Tender mushrooms stuffed with a rich blend of spinach, artichokes, and cheeses, baked golden.
# What You'll Need:
→ Mushrooms
01 - 24 large white or cremini mushrooms, stems removed and cleaned
→ Filling
02 - 1 tablespoon olive oil
03 - 2 cloves garlic, minced
04 - 2 cups fresh spinach, chopped
05 - 1 cup canned artichoke hearts, drained and finely chopped
06 - 4 ounces cream cheese, softened
07 - ½ cup grated Parmesan cheese
08 - ½ cup shredded mozzarella cheese
09 - ¼ teaspoon ground black pepper
10 - ¼ teaspoon salt
11 - ¼ teaspoon crushed red pepper flakes (optional)
→ Topping
12 - 2 tablespoons breadcrumbs (panko or regular)
13 - 1 tablespoon melted butter
# How to Prepare:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Clean mushroom caps and gently remove stems. Set caps aside. Finely chop half of the stems for the filling and discard or save the remainder.
03 - Heat olive oil in a skillet over medium heat. Sauté garlic and chopped mushroom stems for 2 minutes until fragrant.
04 - Add chopped spinach and cook until wilted, about 2 minutes. Stir in chopped artichokes and cook for 1 more minute. Remove from heat.
05 - Combine cream cheese, Parmesan, mozzarella, salt, black pepper, and red pepper flakes in a bowl until smooth.
06 - Fold the cooked spinach and artichoke mixture into the cheese blend until thoroughly combined.
07 - Spoon the filling generously into each mushroom cap and arrange them on the prepared baking sheet.
08 - Mix breadcrumbs with melted butter and sprinkle evenly over the stuffed mushrooms.
09 - Bake for 20 to 25 minutes, or until mushrooms are tender and the topping is golden brown.
10 - Allow to cool for 5 minutes before serving.
