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Spinach and Artichoke Stuffed Mushrooms

Spinach and artichoke stuffed mushrooms are baked until the cremini caps are tender and the panko topping is golden. A creamy filling of spinach, artichokes, cream cheese, and Parmesan makes these bite-size appetizers easy to serve warm.
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Prep Time 20 minutes
Cook Time 34 minutes
Resting time 5 minutes
Total Time 59 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the mushrooms
  • 18 cremini mushrooms large (about 2 pounds), wiped clean, stems removed and finely chopped
  • 2 tbsp olive oil divided
  • 0.25 tsp kosher salt
For the filling
  • 2 tbsp butter unsalted
  • 2 cloves garlic minced
  • 1 package (10 oz) frozen chopped spinach thawed and squeezed very dry
  • 1 can (14 oz) artichoke hearts drained and finely chopped
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup Parmesan grated
  • 0.25 tsp kosher salt
  • 0.25 tsp ground black pepper
For the topping
  • 0.33 cup panko breadcrumbs

Equipment

  • 1 9x13-inch baking dish
  • 1 10-inch skillet

Method
 

Prepare the mushrooms
  1. Heat the oven to 400°F.
  2. Lightly grease a 9x13-inch baking dish.
  3. Arrange the mushroom caps in the dish, cavity side up.
  4. Brush the mushroom caps with 1 tablespoon of the olive oil.
  5. Sprinkle the mushroom caps with 1/4 teaspoon salt.
  6. Bake for 10 minutes.
  7. Carefully pour any liquid from the mushrooms out of the dish.
Make the filling
  1. Melt the butter in a 10-inch skillet over medium heat.
  2. Add the chopped mushroom stems and cook for 4 to 5 minutes until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Add the spinach and artichokes and cook for 2 to 3 minutes until hot and most of the moisture has evaporated.
  5. Remove the skillet from the heat.
  6. Stir in the cream cheese, Parmesan, 1/4 teaspoon salt, and black pepper until evenly combined.
Prepare the topping
  1. Stir the panko with the remaining 1 tablespoon olive oil in a small bowl.
Fill and bake
  1. Divide the filling among the mushroom caps.
  2. Sprinkle the mushroom caps with the panko mixture.
  3. Bake for 12 to 15 minutes, until the topping is golden and the mushrooms are tender.
  4. Rest for 5 minutes before serving.

Notes

For the best texture, squeeze the thawed spinach very dry before mixing it into the filling. Store leftovers covered in the refrigerator for up to 3 days; freezing is not recommended. For a gluten-free option, use gluten-free panko breadcrumbs.