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- 12 large portobello mushrooms - 1 cup fresh spinach, chopped - 1 cup canned artichoke hearts, drained and chopped - 1 cup cream cheese, softened - 1/2 cup grated Parmesan cheese - 1/2 cup mozzarella cheese, shredded - 2 cloves garlic, minced - 1 tablespoon lemon juice - 1/4 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, for garnish I love using Philadelphia cream cheese for its smoothness. For cheeses, Kraft Parmesan and Sargento mozzarella are great choices. They melt well and add nice flavor. For mushrooms, look for large portobellos at your local market. They should feel firm and have a smooth cap. Don't have artichokes? Try using cooked spinach instead for a twist. You can swap cream cheese with Greek yogurt for a lighter option. If you want a bit more kick, use pepper jack cheese instead of mozzarella. For a dairy-free version, try vegan cream cheese and nutritional yeast. {{ingredient_image_1}} To start, preheat your oven to 375°F (190°C). Next, grab your large portobello mushrooms. Clean them with a damp cloth. Remove the stems carefully. Use a spoon to scoop out the gills. This creates a nice space for your filling. Now, heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add 2 cloves of minced garlic. Sauté it for about 1 minute. It will smell great! Then, toss in 1 cup of chopped fresh spinach. Cook until it wilts, about 2-3 minutes. After that, add 1 cup of drained and chopped canned artichoke hearts. Cook for another 2 minutes. Remove the skillet from heat and let it cool. In a large bowl, mix 1 cup of softened cream cheese, 1/2 cup of grated Parmesan cheese, and 1/2 cup of shredded mozzarella cheese together. Add 1 tablespoon of lemon juice, 1/4 teaspoon of red pepper flakes, and salt and pepper to taste. Stir until everything is well combined. Now, fold in the cooled spinach and artichoke mixture. Combine it until fully mixed. Take each portobello cap and spoon the cheese and vegetable mixture into it. Pack it in gently. Place the stuffed mushrooms on a baking tray lined with parchment paper. Bake the mushrooms for 25-30 minutes. They should be tender and the tops golden brown. Once done, take them out and let them cool for a few minutes. For a nice touch, garnish with fresh parsley before serving. Enjoy your tasty spinach artichoke stuffed mushrooms! Start with large portobello mushrooms. Their size holds a lot of filling. Clean them gently with a damp cloth. Remove the stems and scoop out the gills to make room for stuffing. This step helps the mushrooms cook evenly. When mixing the filling, use softened cream cheese. It blends well with the other cheeses. Make sure to fold in your spinach and artichokes gently. This keeps the mixture fluffy and light. Spoon the filling generously into each mushroom. Press down slightly to pack it in without breaking the caps. One common mistake is using dry mushrooms. Always choose fresh ones for the best flavor. Another issue is overcooking the filling. Cook it just long enough for the spinach to wilt. If you bake the mushrooms too long, they can become soggy. Keep an eye on them; they should be tender but not mushy. Do not skip the lemon juice. It brightens the flavors and adds balance. Forgetting the seasoning can also dull the taste. Always add salt and pepper to enhance your dish. To boost flavor, consider adding red pepper flakes. They give a nice kick without being overpowering. Fresh herbs, like parsley or thyme, can add brightness. You can also mix in some chopped sun-dried tomatoes for extra flavor. For texture, try mixing in some breadcrumbs. This adds a nice crunch to the creamy filling. You can also use a mix of cheeses for depth. Try adding a bit of goat cheese or feta for a tangy twist. These small changes can elevate your stuffed mushrooms into a memorable treat. Pro Tips Choosing the Right Mushrooms: Opt for large, firm portobello mushrooms that have a nice cap to hold the stuffing well. Mixing the Filling: Ensure that the cream cheese is softened before mixing; this will help achieve a smooth, creamy consistency for the filling. Add Extra Flavor: Consider adding chopped sun-dried tomatoes or a splash of Worcestershire sauce to the filling for an additional layer of flavor. Serving Suggestions: Serve these stuffed mushrooms with a side of marinara sauce for dipping, or atop a bed of mixed greens for a fresh presentation. {{image_2}} You can easily make these mushrooms vegetarian. Just stick to the original recipe. The blend of spinach, artichokes, and cheese brings a rich flavor. If you want to add more veggies, try bell peppers or zucchini. They mix well and add more color. You can also swap in your favorite herbs for extra taste. Chives or basil work nicely. Want to add some protein? Consider chicken or sausage. Cook the meat first and chop it up. Mix it with the spinach and artichoke filling. This will make the dish heartier. If you use chicken, I suggest rotisserie for ease. For sausage, try Italian or spicy sausage for a kick. Cheese lovers can switch things up too. Instead of cream cheese, try ricotta or goat cheese. These cheeses will change the texture and flavor slightly. You can also use cheddar or Gruyère for a different taste. Mixing different cheeses can create a unique flavor. Just be sure to balance the flavors so they blend well. After enjoying your spinach artichoke stuffed mushrooms, store the leftovers in an airtight container. Place a layer of parchment paper between the mushrooms and the lid. This helps keep them fresh. Store them in the fridge for up to three days. To reheat, preheat your oven to 350°F (175°C). Place the stuffed mushrooms on a baking sheet. Cover them loosely with foil to avoid drying out. Heat for about 10 to 15 minutes. They should be warm and the cheese melty again. You can also microwave them. Just heat for 30-second intervals until warm. If you want to freeze them, first let the mushrooms cool completely. Place them in a single layer on a baking sheet. Freeze for a few hours until solid. Then, transfer them to a freezer-safe bag. They can last up to three months. To cook, thaw in the fridge overnight. Then, reheat in the oven as mentioned above. Enjoy your tasty treat later! I recommend using large portobello mushrooms for stuffing. They have a nice shape and hold the filling well. Look for mushrooms that feel firm and have no bruises. The caps should be smooth and have a rich, dark color. Fresh mushrooms will give you the best taste. Yes, you can prepare the stuffed mushrooms a day in advance. Just follow the steps until you fill the mushrooms. Cover them and store in the fridge. When you are ready to cook, bake them straight from the fridge. This saves time and makes serving easy. Stuffed mushrooms pair well with many dishes. You can serve them with a fresh salad for a light meal. They also go great with pasta or grilled chicken. For a party, try serving them with a variety of dips and breads. These options enhance the flavors and make for a fun meal. You now know how to make great stuffed mushrooms. We covered the needed ingredients, brands, and substitutions. I shared easy steps for prep, cooking, and serving. You learned tips to avoid mistakes and improve taste. We talked about fun variations, from vegetarian to protein options. Lastly, I gave advice on storage and reheating. Enjoy your stuffed mushrooms! Each bite can be a delight with the right care and ingredients.

