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Spinach and Artichoke Stuffed Mushrooms

Creamy spinach and artichoke filling is baked inside large white mushrooms for an irresistible appetizer.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 12 servings

Ingredients

  • 8 ounces block-style cream cheese room temperature
  • 1/4 cup mayonnaise
  • 1/4 cup Parmigiano Reggiano grated
  • 1/4 cup Italian four-cheese blend shredded
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon garlic salt
  • 1/2 cup spinach cooked and water pressed out (about half of a frozen 10 oz package)
  • 1 1/2 cups artichoke hearts chopped
  • 2 tablespoons fresh basil chopped
  • salt and pepper to taste
  • 12 large white stuffing mushrooms about 2-1/2 inch diameter; stems removed
  • olive oil for greasing pan (about 2 tablespoons)
  • 1/3 cup shredded mozzarella optional topping
  • 1/3 cup unseasoned Panko breadcrumbs optional topping
  • 2 tablespoons grated Parmigiano Reggiano
  • pinch salt
  • 1 tablespoon olive oil for mixing with breadcrumbs (if using)

Instructions

  • Preheat the oven to 400°F (200°C) with a rack in the middle position.
  • In a large bowl, beat the cream cheese and mayonnaise with a wooden spoon or hand mixer until smooth. Stir in 1/4 cup grated Parmigiano Reggiano, 1/4 cup Italian four-cheese blend, minced garlic, and garlic salt until combined.
  • Fold the cooked, well-drained spinach, chopped artichoke hearts, and chopped fresh basil into the cheese mixture. Season with salt and pepper to taste.
  • Clean the mushrooms and remove the stems; discard stems. Fill each mushroom cap with a heaping tablespoon of the spinach-artichoke mixture, pressing the filling into the cavity and mounding slightly.
  • If using the mozzarella topping, sprinkle 1/3 cup shredded mozzarella evenly over the filled mushrooms.
  • If using the Panko topping, combine 1/3 cup unseasoned Panko, 2 tablespoons grated Parmigiano Reggiano, and a pinch of salt in a small bowl. Add 1 tablespoon olive oil and toss until the crumbs are moistened, then press the crumb mixture over the filled mushrooms.
  • Grease a large baking sheet or oven-safe skillet with about 2 tablespoons olive oil. Arrange the filled mushrooms on the pan, then bake for 23–30 minutes until the mushrooms are cooked through, the filling is hot, and the topping is lightly browned. If the breadcrumbs brown too quickly, tent loosely with foil halfway through baking.
  • Remove from oven and serve hot.

Equipment

  • Mixing Bowl
  • wooden spoon or hand mixer
  • baking sheet or oven-safe skillet
  • small bowl
  • Measuring cups and spoons
  • kitchen towel or sieve
  • spoon or small scoop

Notes

  • Use a 15-ounce can of un-marinated artichoke hearts, rinsed and drained, or equivalent frozen artichoke hearts.
  • Defrost and cook frozen artichokes according to package directions before chopping.