Description
Spinach Artichoke Stuffed Mushrooms are a creamy, garlicky appetizer perfect for parties.
Ingredients
Scale
- 24 medium cremini mushrooms
- 1 tablespoon olive oil
- 1 cup finely chopped spinach
- 1/2 cup chopped canned artichoke hearts
- 4 ounces cream cheese
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1 small garlic clove, minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- pinch red pepper flakes (optional)
- 2 tablespoons panko breadcrumbs
- 2 tablespoons grated Parmesan for topping
Instructions
- Preheat your oven to 375°F. Prepare a rimmed sheet pan by lining it with parchment paper or lightly greasing it.
- Brush each mushroom cap with olive oil and arrange hollow-side up on the prepared sheet pan.
- Mix the filling by combining chopped spinach, artichoke hearts, softened cream cheese, shredded mozzarella, 1/4 cup Parmesan, minced garlic, kosher salt, black pepper, and optional red pepper flakes in a bowl until smooth.
- Spoon the filling generously into each mushroom cap, mounding slightly for presentation.
- Toss the panko breadcrumbs with the remaining 2 tablespoons of Parmesan and sprinkle over the stuffed mushrooms.
- Bake the mushrooms in the preheated oven for 18–20 minutes until tender and tops are lightly golden.
- Rest the stuffed mushrooms for about 5 minutes before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 90
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 15 mg
Keywords: Spinach Artichoke Stuffed Mushrooms, appetizer, vegetarian, party food