Cheesy Spinach Artichoke Stuffed Mushrooms

Delicious stuffed mushrooms filled with a creamy spinach and artichoke mixture.
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, chopped
  • 1 cup canned artichoke hearts, drained and chopped
  • 1 cup cream cheese, softened
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup mozzarella cheese, shredded
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 0.25 teaspoon red pepper flakes (optional)
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh parsley

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Clean the portobello mushrooms with a damp cloth and remove the stems, gently scooping out the gills with a spoon to create a cavity for stuffing.
  • In a medium skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  • Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Then, stir in the artichoke hearts, cooking for another 2 minutes. Remove the skillet from heat and let cool slightly.
  • In a large bowl, combine the softened cream cheese, Parmesan cheese, mozzarella cheese, lemon juice, red pepper flakes (if using), salt, and pepper. Mix until well combined.
  • Fold in the spinach and artichoke mixture into the cheese mixture until fully incorporated.
  • Spoon the cheese and vegetable mixture generously into each of the portobello mushroom caps, pressing down slightly to pack it in.
  • Arrange the stuffed mushrooms on a baking tray lined with parchment paper.
  • Bake for 25-30 minutes or until the mushrooms are tender and the tops are golden brown.
  • Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

Notes

Serve warm and garnish with fresh parsley.
Keyword artichoke, cheesy, spinach, stuffed mushrooms