Ingredients
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16 large white or cremini mushrooms, stems removed
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1 tablespoon olive oil
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½ teaspoon salt
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¼ teaspoon black pepper
For the Filling:
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1 cup fresh spinach, chopped
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½ cup canned or jarred artichoke hearts, drained and chopped
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4 oz (115g) cream cheese, softened
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¼ cup sour cream
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½ cup shredded mozzarella cheese
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¼ cup grated Parmesan cheese
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2 cloves garlic, minced
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½ teaspoon onion powder
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½ teaspoon crushed red pepper flakes (optional)
For Topping (Optional):
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¼ cup panko breadcrumbs
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1 tablespoon melted butter
Instructions
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Preheat Oven:
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Preheat oven to 375°F (190°C).
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Lightly grease a baking sheet or line it with parchment paper.
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Prepare the Mushrooms:
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Wipe mushrooms clean with a damp paper towel and remove stems.
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Toss with olive oil, salt, and black pepper and arrange them stem-side up on the baking sheet.
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Make the Filling:
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In a skillet over medium heat, sauté spinach and garlic for 1-2 minutes until wilted.
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In a bowl, mix cream cheese, sour cream, artichokes, mozzarella, Parmesan, onion powder, red pepper flakes, and sautéed spinach. Stir until well combined.
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Stuff the Mushrooms:
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Spoon the mixture into each mushroom cap, pressing gently.
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Optional Topping:
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Mix panko breadcrumbs with melted butter and sprinkle over each stuffed mushroom for extra crunch.
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Bake:
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Bake for 18-20 minutes, or until the mushrooms are tender and the tops are golden brown.
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Serve & Enjoy:
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Let cool for a few minutes, then serve warm as an appetizer or side dish!
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