For this recipe, a simple cream cheese, spinach and artichoke combo has mozzarella, garlic, cayenne and lemon to make it cheesy and extra-flavorful, then it stuffed in cremini mushrooms. Bake until hot and melty, and watch them fly off the plate!
Side note: in case you were ever wondering, my two least favorite foods to photograph are cookies and stuffed mushrooms. That doesn’t deter me from making them often though!
Spinach-Artichoke Stuffed Mushrooms
- Yield: 6 to 8 servings 1x
Description
Your favorite dip in stuffed mushroom form! Creamy and cheesy spinach-artichoke dip is flavored with lemon, garlic and cayenne and mounded into cremini mushrooms. Top with a crunchy panko-Parmesan topping and serve at your next party!
Ingredients
- 1 pound cremini or white button mushrooms, stems removed
- 8 ounces cream cheese, at room temperature
- 2 tablespoons mayonnaise
- 4 ounces coarsely grated mozzarella
- 4 ounces baby spinach, chopped (remove any big stems)
- 6 frozen or canned (not marinated) artichokes, drained and coarsely chopped
- 1 garlic clove, finely minced
- Juice of 1 lemon
- Cayenne pepper, to taste
TOPPING:
- 2 tablespoons freshly ground Parmesan cheese
- 2 tablespoons Panko bread crumbs
- Olive oil, for drizzling the tops
Instructions
- Preheat the oven to 400°. Line a large baking sheet with aluminum foil and place a cooling rack inside.
- For the filling: combine the cream cheese, mayonnaise, mozzarella, spinach, artichokes, garlic and lemon in a medium mixing bowl; season to taste with cayenne, salt and pepper. Mound the filling into each mushroom cap and place on the prepared baking sheet.
- For the topping, combine the Parmesan cheese and panko in a small bowl. Sprinkle on each mushroom top, pressing down lightly to ensure the topping sticks. Drizzle each with a little olive oil.
- Transfer to the oven and bake for 20 to 25 minutes, depending on the size of your mushrooms, until the mushrooms are tender and the filling is heated through. Serve warm.
- Category: Appetizers, Vegetarian