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- 12 large portobello mushrooms, stems gently removed - 1 cup fresh spinach, finely chopped - 1 cup canned artichoke hearts, drained and roughly chopped - 1 cup cream cheese, softened to room temperature - 1/2 cup grated Parmesan cheese - 1/4 cup shredded mozzarella cheese - 2 cloves garlic, minced - 1 tablespoon extra virgin olive oil - 1/2 teaspoon red pepper flakes (optional) - Salt and freshly ground black pepper to taste - Fresh parsley, finely chopped (for garnish) - Portobello mushrooms: Use large ones for the best stuffing. - Fresh spinach: One cup gives a nice green flavor. - Canned artichoke hearts: This adds texture and taste. - Cream cheese: Softened helps blend well with other ingredients. - Grated Parmesan: Half a cup adds a salty kick. - Shredded mozzarella: A quarter cup melts nicely into the filling. - Garlic: Two cloves enhance the flavor. - Olive oil: One tablespoon helps cook the garlic. - Red pepper flakes: A half teaspoon adds optional heat. - Salt and pepper: Use to taste for a well-seasoned filling. - Parsley: Fresh and chopped for a colorful garnish. - Portobello mushrooms: You can use button mushrooms if needed. - Fresh spinach: Frozen spinach works; just squeeze out excess water. - Artichoke hearts: Substitute with cooked asparagus or sun-dried tomatoes. - Cream cheese: Neufchâtel cheese is a lower-fat option. - Parmesan cheese: Grated Pecorino Romano can be used instead. - Mozzarella cheese: Cheddar cheese can give a different flavor. - Olive oil: Any cooking oil works, like canola or avocado oil. - Red pepper flakes: Use black pepper for a milder taste. - Fresh parsley: Dried parsley can be a last-minute option. {{ingredient_image_2}} First, I preheat the oven to 375°F (190°C). This step is key for even cooking. Next, I take 12 large portobello mushrooms and gently remove the stems. I place the mushroom caps on a sturdy baking sheet, gill side up. This way, they hold the filling better. In a skillet, I heat 1 tablespoon of extra virgin olive oil over medium heat. Once the oil is hot, I add 2 cloves of minced garlic. I sauté the garlic for about 1 minute until it smells great but does not brown. Then, I toss in 1 cup of finely chopped fresh spinach and 1 cup of roughly chopped canned artichoke hearts. I cook this mixture for 2-3 minutes, stirring often, until the spinach wilts. After that, I remove the skillet from the heat to let the mixture cool a bit. In a large bowl, I mix 1 cup of softened cream cheese, 1/2 cup of grated Parmesan cheese, and 1/4 cup of shredded mozzarella cheese. I fold in the cooled spinach-artichoke mix. I season it with salt, black pepper, and 1/2 teaspoon of red pepper flakes for some heat. Now comes the fun part! I generously spoon the creamy filling into each mushroom cap. I make sure to heap it up nicely. Then, I put the baking sheet in the oven and bake the mushrooms for 20-25 minutes. They should turn tender and golden brown on top. Once done, I carefully take them out of the oven. I let them cool for about 5 minutes. Before serving, I sprinkle fresh parsley on top for color and flavor. Enjoy these tasty bites! To clean mushrooms, start by using a damp cloth or paper towel. Wipe each mushroom gently to remove dirt. Avoid soaking them in water, as mushrooms soak up moisture. This can make them soggy when cooked. Always clean them just before use to keep them fresh. To enhance the flavor of your stuffed mushrooms, consider adding herbs like thyme or basil. These herbs add a fresh taste that blends well with spinach and artichokes. You can also try adding a squeeze of lemon juice for brightness. For a spicy kick, mix in extra red pepper flakes or some chopped jalapeños. Serve your stuffed mushrooms on a decorative platter. Sprinkle some extra parsley around for a pop of color. Use toothpicks or small forks for easy serving. These mushrooms make a great appetizer for gatherings or parties. You can also pair them with a light salad for a complete meal. Pro Tips Choose the Right Mushrooms: Opt for fresh, firm portobello mushrooms for the best texture and flavor. Avoid any that appear slimy or discolored. Make Ahead: Prepare the filling a day in advance and store it in the refrigerator. Assemble and bake just before serving for a fresh taste. Mix Up the Cheeses: Experiment with different cheeses like goat cheese or feta for a unique flavor twist that can elevate the dish. Garnish Wisely: Fresh herbs not only add color but enhance the flavor. Consider using chives or basil in addition to parsley for a gourmet touch. {{image_4}} You can make spinach artichoke stuffed mushrooms even better by using other veggies. Try adding diced bell peppers, zucchini, or even sun-dried tomatoes. These choices add great flavor and texture. You can mix and match based on what you have at home. Toss in some chopped kale or Swiss chard for a twist. Want to spice things up? Add crispy bacon to the filling. The salty crunch pairs well with the creamy mixture. You can also swap cheeses to change the taste. Use goat cheese for tanginess or cheddar for a sharper flavor. Don't forget to sprinkle in some herbs like basil or oregano for extra depth. If you need a gluten-free dish, this recipe is already on the right track. The mushrooms are naturally gluten-free. Just make sure your cheeses and any added ingredients are also gluten-free. You can use gluten-free breadcrumbs on top for a crispy finish. This way, everyone can enjoy these delightful stuffed mushrooms! To keep your leftover stuffed mushrooms fresh, place them in an airtight container. This way, they stay moist and tasty. You can store them in the fridge for up to three days. If you want to keep them longer, freezing is a good option. Just make sure they are cool before you pack them away. When it's time to enjoy your leftovers, you can reheat them easily. Preheat your oven to 350°F (175°C). Place the stuffed mushrooms on a baking sheet. Cover them with foil to keep them from drying out. Bake for about 10-15 minutes, or until they are heated through. You can also use a microwave, but the oven keeps the mushrooms crispy. To freeze stuffed mushrooms, let them cool completely first. Then, wrap each one in plastic wrap. Place them in a freezer-safe bag or container. They can stay in the freezer for up to three months. When you’re ready to eat, thaw them in the fridge overnight. Then, reheat them in the oven as mentioned above. This way, you’ll have a quick and tasty treat ready when you want it! Yes, you can make the filling ahead of time. Simply prepare the spinach and artichoke mixture, then let it cool. Store it in the fridge for up to two days. When you’re ready, just fill the mushrooms and bake them. This saves time and makes serving easier. Stuffed mushrooms pair well with many dishes. You can serve them with a fresh salad, garlic bread, or a warm dip. They also work great as appetizers at parties. You might even add a side of pasta for a full meal. The key is to balance flavors and textures. The mushrooms are done when they are tender and the tops of the filling are golden brown. Bake them for 20 to 25 minutes at 375°F. You can check by gently pressing the mushroom cap. It should feel soft but still hold its shape. Enjoy them hot for the best taste! This guide walks you through making stuffed mushrooms. We covered ingredients, step-by-step cooking, and tips for flavor. You learned about variations for different diets and how to store leftovers. Remember, stuffed mushrooms are not only tasty but also fun to make. Experiment with flavors and feel free to ask questions. Enjoy sharing them with friends or family!

