Spinach and Artichoke Stuffed Mushrooms

Steps

1. 1

   Heat the ovenOven 400°F / 205°C

   • Position a rack in the center of the oven and preheat to 400°F (200°C).
   • Line the baking sheet with parchment paper.
   • The oven will finish preheating while you prep the mushrooms and cook the stems.

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   Ready when: Oven reaches 400°F (200°C) by the time the mushrooms are ready to bake

2. 2

   Prep the mushrooms

   • Wipe the mushrooms clean with a damp paper towel; do not soak them, as they absorb water.
   • Twist out the stems and set aside.
   • Use a small spoon to scoop out a little of the gill area so each cap forms a roomy cup.
   • Finely chop 6 oz (170 g) of the stems (about 1 cup), discarding the rest or saving for stock.

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   Ready when: Caps are hollow and stable when set down

   Tip: If a cap rocks, slice a tiny sliver off the bottom so it sits flat.

3. 3

   Cook the aromatics

   • Heat 1 tablespoon olive oil in the skillet over medium heat.
   • Add the chopped mushroom stems and cook, stirring often, for 5 minutes until the liquid evaporates and they begin to brown.
   • Add the shallot and cook 2 minutes until soft, then add the garlic and pepper flakes (if using) and stir for 30 seconds until fragrant.
   • Transfer to a plate or bowl to cool while you do the next steps.

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   Ready when: Pan is dry, stems golden, garlic fragrant but not browned

   Tip: Garlic burns fast; keep it moving and take the pan off the heat right after.

4. 4

   Squeeze the spinach

   • Place the thawed spinach in a clean kitchen towel and twist hard over the sink, squeezing out as much liquid as you can.
   • Fluff the spinach with a fork.
   • Pat the chopped artichokes dry with paper towels.

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   Ready when: Spinach forms a dry, crumbly ball and no more drops come out when squeezed

   Tip: Wet spinach is the top cause of watery filling, so squeeze longer than you think necessary.

5. 5

   Brush and pre-bake capsOven 400°F / 205°C

   • Brush the outside and inside of the caps with 2 tablespoons olive oil and sprinkle lightly with a pinch of salt.
   • Arrange cavity-side down on the baking sheet.
   • Bake at 400°F (200°C) for 10 minutes to release moisture, then flip them cavity-side up onto paper towels to drain for 2 minutes.

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   Ready when: Caps look slightly shrunken with liquid pooled on the parchment

   Tip: Pre-baking prevents soggy mushrooms and a runny filling.

6. 6

   Mix the filling

   • In the medium bowl, stir the softened cream cheese until smooth.
   • Add the cooled stem mixture, spinach, artichokes, ¾ cup (68 g) of the Parmesan, the mozzarella, lemon zest, lemon juice, ½ teaspoon salt, and pepper.
   • Stir until evenly combined.
   • Taste and adjust salt and pepper.
   • The filling makes about 3 cups (720 ml), enough for about 2 tablespoons per cap.

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   Ready when: Filling is thick, cohesive and holds its shape on a spoon

   Tip: The Parmesan is salty, so taste before adding extra salt.

7. 7

   Stuff the caps

   • Using a spoon or 2-tablespoon scoop, mound about 2 tablespoons of filling into each drained cap, pressing gently and doming the top.
   • Return the stuffed mushrooms to the baking sheet (replace the parchment if very wet).
   • If any filling is left over, spoon it into the small ramekin.
   • Sprinkle the remaining ¼ cup (22 g) Parmesan over the mushrooms and any leftover filling.

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   Ready when: Each cap holds a generous, evenly domed mound

   Tip: Mound the filling high; it shrinks slightly as it bakes.

8. 8

   Bake until goldenOven 400°F / 205°C

   • Bake at 400°F (200°C) on the center rack for 18 to 20 minutes, until the filling is bubbling at the edges and the Parmesan topping is golden brown.
   • Place the ramekin (if used) on the sheet; it bakes in the same time and is a bonus dip.
   • For extra color, broil on high for 1 minute, watching closely.

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   Ready when: Filling bubbles, tops are golden, and mushrooms are tender when pierced with a knife tip

   Tip: Broilers vary widely; never walk away while broiling.

9. 9

   Rest and serve

   • Let the mushrooms rest on the pan for 5 minutes so the filling sets and the caps cool enough to eat.
   • Sprinkle with parsley and serve warm.

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   Ready when: Filling no longer runs when a cap is tipped