Description
Creamy, garlicky, and cheesy, these Spinach and Artichoke Stuffed Mushrooms are an indulgent and flavorful side dish brimming with a blend of four cheeses, fresh spinach, and artichoke hearts. Perfect for holiday dinners or any special occasion, these stuffed mushrooms offer a delightful combination of textures and savory goodness.
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 & Topping
- 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 your oven to 375°F (190°C). Carefully clean the mushrooms with a damp cloth and remove the stems to create a cavity for stuffing. Lightly grease a baking dish or sheet with olive oil to prevent sticking.
- Make the Filling: In a medium bowl, combine the softened cream cheese, mayonnaise, grated Parmigiano Reggiano, Italian 4-cheese shred, minced garlic, and garlic salt. Mix until smooth and creamy. Stir in the chopped spinach, chopped artichoke hearts, fresh basil, and season with salt and pepper to taste. Mix thoroughly to evenly distribute the ingredients.
- Stuff the Mushrooms: Spoon the prepared filling into each mushroom cap, pressing gently to fill them completely. Place the stuffed mushrooms upright in the greased baking dish.
- Prepare Topping: In a small bowl, combine the shredded mozzarella (if using), Panko breadcrumbs, grated Parmigiano Reggiano, pinch of salt, and olive oil. Mix to create a crumbly topping mixture.
- Add Topping and Bake: Sprinkle the breadcrumb and cheese topping evenly over each stuffed mushroom. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the mushrooms are tender and the topping is golden brown and crispy.
- Serve: Remove from the oven and allow to cool for a few minutes before serving. Enjoy warm as a flavorful appetizer or side dish.
Notes
- This recipe is adapted from a classic Spinach and Artichoke Dip, making it a creamy and indulgent choice for entertaining.
- For a crispier topping, use Panko breadcrumbs mixed with olive oil and cheese.
- You can substitute fresh basil with dried basil if fresh is unavailable, adjusting quantity accordingly.
- Ensure the cream cheese is softened to room temperature for easier mixing and a smoother filling.
- These mushrooms can be prepared ahead of time and baked just before serving for convenience.
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
