Savory Cheesy Spinach and Artichoke Stuffed Mushrooms
Cheesy Spinach & Artichoke Stuffed Mushrooms made approachable with clear cues, pantry staples, and flexible swaps.
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
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the mushrooms by cleaning and removing stems.
- In a mixing bowl, combine cream cheese, mozzarella, Parmesan, chopped spinach, artichokes, minced garlic, lemon juice, salt, and pepper.
- Fill each mushroom cap generously with the cheese mixture.
- Place the filled mushrooms on a baking sheet and drizzle with olive oil.
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden.
- Remove from the oven and let cool for a few minutes before serving.