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Ingredients
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- 1 tablespoon olive oil
- 1 cup chopped fresh spinach, packed
- 1 cup jarred artichoke hearts, chopped
- 8 ounces cream cheese, room temperature
- 1/4 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon kosher salt
- 24 crimini mushrooms, cleaned, stems remove
Instructions
- Preheat oven to 375ºF. Line a rimmed baking sheet with parchment paper and set aside. Heat olive oil in a skillet over medium heat. Add spinach and cook, until wilted, about 1 minute. Remove from heat and add artichoke hearts.
- Combine cream cheese, sour cream, spinach mixture, half the Parmesan cheese, garlic, red pepper flakes and salt in a large bowl, and mix well until combined.
- Using two spoons, stuff each mushroom with about one heaping tablespoon of filling mixture. Place onto prepared baking sheet and sprinkle with remaining Parmesan.
- Bake until warmed through and cheese is golden-brown, about 15 minutes. Serve warm.
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