Tender mushrooms filled with creamy spinach, artichokes, and cheeses baked till golden and delicious.
# What You'll 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 oz cream cheese, softened
07 - ½ cup grated Parmesan cheese
08 - ½ cup shredded mozzarella cheese
09 - ¼ teaspoon ground black pepper
10 - ¼ teaspoon salt
11 - ¼ teaspoon crushed red pepper flakes (optional)
→ Topping
12 - 2 tablespoons breadcrumbs (panko or regular)
13 - 1 tablespoon melted butter
# How to Make It:
01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper or grease lightly.
02 - Clean mushroom caps and gently remove stems. Set caps aside. Finely chop half the stems for the filling; discard the remainder or save for another use.
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 and cook until wilted, about 2 minutes. Stir in chopped artichokes and cook for an additional minute. Remove from heat.
05 - In a bowl, blend cream cheese, Parmesan, mozzarella, salt, black pepper, and crushed red pepper flakes until smooth.
06 - Fold the sautéed spinach and artichoke mixture into the cheese blend until thoroughly 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 the mixture evenly over the stuffed mushrooms.
09 - Bake for 20 to 25 minutes or until mushrooms are tender and the tops are golden brown.
10 - Allow the mushrooms to cool for 5 minutes before serving.
