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Creamy Artichoke Spinach Stuffed Mushrooms Easy Cheesy Crust Recipe

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A quick and easy recipe for creamy artichoke spinach stuffed mushrooms topped with a golden, bubbly cheesy crust. Perfect as a savory snack or appetizer that’s both indulgent and simple to make.

Ingredients

Scale
  • 20 large white or cremini mushrooms, stems removed
  • 10 ounces frozen chopped spinach, thawed and drained
  • 1 cup marinated artichoke hearts, chopped
  • 4 ounces cream cheese, softened
  • ½ cup small-curd cottage cheese, well-drained
  • ½ cup freshly grated Parmesan cheese
  • ½ cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • ¼ cup finely chopped onion (sweet yellow or white)
  • 2 tablespoons olive oil, plus extra for drizzling mushrooms
  • 1 teaspoon lemon juice
  • Salt and black pepper, to taste
  • Red pepper flakes, optional pinch

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Gently wipe mushrooms clean with a damp cloth. Remove stems and set caps aside. Chop stems finely to yield about 1 cup.
  3. Heat 2 tablespoons olive oil in a sauté pan over medium heat. Add chopped onion and garlic; cook 4-5 minutes until translucent and fragrant.
  4. Add chopped mushroom stems and cook 3 more minutes until softened.
  5. Stir in drained spinach and chopped artichoke hearts; cook 2-3 minutes to warm through. Season with salt, pepper, and optional red pepper flakes. Remove from heat and let cool slightly.
  6. In a large bowl, combine softened cream cheese, drained cottage cheese, and lemon juice. Blend until smooth using a spatula or food processor.
  7. Fold in the sautéed vegetable mixture. Add half of the Parmesan and mozzarella cheeses and mix gently.
  8. Spoon the creamy filling into each mushroom cap, packing gently but not overflowing. Place stuffed mushrooms on the prepared baking sheet.
  9. Sprinkle remaining Parmesan and mozzarella evenly on top of each mushroom.
  10. Bake for 20-25 minutes until mushrooms are tender and cheese topping is golden and bubbly.
  11. Let mushrooms rest for 5 minutes before serving.

Notes

Dry spinach thoroughly before mixing to avoid sogginess. Use a wire rack over the baking sheet if mushrooms release too much water during baking. Do not overcrowd the pan for even cooking. For vegan or dairy-free versions, substitute cream cheese and mozzarella with plant-based alternatives.

Nutrition

Keywords: stuffed mushrooms, artichoke, spinach, creamy, cheesy, appetizer, easy recipe, vegetarian, gluten-free

Find it online: https://bitefuljoy.com/creamy-artichoke-spinach-stuffed-mushrooms-easy-cheesy-crust-recipe/