Ingredients
Scale
- 1 pound large mushroom caps, such as cremini or button mushrooms
- 1 (10-ounce) package frozen spinach, thawed and squeezed dry
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 4 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil
- Optional: fresh parsley, chopped, for garnish
Instructions
- In a large bowl, combine the thawed spinach, chopped artichoke hearts, cream cheese, Parmesan cheese, mayonnaise, and minced garlic. Mix well and season with salt and pepper.
- Preheat your oven to 375°F (190°C). Remove stems from the mushroom caps and brush with olive oil.
- Spoon the creamy spinach artichoke filling into each mushroom cap, mounding it slightly.
- Arrange the stuffed mushrooms in a baking dish and bake for 20-25 minutes until tender and golden brown. Garnish with fresh parsley and serve hot.
Notes
- Choose similar-sized mushroom caps for even cooking.
- Remove excess moisture from spinach to avoid soggy mushrooms.
- Don’t overcrowd the baking dish to ensure proper cooking.
- For added flavor, sprinkle extra Parmesan cheese on top before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 120 Kcal
- Sugar: 2g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg