Description
Savory spinach artichoke stuffed mushrooms deliver a luxurious appetizer that blends creamy cheese with earthy mushroom caps. Rich Mediterranean flavors create an irresistible bite you’ll crave at every gathering.
Ingredients
Scale
Main Ingredients:
- 4 medium portobello mushrooms, stems and gills removed
- 1 package frozen chopped spinach, cooked and drained (10 ounces / 280 grams)
- 1 can artichoke hearts, drained and chopped (14 ounces / 400 grams)
Cheese and Dairy:
- 4 ounces (113 grams) cream cheese, room temperature
- 3 ounces (85 grams) mozzarella cheese, shredded
- 1/2 cup (50 grams) Parmesan cheese, grated
- 2 tablespoons sour cream
Seasonings and Additional Ingredients:
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- Salt and pepper, to taste
Instructions
- Heat the oven to 375°F, creating an ideal environment for roasting mushrooms and melting cheese.
- Carefully coat portobello mushroom caps with olive oil, ensuring a light and even coverage that promotes even cooking.
- Position mushrooms on a baking sheet and roast under high broiler for approximately 5 minutes on each side until they develop a tender texture and release their natural moisture.
- Thoroughly drain excess liquid from cooked spinach by gently pressing it within a clean kitchen towel, preventing watery filling.
- Combine spinach, artichoke hearts, cream cheese, sour cream, Parmesan, minced garlic, salt, and pepper in a mixing bowl, stirring until ingredients create a harmonious, creamy blend.
- Distribute the spinach-artichoke mixture evenly across each mushroom cap, ensuring consistent coverage and flavor distribution.
- Generously sprinkle mozzarella cheese over the stuffed mushrooms, creating a potential for a deliciously golden and melted topping.
- Return stuffed mushrooms to the oven and bake for 10-15 minutes until cheese transforms into a bubbling, golden-brown crust that signals complete readiness.
Notes
- Pat mushrooms dry before brushing with oil to ensure better caramelization and prevent soggy texture.
- Drain artichokes and spinach thoroughly to prevent watery filling that could make mushrooms soggy.
- Use full-fat cream cheese for richer, more stable filling that holds its shape during baking.
- For low-carb version, choose smaller mushroom varieties like cremini or button mushrooms instead of large portobellos.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 200
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 30 mg