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- 12 large portobello mushrooms - 1 cup fresh spinach, finely chopped - 1 cup canned artichoke hearts, thoroughly drained and coarsely chopped - 1 cup cream cheese, softened - 1/2 cup grated Parmesan cheese - 1/2 cup shredded mozzarella cheese - 2 cloves garlic, minced - 1 tablespoon fresh lemon juice - 1/4 teaspoon red pepper flakes (optional) - Salt and freshly ground black pepper, to taste - 2 tablespoons extra virgin olive oil - Fresh parsley, chopped, for garnishing When making spinach artichoke stuffed mushrooms, choose fresh and high-quality ingredients. The portobello mushrooms serve as a great base. Their large size holds the filling well. Fresh spinach adds a nice green color and nutrients. Use canned artichoke hearts for convenience. They blend perfectly with the cheese. For the cheese, cream cheese is key. It gives a rich and creamy texture. Parmesan adds a sharp flavor, while mozzarella makes it gooey. Minced garlic gives aroma and depth. A squeeze of fresh lemon juice brightens the dish. If you like heat, add red pepper flakes. Don't forget seasoning. Salt and pepper enhance all the flavors. Olive oil helps sauté the filling and adds richness. Fresh parsley not only looks nice but also adds a fresh taste. Enjoy gathering these ingredients. They will combine to create a delightful treat! {{ingredient_image_2}} - Preheat the oven to 375°F (190°C). - Clean the portobello mushrooms with a damp cloth. Remove the stems and scoop out the dark gills inside. - Heat olive oil in a skillet over medium heat. - Add minced garlic and sauté for about 1 minute until fragrant. - Toss in the chopped spinach and artichokes. Cook for 2-3 minutes until the spinach wilts. - In a large bowl, mix the softened cream cheese, grated Parmesan, and shredded mozzarella. - Add lemon juice and optional red pepper flakes. Season with salt and black pepper. Mix until smooth. - Fold in the sautéed spinach and artichoke mixture. - Generously fill each mushroom cap with the cheese and veggie mixture. Press it down lightly. - Arrange the stuffed mushrooms on a baking tray lined with parchment paper. - Place the tray in the oven and bake for 25-30 minutes. Look for tender mushrooms and golden tops. - Once baked, let them cool for a few minutes. Garnish with fresh parsley before serving. To make the best stuffing, mix the cheeses and veggies well. I like to use cream cheese, Parmesan, and mozzarella. This blend gives a rich and creamy texture. Don’t forget the spinach and artichokes! They add flavor and color. Make sure you chop everything finely. This helps the filling fit well in the mushroom caps. To keep your mushrooms from getting soggy, first, dry them off. Use a damp cloth for cleaning. Next, scoop out the gills carefully. This creates space for the stuffing and helps them cook better. Place the stuffed mushrooms on parchment paper. This prevents sticking and makes cleanup easy. Bake them at 375°F for 25-30 minutes. This time helps them cook evenly and get nice and golden on top. For a beautiful display, serve the stuffed mushrooms on a rustic platter. Neatly arrange them and sprinkle extra parsley for color. Pair them with a light salad or some crusty bread. This makes a great meal. You can also serve them with a simple dipping sauce. A tangy sauce can add a nice contrast to the rich filling. Pro Tips Choose the Right Mushrooms: Opt for large portobello mushrooms as they can hold more stuffing and provide a hearty base for your dish. Fresh Ingredients Matter: Using fresh spinach and high-quality cheeses will enhance the flavor and texture of your stuffed mushrooms. Don’t Overstuff: While it’s tempting to pile on the filling, overstuffing can cause the mushrooms to overflow and become messy during baking. Let Them Rest: Allow the mushrooms to cool for a few minutes after baking. This helps the filling set slightly and makes them easier to serve. {{image_4}} You can swap out cream cheese and mozzarella for other cheeses. Try ricotta for a lighter feel. Goat cheese adds a tangy taste. For a bolder flavor, use cheddar or gouda. Each cheese gives a unique twist to the dish. To make these stuffed mushrooms heartier, add cooked chicken or sausage. Chop them finely and mix them into the cheese filling. This adds flavor and texture. For a savory kick, try spicy sausage. It balances well with the creamy cheese. If you want a vegan version, use plant-based cream cheese. Nutritional yeast can replace Parmesan for a cheesy flavor. Also, try using cashew cream for a rich texture. These swaps keep the dish tasty without animal products. To keep your stuffed mushrooms fresh, place them in an airtight container. You want to refrigerate them within two hours of cooking. This helps prevent any food safety issues. Store them in the fridge for up to three days. Make sure to separate layers with parchment paper if stacking. This helps avoid squishing the mushrooms. When you want to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the stuffed mushrooms on a baking tray. Cover them with foil to keep moisture in. Heat for about 15-20 minutes. This method helps maintain the texture and flavor. Avoid reheating in the microwave. It can make the mushrooms soggy and less tasty. If you want to save stuffed mushrooms for later, freezing is a great option. First, let them cool completely. Then, place each mushroom in a single layer on a baking sheet. Freeze them for about two hours until firm. After that, transfer them to a freezer-safe bag or container. They can last for up to three months. When ready to eat, thaw them in the fridge overnight before reheating. This ensures they stay flavorful and delicious. Stuffed mushrooms last about 3 to 4 days in the fridge. Store them in an airtight container. This keeps them fresh and tasty. If they smell off or look strange, toss them. Yes! You can prepare stuffed mushrooms a day ahead. Just fill the mushrooms and cover them. Store in the fridge until you are ready to bake. This saves time and makes hosting easier. These mushrooms pair well with many dishes. You can serve them with a crisp salad. A light pasta dish also works nicely. For drinks, try a chilled white wine or sparkling water. This recipe for stuffed mushrooms combines fresh ingredients, flavorful cheeses, and simple steps. You learned how to prepare, bake, and best store these treats. Plus, I shared tips for perfecting and customizing your dish. Now, you can easily impress guests with delicious stuffed mushrooms. With the right choices, you can adjust the recipe to fit your taste. Enjoy creating this meal and sharing it with friends and family!

