Description
Cheesy Spinach and Artichoke Stuffed Mushrooms are a delightful treat that combines the rich flavors of cheese, spinach, and artichokes, creating a warm, cheesy filling nestled inside tender mushroom caps.
Ingredients
- 12 large portobello mushrooms 🍄
- 1 cup fresh spinach, chopped 🌿
- 1 cup canned artichoke hearts, drained and chopped 🥬
- 1 cup cream cheese, softened 🧀
- 1/2 cup shredded mozzarella cheese 🧀
- 1/4 cup grated Parmesan cheese 🧀
- 2 cloves garlic, minced 🧄
- 1/2 teaspoon onion powder 🧅
- 1/4 teaspoon red pepper flakes (optional for a kick) 🌶️
- Salt and pepper to taste 🧂
- 1 tablespoon olive oil for drizzling 🌱
- Fresh parsley for garnish 🌿
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the portobello mushrooms and remove the stems, placing them gill side up on a baking sheet.
- In a mixing bowl, combine cream cheese, spinach, artichoke hearts, mozzarella, Parmesan, garlic, onion powder, and red pepper flakes. Season with salt and pepper.
- Fill each mushroom cap generously with the cheesy mixture.
- Drizzle olive oil over the stuffed mushrooms and bake for 20-25 minutes until tender and bubbly.
- Garnish with fresh parsley and serve warm.
Notes
- Use fresh ingredients for the best flavor.
- Feel free to experiment with different cheeses and vegetables.
- Let the mushrooms rest for a few minutes after baking for better flavor.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American