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Creamy Artichoke and Spinach Mushroom Caps

Tender mushroom caps filled with a creamy spinach-artichoke mixture and topped with golden breadcrumbs. Perfect as an appetizer or side dish.

  • Total Time: 40 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 12 large mushroom caps
  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup cream cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup mayonnaise
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup breadcrumbs
  • 2 tablespoons melted butter

Instructions

  1. Preheat Oven: Heat oven to 375°F (190°C). Remove stems from mushrooms and place caps on a baking sheet.
  2. Make Filling: In a bowl, mix artichokes, spinach, cream cheese, Parmesan, mayonnaise, garlic, salt, and pepper until creamy.
  3. Stuff Mushrooms: Spoon filling generously into each mushroom cap.
  4. Add Topping: Mix breadcrumbs with melted butter and sprinkle over the filled caps.
  5. Bake: Cook for 20–25 minutes, until mushrooms are tender and the tops are golden brown.
  6. Serve Hot: Enjoy immediately while warm and melty.
  • Author: Chef Amelia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes