Spinach And Artichoke Stuffed Mushrooms

Stacy Spensley (CC-BY)


  • 2 cups baby spinach
  • 16 to 18 cremini mushrooms, stems removed
  • 2 artichoke hearts (from a can or frozen)
  • 4 ounces cream cheese, softened
  • 1/4 cup shredded low-moisture mozzarella
  • 2 tablespoons Parmesan
  • 1/4 teaspoon crushed red pepper
  • Pinch of salt


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  1. In a small skillet, add the baby spinach, along with a few splashes of water (just to get it going). Cook the spinach until wilted, about 2 minutes. Transfer the spinach to the center of a few paper towels and squeeze it so all the water drains out.
  2. To a food processor, add the spinach, artichoke hearts, cream cheese, mozzarella, Parmesan, crushed red pepper and pinch of salt. Pulse until smooth and totally combined.
  3. Preheat the oven to 350 degrees F. Place the mushrooms, cap side up, on a parchment-lined baking sheet. Fill each mushroom with a teaspoon of the spinach and artichoke mixture. Sprinkle with the breadcrumbs and transfer to the oven to bake for 15 to 20 minutes, until the tops are lightly golden brown. Transfer the mushrooms to a serving dish and enjoy!

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