Tender mushrooms filled with creamy spinach, artichokes, and cheeses, baked until golden and flavorful.
# Ingredient List:
→ Mushrooms
01 - 24 large white or cremini mushrooms, stems removed and cleaned
→ Filling
02 - 1 tablespoon olive oil
03 - 2 cloves garlic, minced
04 - 2 cups fresh spinach, chopped
05 - 1 cup canned artichoke hearts, drained and finely chopped
06 - 4 ounces cream cheese, softened
07 - 1/2 cup grated Parmesan cheese
08 - 1/2 cup shredded mozzarella cheese
09 - 1/4 teaspoon ground black pepper
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Topping
12 - 2 tablespoons breadcrumbs (panko or regular)
13 - 1 tablespoon melted butter
# Directions:
01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Clean mushroom caps and gently remove stems. Set caps aside. Finely chop half the stems for the filling; discard or reserve the rest.
03 - Heat olive oil in a skillet over medium heat. Sauté garlic and chopped mushroom stems for 2 minutes until fragrant.
04 - Add chopped spinach to the skillet and cook until wilted, about 2 minutes. Stir in chopped artichoke hearts and cook for an additional minute. Remove from heat.
05 - In a bowl, mix softened cream cheese, grated Parmesan, shredded mozzarella, salt, ground black pepper, and crushed red pepper flakes until smooth.
06 - Fold the cooked spinach and artichoke mixture into the cheese mixture until thoroughly combined.
07 - Spoon the filling generously into each mushroom cap and arrange them on the prepared baking sheet.
08 - Combine breadcrumbs with melted butter and sprinkle evenly over the stuffed mushrooms.
09 - Bake for 20 to 25 minutes, or until mushrooms are tender and the topping is golden brown.
10 - Allow the stuffed mushrooms to cool for 5 minutes before serving.
