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Irresistible Cheesy Spinach & Artichoke Stuffed Mushrooms

Cheesy Spinach & Artichoke Stuffed Mushrooms made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 20 large cremini or white mushrooms
  • 1 cup fresh spinach chopped
  • 1 cup artichoke hearts chopped
  • 4 oz cream cheese softened
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 1 tsp lemon juice
  • Salt and pepper to taste
  • 2 tbsp olive oil

Instructions

  • Preheat the oven to 375°F (190°C).
  • Clean the mushrooms and remove the stems.
  • In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
  • Add chopped spinach and artichokes; cook until spinach wilts and moisture evaporates.
  • In a bowl, mix together cream cheese, mozzarella, Parmesan, sautéed spinach and artichokes, lemon juice, salt, and pepper.
  • Fill each mushroom cap generously with the mixture.
  • Place stuffed mushrooms on a baking sheet lined with parchment paper.
  • Bake for 20-25 minutes, or until mushrooms are tender and the tops are golden.
  • Let cool for a few minutes before serving.