spinach artichoke stuffed mushrooms

Adapted from As the Bunny Hops.


  • whole portobella mushrooms (slider size) or baby bella mushrooms
  • 8 oz cream cheese or neufchâtel, left out to reach room temperature
  • about 1 tsp olive oil
  • 5 oz fresh spinach, chopped
  • 2 cloves garlic, minced
  • 10-12 oz marinated artichokes, quartered and drained
  • ¼ cup mayonnaise
  • ½ cup parmesan cheese
  • ½ cup mozzarella cheese
  • crushed red pepper, to taste


  1. Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the chopped spinach and cook until wilted, about 2 minutes.
  2. Clean and hull mushrooms with a sharp-edged spoon or melon baller.
  3. Combine the cooked spinach, cream cheese, artichokes, mayo, parmesan, and mozzarella, and mix well.
  4. Spoon mixture into hulled mushrooms.
  5. Top with a light sprinkle of mozzarella and/or parmesan cheese.
  6. Bake at 350 degrees until tops are browned, about 25 minutes. Broil for a minute or two at the end to get crispy tops. Top with crushed red pepper.

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