Delicate mushroom caps filled with creamy spinach, artichokes, and cheeses then baked until golden and delicious.
# 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
# Directions:
01 - Set the oven to 375°F and prepare a baking sheet with parchment paper or a light coating of grease.
02 - Clean mushroom caps thoroughly and gently remove stems. Reserve caps and finely chop half of the stems for the filling, discarding or saving the rest.
03 - Warm olive oil in a medium skillet over medium heat. Add minced garlic and chopped mushroom stems, sautéing for 2 minutes until aromatic.
04 - Incorporate chopped spinach and cook until wilted, approximately 2 minutes. Add chopped artichoke hearts and continue cooking for another minute, then remove from heat.
05 - In a mixing bowl, blend softened cream cheese, Parmesan, mozzarella, salt, black pepper, and optional crushed red pepper flakes until smooth.
06 - Fold the warm spinach-artichoke mixture into the cheese blend until fully combined.
07 - Generously spoon the filling into each mushroom cap and arrange them evenly on the prepared baking sheet.
08 - Combine breadcrumbs with melted butter and sprinkle the mixture evenly over the filled mushrooms.
09 - Place the baking sheet in the oven and bake for 20 to 25 minutes until mushrooms are tender and the topping is golden brown.
10 - Allow the mushrooms to cool for 5 minutes to set before serving.
