Spinach Artichoke Stuffed Mushrooms Recipe

Prepare mushrooms

Preheat oven to 375°F (190°C). Clean mushrooms with a damp paper towel and gently remove stems, reserving stems for the filling. Place mushroom caps stem-side up on a rimmed baking sheet or in a shallow baking dish.

Brush the outside and inside of each cap lightly with 1 tablespoon olive oil, then season the cavity with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Roast the caps in the preheated oven for 8 minutes to release moisture and firm up. Remove and let cool slightly while you prepare the filling. Keep oven on.

Chop reserved stems and artichokes

Finely chop the reserved mushroom stems and the drained marinated artichoke hearts so pieces are roughly pea-sized. Set aside.

Cook spinach and aromatics

Heat a large skillet over medium heat. Add 1 teaspoon neutral oil (or use a splash of olive oil) and sauté the finely chopped shallot for 1–2 minutes until softened. Add the 2 minced garlic cloves and cook 30 seconds until fragrant. Add the packed spinach in batches, stirring and wilting each batch until all 6 cups are wilted, about 3–4 minutes total. If excess liquid accumulates, cook until most of it evaporates. Remove from heat.

Combine base filling

Transfer the wilted spinach to a fine mesh sieve or bowl and press with the back of a spoon to remove excess liquid. In a medium bowl, beat together the 8 oz softened cream cheese, 2 tablespoons mayonnaise, 1 teaspoon lemon juice, 1 teaspoon lemon zest, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.

Add cheeses and mix-ins

Fold in the drained chopped artichoke hearts, chopped mushroom stems, 1/2 cup grated Parmesan, and 1/2 cup shredded mozzarella into the cream cheese mixture. Add the squeezed spinach and stir until evenly combined and slightly thick. Taste and adjust seasoning, adding a pinch more salt or lemon if desired.

Fill mushrooms

Spoon or pipe the filling into each roasted mushroom cap, mounding slightly. You should have enough filling to generously stuff 24 caps.

Prepare topping

In a small bowl, combine 1/4 cup panko breadcrumbs, 2 tablespoons grated Parmesan, and 1 teaspoon melted butter. Sprinkle a small amount of the panko mixture over each stuffed mushroom.

Bake the stuffed mushrooms in the 375°F (190°C) oven for 12–15 minutes, until filling is hot and topping is golden. If you prefer a more browned top, switch the oven to broil for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let cool on the baking sheet 3–5 minutes. Garnish with 1 tablespoon chopped fresh parsley if using. Serve warm.