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Spinach Artichoke Stuffed Mushrooms

Take everything you love about spinach artichoke dip and stuff it into a mushroom cap — that's this recipe. It's rich, creamy, and tastes way more fancy than the effort it takes. Perfect for dinner parties when you want to look like you really tried.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 24 large white mushrooms stems removed
  • 10 oz frozen chopped spinach thawed and squeezed dry
  • 14 oz canned artichoke hearts drained and chopped
  • 8 oz cream cheese softened
  • 1/2 cup sour cream
  • 1/2 cup grated parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 3 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. Preheat oven to 375°F and arrange mushroom caps on a parchment-lined baking sheet.
  2. Combine cream cheese, sour cream, parmesan, and mozzarella in a large bowl and mix until smooth.
  3. Stir in spinach, artichoke hearts, garlic, salt, and pepper until everything is evenly distributed.
  4. Spoon the filling generously into each mushroom cap.
  5. Bake for 22-25 minutes until bubbly, golden, and mushrooms are cooked through.