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Savory Cheesy Spinach and Artichoke Stuffed Mushrooms

Cheesy Spinach & Artichoke Stuffed Mushrooms made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 12 large cremini or button mushrooms
  • 1 cup fresh spinach chopped
  • 1 cup artichoke hearts chopped
  • 1 cup cream cheese softened
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 1 teaspoon lemon juice
  • Salt and pepper to taste
  • Olive oil for drizzling

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Prepare the mushrooms by cleaning and removing stems.
  3. In a mixing bowl, combine cream cheese, mozzarella, Parmesan, chopped spinach, artichokes, minced garlic, lemon juice, salt, and pepper.
  4. Fill each mushroom cap generously with the cheese mixture.
  5. Place the filled mushrooms on a baking sheet and drizzle with olive oil.
  6. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden.
  7. Remove from the oven and let cool for a few minutes before serving.

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