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 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 12 large portobello mushrooms, stems gently removed
  • 1 cup fresh spinach, finely chopped
  • 1 cup canned artichoke hearts, drained and roughly chopped
  • 1 cup cream cheese, softened to room temperature
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon red pepper flakes (optional for a spicy kick)
  • to taste Salt and freshly ground black pepper
  • to taste Fresh parsley, finely chopped (for garnish)

Instructions
 

  • Preheat your oven to 375°F (190°C). This will ensure an even cook for your delicious stuffed mushrooms.
  • In a skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute, stirring frequently until it's fragrant but not browned.
  • Add the finely chopped spinach and artichoke hearts to the skillet. Cook for another 2-3 minutes, stirring occasionally, until the spinach is wilted and combined with the artichokes. Remove the skillet from heat and allow the mixture to cool slightly.
  • In a large mixing bowl, combine the softened cream cheese, grated Parmesan cheese, and shredded mozzarella cheese. Fold in the cooled spinach-artichoke mixture, stirring until everything is well blended. Taste the filling and season with salt, freshly ground black pepper, and red pepper flakes if desired.
  • Arrange the portobello mushroom caps on a sturdy baking sheet with the gill side facing upwards. Generously spoon the creamy spinach-artichoke mixture into each mushroom cap, ensuring they are heaped attractively.
  • Place the baking sheet in the preheated oven and bake for 20-25 minutes. The mushrooms should be tender, while the tops of the filling become golden brown and bubbly.
  • Once baked, carefully remove the mushrooms from the oven and let them cool for about 5 minutes. Before serving, sprinkle with freshly chopped parsley for a pop of color and flavor.

Notes

Serve on a decorative platter with extra parsley for garnish.
Keyword appetizer, artichoke, spinach, stuffed mushrooms