Save I was rummaging through the crisper drawer one Wednesday evening, staring at a bag of spinach that was about to turn, when I spotted the mushrooms I'd bought on autopilot. I had friends coming over in two hours and no real plan. That's when I remembered a stuffed mushroom recipe I'd seen years ago but never tried. I threw together what I had—spinach, a jar of artichoke hearts, some cream cheese—and hoped for the best. They vanished in minutes, and I've been making them ever since.
The first time I served these at a dinner party, I watched my friend Rachel—who claims she hates cooked spinach—eat four in a row without realizing what was in them. She paused mid-bite, looked down, and said, Wait, is this spinach? I just nodded, and she shrugged and grabbed another. That was the moment I knew this recipe was a keeper.
Ingredients
- 24 large white or cremini mushrooms, stems removed and cleaned: Cremini have a deeper flavor, but white mushrooms work beautifully and hold their shape well when baked.
- 1 tablespoon olive oil: Just enough to soften the garlic and coax out the earthy sweetness of the mushroom stems without making the filling greasy.
- 2 cloves garlic, minced: Fresh garlic makes all the difference here, it blooms in the oil and perfumes the entire filling.
- 2 cups fresh spinach, chopped: It wilts down to almost nothing, so don't worry about the volume, fresh tastes brighter than frozen in this dish.
- 1 cup canned artichoke hearts, drained and finely chopped: Make sure to squeeze out excess moisture or the filling can get watery.
- 115 g (4 oz) cream cheese, softened: Let it sit on the counter for 20 minutes so it blends smoothly without lumps.
- 60 g (1/2 cup) grated Parmesan cheese: The salty, nutty backbone of the filling, don't skip it.
- 60 g (1/2 cup) shredded mozzarella cheese: Adds a melty, gooey texture that holds everything together.
- 1/4 teaspoon ground black pepper: A little warmth to balance the richness.
- 1/4 teaspoon salt: Taste as you go, the cheeses are already salty.
- 1/4 teaspoon crushed red pepper flakes (optional): I always add them for a gentle kick, but they're easy to leave out.
- 2 tablespoons breadcrumbs (panko or regular): Panko gives a lighter, crunchier topping, but regular works just fine.
- 1 tablespoon melted butter: Tossed with the breadcrumbs, this creates that golden, crispy finish.
Instructions
- Preheat and prep:
- Set your oven to 190°C (375°F) and line a baking sheet with parchment. This keeps cleanup easy and prevents sticking.
- Prepare the mushrooms:
- Gently twist out the stems and wipe the caps with a damp towel. Chop half the stems finely and save them for the filling.
- Sauté the aromatics:
- Warm olive oil in a skillet over medium heat, then add garlic and chopped stems. Let them sizzle for about 2 minutes until the kitchen smells amazing.
- Wilt the greens:
- Toss in the spinach and stir until it collapses into the pan, about 2 minutes. Add the artichokes, cook for another minute, then take it off the heat.
- Make the filling:
- In a bowl, blend cream cheese, Parmesan, mozzarella, salt, pepper, and red pepper flakes until creamy. Fold in the spinach-artichoke mixture until everything is evenly mixed.
- Stuff the caps:
- Spoon a generous mound of filling into each mushroom cap and arrange them on your baking sheet. Don't be shy, pile it high.
- Add the topping:
- Mix breadcrumbs with melted butter and sprinkle over each mushroom. This is what gives them that irresistible golden crust.
- Bake until golden:
- Slide the tray into the oven and bake for 20 to 25 minutes. The mushrooms should be tender and the tops should turn a beautiful golden brown.
- Cool and serve:
- Let them rest for 5 minutes before serving. They're molten hot straight out of the oven.
Save There's something quietly satisfying about pulling a tray of these out of the oven and watching people's faces light up. They're small enough to feel like a treat, rich enough to taste special, and easy enough that I don't feel stressed making them. I've served them at holiday gatherings, lazy Sundays, and last-minute get-togethers, and they've never let me down.
Make-Ahead Magic
You can stuff the mushrooms up to 8 hours ahead and keep them covered in the fridge. When you're ready, just add the breadcrumb topping and bake. I've done this for parties more times than I can count, and it saves so much stress when guests are about to arrive.
Flavor Twists
Try stirring in a handful of chopped sun-dried tomatoes or swapping the mozzarella for crumbled feta if you want a tangy twist. Fresh herbs like parsley, chives, or basil folded in at the end add brightness. I've even added a spoonful of pesto once, and it was incredible.
Serving Suggestions
These are perfect on their own, but they're also lovely alongside a crisp green salad or as part of a bigger appetizer spread. I like to serve them with a chilled glass of Sauvignon Blanc or sparkling water with lemon.
- Arrange them on a platter with fresh herbs scattered around for a pretty presentation.
- Pair with other finger foods like crostini, olives, or roasted vegetables.
- Leftovers reheat surprisingly well in a 180°C (350°F) oven for about 10 minutes.
Save These little mushrooms have become my go-to whenever I want to feel like I've really cooked something special without spending hours in the kitchen. They're warm, creamy, and always gone before I remember to save one for myself.
Recipe Questions & Answers
- → What types of mushrooms work best for stuffing?
Large white or cremini mushrooms are ideal due to their size and sturdy caps, which hold fillings well.
- → Can I prepare the filling ahead of time?
Yes, the spinach and artichoke mixture can be cooked and combined with cheeses in advance, then refrigerated until ready to stuff and bake.
- → How can I make this dish gluten-free?
Use gluten-free breadcrumbs or omit breadcrumbs entirely to keep it gluten-free without sacrificing flavor.
- → What is the best way to get a golden topping?
Mix breadcrumbs with melted butter and sprinkle evenly on top before baking; this creates a crisp, golden crust.
- → Can I add herbs to enhance flavor?
Fresh herbs like parsley or chives can be added to the filling for brightness and extra aromatic notes.