Spinach Artichoke Stuffed Mushrooms


Wednesday, October 13th 2021, 4:29 pm
By: News 9


Spinach Artichoke Stuffed Mushrooms

  1. 2 large portabella mushrooms, cleaned well
  2. Olive oil
  3. 3-4 cups baby spinach
  4. 1/2 onion, diced
  5. 1 clove garlic, minced
  6. 4 ounces cream cheese, room temperature
  7. 1 cup canned artichokes, drained & chopped
  8. 1/2 cup Parmesan cheese
  9. Tiny pinch of nutmeg
  10. Salt & pepper to taste


  1. To prepare the mushrooms, wipe with a damp cloth to remove any dirt.
  2. Remove the stem and black gills from much room using a spoon.
  3. Set aside on a parchment lines baking sheet.
  4. Preheat oven to 350 degrees.
  5. In a large skillet, sauté the onion and garlic in oil till translucent.
  6. Stir in the artichoke hearts & baby spinach just till spinach begins to wilt.
  7. Stir in the cream cheese and Parmesan cheese till a creamy sauce forms.
  8. Add 1-2 tablespoons milk to thin if needed. 
  9. Add salt & pepper to taste.
  10. Spoon the warm mixture into much room caps.
  11. Sprinkle with a little more Parmesan and bake for 20 minutes or until bubbly.
  12. Serve warm with a green salad and crunchy French bread! 

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