spillage.
- Use room temperature cream cheese for easier mixing and smoother filling.
- For a golden, crispy top, consider broiling for 1-2 minutes at the end of cooking.
- Prepare the filling ahead of time and refrigerate to let flavors meld together.
- Serve immediately after cooking for the best texture and temperature.
Nutrition Facts
Calories: 85kcal
Carbohydrates: 4g
Protein: 5g
Fat: 6g
Saturated Fat: g
Cholesterol: 15mg