Description
Creamy, cheesy, and packed with spinach and artichoke hearts, these Spinach and Artichoke Stuffed Mushrooms are a perfect indulgent appetizer or side dish. Featuring a blend of four cheeses and fresh herbs, they offer a delicious twist on the classic dip in a fun, bite-sized presentation.
Ingredients
Units
Scale
Filling
- 8 ounces block-style cream cheese, room temperature
- 1/4 cup mayonnaise
- 1/4 cup Parmigiano Reggiano, grated
- 1/4 cup Italian 4-cheese shred
- 1/4 teaspoon minced garlic
- 1/4 teaspoon garlic salt
- 1/2 cup chopped spinach
- 1-1/2 cups artichoke hearts, chopped
- 2 tablespoons chopped fresh basil
- Salt and pepper, to taste
Mushrooms and Toppings
- 12 large white stuffing mushrooms (about 2-1/2 inch diameter)
- Olive oil, for greasing pan
- 1/3 cup shredded mozzarella (optional)
- 1/3 cup unseasoned Panko breadcrumbs
- 2 tablespoons grated Parmigiano Reggiano
- Pinch of salt
- 1 tablespoon olive oil
Instructions
- Prepare the Mushrooms: Preheat the oven to 375°F (190°C). Clean the large white mushrooms by wiping them gently with a damp cloth. Carefully remove and chop the stems to be added to the filling. Lightly grease a baking pan or sheet with olive oil to prevent sticking.
- Make the Filling: In a mixing bowl, combine the room temperature cream cheese, mayonnaise, grated Parmigiano Reggiano, Italian 4-cheese shred, minced garlic, and garlic salt. Mix until smooth and creamy. Fold in the chopped spinach, artichoke hearts, chopped fresh basil, and chopped mushroom stems. Season with salt and pepper to taste, ensuring a well-balanced flavor.
- Stuff the Mushrooms: Spoon the prepared cheese and vegetable mixture generously into each mushroom cap. Arrange the stuffed mushrooms evenly in the greased baking pan.
- Add Toppings: In a small bowl, mix the unseasoned Panko breadcrumbs, grated Parmigiano Reggiano, a pinch of salt, and 1 tablespoon olive oil until the crumbs are lightly coated. Sprinkle this breadcrumb mixture over each stuffed mushroom to create a crunchy, golden topping. Alternatively, you may sprinkle shredded mozzarella over the top if preferred for extra cheesiness.
- Bake: Bake the mushrooms in the preheated oven for about 25 to 30 minutes, or until the breadcrumbs are golden brown and the filling is bubbly and cooked through. Watch closely towards the end to avoid burning the topping.
- Serve: Remove the stuffed mushrooms from the oven and let them cool slightly before serving. These make an excellent warm appetizer or side dish at holiday dinners or special gatherings.
Notes
- This recipe is adapted from a classic spinach and artichoke dip, transformed into bite-sized stuffed mushrooms.
- Using fresh garlic and fresh basil enhances the flavor, but dried herbs and garlic powder can be used in a pinch.
- For a crispier topping, broil the stuffed mushrooms for 1-2 minutes at the end of baking, watching carefully to prevent burning.
- You can substitute the white mushrooms with cremini or baby portobello mushrooms if desired for a richer mushroom flavor.
- To make preparation faster, the filling can be made a day ahead and refrigerated.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 368 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 8 mg
