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Savory Cheesy Spinach and Artichoke Stuffed Mushrooms

These creamy and tangy stuffed mushrooms are a comforting appetizer, filled with spinach, artichokes, and cheese, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Appetizer
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Mushrooms
  • 12 large cremini or button mushrooms Choose fresh, firm mushrooms.
Filling
  • 1 cup fresh spinach, chopped Fresh garlic gives it extra flavor.
  • 1 cup artichoke hearts, chopped Use jarred or canned for convenience.
  • 1 cup cream cheese, softened Microwave for 8–10 seconds if too cold.
  • 1/2 cup shredded mozzarella cheese Can swap for Monterey Jack.
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced Fresh garlic is best for flavor.
  • 1 teaspoon lemon juice
  • Salt and pepper to taste
  • Olive oil (for drizzling)

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a baking sheet.
  2. Clean the mushrooms with a damp cloth and remove the stems. Set the caps on the sheet.
  3. In a mixing bowl, stir together cream cheese, mozzarella, Parmesan, spinach, artichokes, and minced garlic. Add lemon juice, salt, and pepper to make a thick and creamy filling.
Assembly and Cooking
  1. Spoon the filling into each mushroom cap, pressing slightly to mound it on top.
  2. Drizzle with olive oil and bake for 20–25 minutes until mushrooms are tender and tops are golden brown.
  3. Let cool for a few minutes before serving.

Notes

For a meaty contrast, pair with Cheesy Ranch Potatoes and Smoked Sausage. Adjust spice level with red pepper flakes or smoked paprika, or add sun-dried tomatoes for extra flavor.