Tender mushroom caps filled with creamy spinach, artichokes, and cheeses, baked to golden perfection.
# What You Need:
→ 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 and 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 medium skillet over medium heat. Sauté garlic and chopped mushroom stems for 2 minutes until fragrant.
04 - Add chopped spinach and cook until wilted, approximately 2 minutes. Stir in chopped artichoke hearts and cook for 1 additional minute. Remove from heat.
05 - In a mixing bowl, combine softened cream cheese, Parmesan, mozzarella, salt, black pepper, and crushed red pepper flakes. Mix until smooth.
06 - Fold the cooked spinach and artichoke mixture into the cheese blend until fully combined.
07 - Spoon the filling generously into each mushroom cap and arrange them evenly 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 topping is golden brown.
10 - Allow mushrooms to cool for 5 minutes before serving.
