Spinach Artichoke Stuffed Mushrooms

Name: Spinach Artichoke Stuffed Mushrooms
Prep time: 25 min
Cook time: 34 min
Total time: 59 min
Yield: 8 servings
Cuisine: American
Ingredients: 24 medium (about 1½ lb) (680 g) cremini mushrooms, wiped clean with a damp towel, stems twisted out and reserved, caps about 1½–2 inches wide; 3 tbsp (45 ml) extra-virgin olive oil, divided: 1 tbsp for brushing the caps, 1 tbsp for sautéing, 1 tbsp for the topping; ¾ tsp (4 g) kosher salt, divided: ¼ tsp for the caps, ½ tsp for the filling; 2 cloves (6 g) garlic, finely minced; 6 oz (¾ cup) (170 g) full-fat cream cheese, softened to room temperature; 2 tbsp (30 g) sour cream, at room temperature; 5 oz (about ½ of a 10-oz box) (140 g) frozen chopped spinach, thawed, then squeezed in a towel until no more liquid drips out (about ⅓ cup packed), and fluffed apart; ½ cup (85 g) canned artichoke hearts in water, drained, patted very dry, and finely chopped (about 3 hearts); ½ cup (40 g) Parmesan cheese, finely grated; 2 tsp (10 ml) fresh lemon juice; ½ tsp (1 g) black pepper, freshly ground; ¼ tsp (½ g) red pepper flakes (optional); 3 tbsp (10 g) panko breadcrumbs; 2 tbsp (12 g) Parmesan cheese, finely grated; 1 tbsp (4 g) fresh flat-leaf parsley, finely chopped, for garnish (optional)

From the MyKitchenBank Kitchen

Meaty cremini caps are pre-roasted so they stay crisp-tender, then piled with a creamy spinach-artichoke filling and finished with a golden Parmesan-panko crust. They're a bite-size version of the classic party dip.

Prep: 25 min
Cook: 34 min
Wait: 10 min
Total: 1 hr 9 min
Makes: 24 stuffed mushrooms (about 3 per person)

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Ingredients

8 servings

For the mushrooms
24 medium (about 1½ lb) (680 g) cremini mushrooms, wiped clean with a damp towel, stems twisted out and reserved, caps about 1½–2 inches wide
3 tbsp (45 ml) extra-virgin olive oil, divided: 1 tbsp for brushing the caps, 1 tbsp for sautéing, 1 tbsp for the topping
¾ tsp (4 g) kosher salt, divided: ¼ tsp for the caps, ½ tsp for the filling
For the filling
2 cloves (6 g) garlic, finely minced
6 oz (¾ cup) (170 g) full-fat cream cheese, softened to room temperature
2 tbsp (30 g) sour cream, at room temperature
5 oz (about ½ of a 10-oz box) (140 g) frozen chopped spinach, thawed, then squeezed in a towel until no more liquid drips out (about ⅓ cup packed), and fluffed apart
½ cup (85 g) canned artichoke hearts in water, drained, patted very dry, and finely chopped (about 3 hearts)
½ cup (40 g) Parmesan cheese, finely grated
2 tsp (10 ml) fresh lemon juice
½ tsp (1 g) black pepper, freshly ground
¼ tsp (0.5 g) red pepper flakes (optional)
For the topping
3 tbsp (10 g) panko breadcrumbs
2 tbsp (12 g) Parmesan cheese, finely grated
1 tbsp (4 g) fresh flat-leaf parsley, finely chopped, for garnish (optional)

Equipment (7)

Large rimmed baking sheet, about 18×13 inches (46×33 cm)
Parchment paper
Large nonstick or stainless skillet, 10–12 inch (25–30 cm)
Medium mixing bowl
Clean kitchen towel or cheesecloth, for squeezing spinach
Small spoon or 1-tablespoon cookie scoop
Pastry brush

Steps

Before you start

Thaw the frozen spinach in the fridge overnight, or in a bowl of warm water for 15 minutes, so it is ready to squeeze.
Set the cream cheese out for 30–60 minutes so it is fully soft and blends smoothly with no lumps.
Choose caps that are about 1½–2 inches (4–5 cm) wide with deep, stable cups. Uneven sizes bake unevenly.
Line a rimmed baking sheet with parchment paper so the mushrooms do not stick.

