Mushrooms filled with creamy spinach, artichokes, and cheese—perfect for appetizers or vegetarian occasions.
# Ingredients:
→ Mushrooms
01 - 20 large white or cremini mushrooms, stems removed and cleaned
→ Filling
02 - 1 cup (30 g) fresh spinach, chopped
03 - 1/2 cup (75 g) canned or jarred artichoke hearts, drained and finely chopped
04 - 1/2 cup (115 g) cream cheese, softened
05 - 1/3 cup (40 g) shredded mozzarella cheese
06 - 2 cloves garlic, minced
07 - 2 tablespoons sour cream
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Topping
11 - 2 tablespoons grated Parmesan cheese
12 - 1 tablespoon chopped fresh parsley (optional)
# Instructions:
01 - Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
02 - Place the mushroom caps, cavity side up, onto the prepared baking sheet.
03 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, approximately 30 seconds. Introduce the chopped spinach and cook, stirring, until it wilts, about 1 to 2 minutes. Remove the skillet from the heat.
04 - In a mixing bowl, combine the cooked spinach and artichoke hearts with softened cream cheese, 1/3 cup grated Parmesan cheese, shredded mozzarella cheese, sour cream, salt, black pepper, and optional red pepper flakes. Mix thoroughly until a smooth, well-combined filling is achieved.
05 - Generously spoon the prepared filling into each mushroom cap, creating a slightly mounded top.
06 - Sprinkle the tops of the stuffed mushrooms with the additional 2 tablespoons of grated Parmesan cheese.
07 - Bake for 20 to 25 minutes, or until the mushrooms are tender and the filling is golden brown.
08 - Remove the stuffed mushrooms from the oven and allow them to cool slightly. If desired, sprinkle with fresh parsley. Serve warm.
