Cheesy Spinach Artichoke Mushrooms (Print)

Portobello caps filled with creamy spinach, artichokes, and cheeses baked to golden perfection.

# Ingredient List:

→ Mushrooms

01 - 4 large Portobello mushroom caps, stems and gills removed
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Filling

05 - 2 cups fresh spinach, chopped
06 - 1 cup canned or jarred artichoke hearts, drained and chopped
07 - 1/2 cup cream cheese, softened
08 - 1/3 cup sour cream
09 - 1/2 cup shredded mozzarella cheese
10 - 1/4 cup grated Parmesan cheese
11 - 2 cloves garlic, minced
12 - 1/4 teaspoon crushed red pepper flakes (optional)
13 - 1/4 teaspoon salt
14 - 1/4 teaspoon black pepper

→ Topping

15 - 1/2 cup shredded mozzarella cheese
16 - 2 tablespoons grated Parmesan cheese

# How-To Steps:

01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Brush olive oil on both sides of the Portobello caps and season with salt and black pepper; arrange them gill-side up on the baking sheet.
03 - Sauté the chopped spinach in a skillet over medium heat until just wilted, approximately 2 minutes; remove from heat and allow to cool slightly.
04 - Mix wilted spinach, artichoke hearts, cream cheese, sour cream, mozzarella, Parmesan, minced garlic, crushed red pepper flakes if using, salt, and black pepper in a bowl until thoroughly blended.
05 - Fill each mushroom cap evenly with the spinach-artichoke mixture, gently pressing to pack the filling.
06 - Sprinkle the tops of the stuffed mushrooms with shredded mozzarella and grated Parmesan cheese.
07 - Bake the mushrooms for 20 to 25 minutes until tender and golden brown on top.
08 - Allow the stuffed mushrooms to cool for 5 minutes before serving.

# Expert Suggestions:

01 -
  • The mushroom caps get silky and tender while soaking up all that cheesy, spinachy goodness, and honestly, they taste more luxurious than their actual effort level suggests.
  • It's naturally vegetarian and gluten-free without any of the usual substitute drama, so it works for almost anyone.
  • You can prep the filling ahead and just stuff and bake when guests arrive, which is a lifesaver when your timing is usually a mess.
02 -
  • Remove those gills from inside the mushroom cap or your filling will sit in a puddle of mushroom liquid—I learned this the hard way and ended up with a soggy, separated mess.
  • Actually cook the spinach first instead of using it raw; raw spinach releases water as it cooks and will make your filling watery and break the creamy sauce.
  • Don't skip the parchment paper unless you enjoy scrubbing dried cheese off a baking sheet for fifteen minutes afterward.
03 -
  • If your mushroom caps are releasing a lot of liquid while sitting, pat them dry with a paper towel before stuffing so the filling stays creamy instead of swimming.
  • Don't overlap the caps on the baking sheet or they'll steam instead of roasting, and you'll lose that tender-but-structured texture you're after.

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