1
Prep the mushrooms
- Wipe each mushroom with a damp paper towel.
- Don't rinse them, because they soak up water.
- Twist out the stems and set them aside.
- Finely chop the stems into ⅛-inch (3 mm) pieces, which should give you about ½ cup (60 g).
- Line a large rimmed baking sheet with parchment.
- Brush the outside and inside of each cap with 1 tbsp of the olive oil, then sprinkle with ¼ tsp of the salt.
- Set the caps cup-side down on the sheet.
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Ready when: Caps are evenly coated and glossy, with no dry patches.
Tip: Wiping with a damp towel is enough. Wet mushrooms release more water and turn soggy.
2
Pre-roast the capsOven 400°F / 205°C
- Heat the oven to 400°F (200°C) with a rack in the middle.
- Roast the caps cup-side down for 10 minutes.
- This releases their moisture before they are filled, so the stuffing stays creamy instead of watery.
- Flip the caps cup-side up onto a paper towel and let them drain while you make the filling.
- Keep the parchment-lined sheet to use again.
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Ready when: Caps look slightly shrunken and darker, with liquid pooled on the parchment.
Tip: Pour off any liquid and blot the caps well. Extra liquid thins the filling.
3
Sauté stems and garlic
- Heat the remaining 1 tbsp of olive oil in a 10–12 inch skillet over medium-high heat until it shimmers.
- Add the chopped stems and cook, stirring every 30 seconds or so, for 4–5 minutes.
- Add the garlic and stir for 30 seconds.
- Scrape everything into your mixing bowl and let it cool for 5 minutes.
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Ready when: Stems are deep golden brown, the pan looks dry, and the garlic smells fragrant but is not browned.
Tip: Don't crowd the pan or add salt yet. Salt pulls out water and the stems will steam instead of browning.
4
Mix the filling
- To the bowl with the cooled stems, add the softened cream cheese, sour cream, squeezed spinach, chopped artichokes, ½ cup (40 g) Parmesan, lemon juice, the remaining ½ tsp salt, the black pepper, and the red pepper flakes if using.
- Stir with a spatula until the mixture is evenly combined and no white streaks of cream cheese remain.
- Taste a small spoonful and add a pinch more salt if needed.
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Ready when: Filling is thick, scoopable, and holds its shape on a spoon, with green and cream flecks evenly spread.
Tip: If the spinach still feels wet, squeeze it again. This is the most common reason the filling turns runny.
5
Stuff the caps
- Turn the drained caps cup-side up on the parchment-lined sheet, spaced about ½ inch (1 cm) apart.
- Spoon about 1 tbsp of filling into each cap, pressing it in gently and mounding it slightly on top.
- You should have enough for all 24.
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Ready when: Each cap has a neat, slightly domed mound of filling and no empty gaps.
Tip: A 1-tablespoon cookie scoop makes the portions fast and even.
6
Add the topping
- In a small bowl, stir together the panko, the remaining 2 tbsp Parmesan, and the remaining 1 tbsp olive oil with a fork until the crumbs look evenly damp.
- Sprinkle about ½ tsp of the mixture over each mound.
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Ready when: Crumbs are evenly moistened with oil and clump lightly when pinched.
Tip: Oiling the crumbs first is what makes them brown evenly in the oven.
7
Bake until goldenOven 400°F / 205°C
- Bake in the 400°F (200°C) oven, middle rack, for 16–20 minutes.
- The mushrooms are done when the topping is deep golden brown and the filling is bubbling at the edges.
- If the tops are pale after 16 minutes, bake 2–4 minutes more.
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Ready when: Topping is golden brown, the filling bubbles at the edges, and the caps are tender when pierced with a knife tip.
Tip: Rotate the pan front to back halfway through if your oven has hot spots.
8
Rest and serve
- Let the mushrooms rest on the pan for 10 minutes, so the filling firms up and doesn't burn mouths.
- Sprinkle with the chopped parsley if using, then transfer to a platter and serve warm.
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Ready when: Filling no longer jiggles when you nudge the pan and the mushrooms are warm, not scalding.

Good to know

Tips

Squeeze the spinach and pat the artichokes dry. Moisture is the main enemy of a creamy, sliceable filling.
Pre-roasting the caps keeps them from flooding the filling with liquid and turns them tender instead of rubbery.
Mushrooms of similar size bake at the same speed. Fill any very large caps with extra filling and bake them a few minutes longer.
For a heartier version, stir in ½ cup (55 g) shredded mozzarella with the Parmesan.

Make ahead

"Assemble through the topping step up to 1 day ahead. Cover the tray tightly and refrigerate, then bake straight from the fridge, adding 3–5 minutes to the bake time. The filling alone can be made up to 2 days ahead and kept covered in the fridge."

Storage & reheating

"Room temperature: up to 2 hours (food-safety limit for party serving). Fridge: airtight container, up to 3 days. Freezer: freeze baked mushrooms on a tray until solid, then bag for up to 2 months. Reheat from fridge or frozen on a baking sheet at 375°F (190°C) for 10–12 minutes (15–18 minutes from frozen) until hot in the center and the tops re-crisp."

Substitutions

cremini mushrooms → white button mushrooms. Same size works fine. They have a milder flavor and release slightly more water, so drain them well after pre-roasting.
sour cream → mayonnaise or plain Greek yogurt. Use the same amount. Mayonnaise gives a richer result and yogurt adds a little tang.
frozen chopped spinach → fresh baby spinach. Use 8 oz (225 g), wilt it in a dry skillet, cool, and squeeze it very dry. It should come to about ⅓ cup.
panko breadcrumbs → crushed butter crackers or gluten-free breadcrumbs. Use the same amount. Toast times are the same.