Description
These Spinach Stuffed Mushrooms are a delightful appetizer featuring tender mushroom caps filled with a creamy mixture of cream cheese, mozzarella, artichoke hearts, spinach, and aromatic garlic. Topped with crispy breadcrumbs and baked to golden perfection, they make a flavorful and elegant starter for any occasion.
Ingredients
Scale
Mushrooms
- 16 ounces mushrooms (small to medium, about 15-20 pieces)
Filling
- 4 ounces cream cheese (softened)
- ¼ cup mayonnaise
- ¼ cup mozzarella cheese (shredded)
- 2 cloves garlic (crushed)
- ½ teaspoon salt (to taste)
- ¼ teaspoon black pepper
- ¼ cup artichoke hearts (drained, finely chopped)
- ¼ cup chopped frozen spinach (drained)
- ¼ cup green onions or chives (finely chopped)
Topping
- ¼ cup Panko breadcrumbs (gluten free if needed)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking your stuffed mushrooms to a crispy golden finish.
- Prepare Mushrooms: Gently clean the mushrooms with a damp paper towel to remove any dirt. Carefully remove the stems by pulling and snapping them off, or cutting if necessary. Arrange the mushroom caps on a large baking sheet lined with parchment paper, ensuring they sit cap-side up.
- Mix Spinach Filling: In a medium bowl, combine softened cream cheese, mayonnaise, shredded mozzarella, crushed garlic, salt, and black pepper. Fold in finely chopped artichoke hearts, drained spinach, and green onions until just combined, creating a creamy, flavorful filling.
- Stuff Mushrooms: Using a spoon, fill each mushroom cap with about 1 to 1½ tablespoons of the spinach mixture. Avoid overfilling to prevent spillage during baking. Sprinkle roughly a teaspoon of Panko breadcrumbs over each stuffed mushroom to add a crunchy topping.
- Bake: Place the baking sheet in the preheated oven and bake for 20 minutes or until the mushroom tops become crispy and golden brown. Remove from the oven and, if desired, garnish with additional chopped chives before serving. Enjoy warm!
Notes
- For a gluten-free version, use gluten-free Panko breadcrumbs.
- Make sure to drain and squeeze out excess water from spinach to avoid soggy filling.
- These mushrooms can be prepared ahead and refrigerated before baking; bake just before serving.
- Use fresh mushrooms for best texture and flavor.
- Feel free to add a pinch of red pepper flakes to the filling for a subtle spice kick.
