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Cheesy Spinach Artichoke Stuffed Mushrooms

Spinach artichoke stuffed mushrooms are filled with creamy spinach, artichoke hearts, mozzarella, and Parmesan, then baked until tender and lightly golden. Sautéing the chopped mushroom stems first helps keep the filling flavorful and the skillet nearly dry.
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Prep Time 20 minutes
Cook Time 32 minutes
cooling and resting 10 minutes
Total Time 1 hour 2 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the mushrooms
  • 18 cremini mushrooms large (about 1 1/2 pounds), wiped clean, stems removed and finely chopped
  • 2 tbsp olive oil divided
For the filling
  • 5 oz baby spinach chopped
  • 2 cloves garlic minced
  • 8 oz cream cheese softened
  • 1 cup artichoke hearts drained, chopped
  • 0.5 cup low-moisture mozzarella shredded
  • 0.25 cup Parmesan grated
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 10-inch skillet
  • 1 rimmed baking sheet

Method
 

Make the filling
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Heat 1 tablespoon of the olive oil in a 10-inch skillet over medium heat, add the chopped mushroom stems, and cook for 4 to 5 minutes, stirring, until softened and their moisture has evaporated.
  4. Add the spinach and garlic and cook for 2 to 3 minutes, stirring, until the spinach is wilted and the skillet is nearly dry.
  5. Transfer the spinach mixture to a bowl and cool for 5 minutes.
  6. Stir the cream cheese, artichoke hearts, mozzarella, Parmesan, salt, and pepper into the spinach mixture until evenly combined.
Stuff and bake
  1. Brush the mushroom caps with the remaining 1 tablespoon olive oil.
  2. Arrange the mushroom caps cavity side up on the prepared baking sheet.
  3. Spoon the filling into the caps.
  4. Bake for 20 to 25 minutes, until the mushrooms are tender and the filling is hot and lightly golden.
  5. Let the mushrooms rest on the baking sheet for 5 minutes before serving.

Notes

For the best texture, drain the artichoke hearts well before chopping. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the cream cheese filling may become grainy. Reduced-fat cream cheese can be used as a lighter option.