Description
A quick and easy weeknight dinner featuring large cremini mushrooms stuffed with a creamy, garlicky filling of cream cheese, spinach, and artichoke hearts, topped with melted mozzarella and parmesan.
Ingredients
Scale
- 24 large cremini mushrooms, stems removed
- 1 tablespoon white vinegar or lemon juice
- 8 oz cream cheese, softened to room temperature
- 10 oz frozen spinach, thawed and squeezed dry
- 1 can (14 oz) artichoke hearts, drained and chopped
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1 cup shredded low-moisture mozzarella cheese
- ½ cup grated parmesan cheese
- ¼ cup breadcrumbs (optional, regular or gluten-free)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Wipe mushrooms clean with a damp paper towel. Use a small spoon to scoop out the stems, creating a ½-inch deep cup. Place caps stem-side up on the baking sheet.
- Thaw spinach and squeeze it thoroughly dry using a kitchen towel or paper towels. Drain and chop artichoke hearts. Mince garlic. Soften cream cheese.
- In a small mixing bowl, combine softened cream cheese, squeezed spinach, chopped artichokes, minced garlic, Italian seasoning, salt, and pepper. Mix until evenly distributed.
- Press 1-2 tablespoons of the filling into each mushroom cap, leveling it with the rim.
- Sprinkle shredded mozzarella and grated parmesan evenly over the stuffed mushrooms. Add breadcrumbs if using.
- Bake for 10-12 minutes until cheese is melted, bubbly, and golden brown.
- Let cool for 2-3 minutes before serving warm.
Notes
Ensure spinach is squeezed very dry to prevent a watery filling. Use room temperature cream cheese for a smooth mixture. For a golden top, broil for the last 1-2 minutes. Do not freeze leftovers as texture suffers.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 6 mushrooms per serv
- Calories: 180
- Sugar: 2
- Sodium: 350
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 8
- Fiber: 2
- Protein: 12
Keywords: stuffed mushrooms, spinach artichoke, weeknight dinner, easy recipe, vegetarian, gluten-free option, creamy filling