Description
These Spinach Stuffed Mushrooms are a savory, creamy appetizer featuring tender white button mushrooms filled with a flavorful artichoke and spinach mixture, topped with a crispy and cheesy breadcrumb topping. Baked to golden perfection, they make an elegant yet simple dish perfect for parties or as a delicious side.
Ingredients
Scale
Mushrooms & Topping
- 1 slice hearty white bread (torn into 4 pieces)
- 1 tbsp panko breadcrumbs
- 1 tbsp freshly grated Parmesan cheese
- 1 tbsp olive oil
- 24 1½-2″ diameter white button mushrooms (washed and stems removed)
- 2 tbsp unsalted butter (melted, ¼ stick)
Filling
- 2 tbsp unsalted butter (divided, ¼ stick)
- 1 tbsp olive oil
- ½ yellow onion (diced)
- 9 oz. frozen artichoke hearts (thawed, squeezed dry, and chopped)
- 1 clove garlic (minced)
- 2 tbsp all-purpose flour
- 1 cup half and half (or heavy cream)
- ¾ cup freshly grated Parmesan cheese
- 1½ tsp fresh lemon juice
- 1 tsp hot sauce
- 1 tsp Worcestershire sauce (or soy sauce, tamari, or coconut aminos for vegetarians)
- ½ tsp kosher salt
- 5 oz. frozen chopped spinach (thawed and squeezed dry)
Instructions
- Preheat and Prepare Oven: Preheat the oven to 350°F and place the oven rack in the middle position. Line a rimmed baking sheet with parchment paper or aluminum foil, place a wire rack inside, and spray it with nonstick cooking spray.
- Make Topping Mixture: In a food processor with the metal blade attachment, combine the bread pieces, panko breadcrumbs, and Parmesan cheese. Pulse for 3-4 seconds, then drizzle in the olive oil and pulse 1-2 more times until mixed. Set aside.
- Prepare Mushrooms: Clean the mushrooms by wiping or brushing off any dirt; if rinsed, pat dry thoroughly. Lightly brush the mushroom caps with melted butter and arrange them on the prepared baking sheet 1-2 inches apart. Set aside until filling is ready.
- Sauté Vegetables: Heat a large skillet over medium heat and add 1 tbsp butter and 1 tbsp olive oil. Once hot but before the butter burns, add diced onions and sauté, stirring frequently, until softened, about 4-5 minutes.
- Cook Artichokes: Add the chopped artichoke hearts to the skillet and cook while stirring often for 4-5 minutes until they develop a slight golden color.
- Add Garlic: Stir in minced garlic and cook for about 30 seconds, until fragrant.
- Add Butter and Flour: Add the remaining 1 tbsp of butter and stir until melted. Sprinkle the flour evenly over the vegetable mixture and cook for 1 minute, stirring continuously to avoid lumps.
- Make Cream Sauce: Gradually stir in the half and half, Parmesan cheese, lemon juice, hot sauce, Worcestershire sauce, and salt. Reduce heat to low and simmer, stirring occasionally, until the mixture thickens, approximately 3 minutes.
- Incorporate Spinach: Remove the skillet from heat and stir in the squeezed dry chopped spinach until evenly combined.
- Fill Mushrooms: Spoon the artichoke and spinach filling into each mushroom cap, pressing down gently and rounding the filling over the tops.
- Add Topping: Sprinkle the prepared breadcrumb and Parmesan topping over each filled mushroom, pressing lightly so it adheres to the filling.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the topping is golden brown and the mushrooms are tender but not overcooked.
- Rest and Serve: Remove the mushrooms from the oven, allow them to rest for 4 minutes on the wire rack, then serve warm.
Notes
- Ensure frozen spinach and artichokes are thoroughly squeezed dry to prevent soggy filling.
- Use vegetarian Worcestershire sauce substitutes like tamari or soy sauce to keep this dish vegetarian.
- Do not overcook the mushrooms to avoid them becoming too soft and losing their shape.
- For added flavor, consider adding fresh herbs like thyme or parsley to the filling.