Cheesy Spinach Artichoke Stuffed Mushrooms

Delicious stuffed mushrooms filled with a creamy mixture of spinach, artichokes, and cheeses, perfect as an appetizer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 12 large portobello mushrooms
  • 1 cup fresh spinach, finely chopped
  • 1 cup canned artichoke hearts, thoroughly drained and coarsely chopped
  • 1 cup cream cheese, softened to room temperature
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup mozzarella cheese, shredded
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon red pepper flakes (optional, for a hint of spice)
  • to taste Salt and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • to taste Fresh parsley, chopped, for garnishing

Instructions
 

  • Preheat the oven to 375°F (190°C) to ensure it's hot enough for baking the mushrooms.
  • Prepare the mushrooms: Use a damp cloth to gently clean the portobello mushrooms. Carefully remove the stems and, using a small spoon, gently scoop out the dark gills inside to create enough space for the stuffing.
  • Sauté the filling: In a medium skillet, pour in the olive oil and heat over medium heat. Once the oil is shimmering, add the minced garlic. Sauté for about 1 minute, or until the garlic becomes fragrant and starts to turn golden.
  • Add spinach and artichokes: Toss the chopped spinach into the skillet and cook for about 2-3 minutes, stirring occasionally, until the spinach is wilted. Next, add the chopped artichoke hearts, cooking them for an additional 2 minutes. Once done, remove the skillet from the heat and allow the mixture to cool slightly.
  • Combine the cheeses: In a large mixing bowl, add the softened cream cheese, grated Parmesan cheese, shredded mozzarella cheese, lemon juice, and the optional red pepper flakes for a touch of heat. Season with salt and freshly cracked pepper. Mix everything thoroughly until smooth and well-combined.
  • Incorporate the vegetables: Gently fold the sautéed spinach and artichoke mixture into the cheese mixture, ensuring everything is evenly distributed.
  • Stuff the mushrooms: Generously fill each portobello mushroom cap with the creamy cheese and veggie filling, pressing down lightly to pack it in securely.
  • Arrange for baking: Place the stuffed mushrooms on a baking tray lined with parchment paper to prevent sticking and for easy cleanup.
  • Bake: Put the tray in the oven and bake for 25-30 minutes, or until the mushrooms are tender and the tops are beautifully golden brown and bubbly.
  • Finishing touches: Once baked, remove from the oven and let the stuffed mushrooms cool for a few minutes on the tray. Before serving, garnish with freshly chopped parsley for a burst of color and flavor.

Notes

Serve warm on a rustic platter with a sprinkle of parsley.
Keyword artichoke, cheesy, spinach, stuffed mushrooms