Description
These Spinach Stuffed Mushrooms are a savory appetizer featuring tender white button mushrooms filled with a creamy artichoke and spinach mixture, topped with a crunchy Parmesan breadcrumb topping, and baked to golden perfection. They are perfect for parties or as a flavorful side dish.
Ingredients
Scale
Breadcrumb Topping
- 1 slice hearty white bread (torn into 4 pieces)
- 1 tbsp panko breadcrumbs
- 1 tbsp freshly grated Parmesan cheese
- 1 tbsp olive oil
Mushrooms
- 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 (use soy sauce, tamari, or coconut aminos for vegetarians)
- ½ tsp kosher salt
- 5 oz. frozen chopped spinach (thawed and squeezed dry)
Instructions
- Preheat Oven: Preheat the oven to 350°F and adjust the oven rack to the middle position. Line a rimmed baking sheet with parchment paper or aluminum foil and set a wire rack inside. Spray the rack with nonstick cooking spray to prevent sticking.
- Prepare Topping: Place the torn bread, panko breadcrumbs, and Parmesan cheese in a food processor fitted with the metal blade. Pulse for 3-4 seconds to create coarse crumbs. Drizzle in the olive oil and pulse 1-2 more times to combine. Set aside the breadcrumb mixture.
- Prepare Mushrooms: Clean the mushrooms by wiping or brushing off the dirt, or briefly rinsing and patting dry. Lightly brush each mushroom cap with melted butter and arrange them on the prepared baking sheet about 1-2 inches apart to allow for even baking.
- Heat Skillet: Place a large skillet over medium heat and add 1 tablespoon of butter and 1 tablespoon of olive oil, heating until melted and hot but before the butter burns.
- Sauté Onions: Add the diced onions to the skillet and cook, stirring frequently, until softened and translucent, about 4-5 minutes.
- Cook Artichokes: Add the chopped artichoke hearts to the onions and cook, stirring often, for another 4-5 minutes until lightly browned.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Add Butter: Add the remaining tablespoon of butter and stir until it has fully melted into the mixture.
- Make Roux: Sprinkle the all-purpose flour over the vegetable mixture and cook for 1 minute, stirring continuously to avoid lumps and cook out the raw flour taste.
- Add Liquids & Seasonings: Gradually stir in the half and half, Parmesan cheese, fresh lemon juice, hot sauce, Worcestershire sauce, and kosher salt, making sure the mixture is smooth.
- Simmer Filling: Reduce the heat to low and let the mixture simmer gently for about 3 minutes, stirring occasionally until it thickens to a creamy consistency.
- Add Spinach: Remove the skillet from the heat and stir in the thawed and well-drained chopped spinach, mixing thoroughly to combine.
- Fill Mushrooms: Spoon the artichoke and spinach filling into the mushroom caps, packing it down firmly and mounding slightly over the top for a generous filling.
- Add Topping: Sprinkle the prepared breadcrumb topping evenly over each filled mushroom, pressing down lightly so the topping adheres to the filling.
- Bake: Bake the stuffed mushrooms in the preheated oven for 20-25 minutes or until the breadcrumb topping is golden brown and the mushrooms are cooked through. Avoid overcooking to prevent dryness.
- Rest and Serve: Remove the baking sheet from the oven and let the mushrooms rest for 4 minutes before serving. This allows the flavors to settle and the filling to firm up slightly.
Notes
- Make sure to squeeze excess water out of thawed spinach and artichokes to avoid soggy filling.
- You can substitute half and half with heavy cream for a richer filling.
- For a vegetarian version, replace Worcestershire sauce with soy sauce or tamari.
- Use fresh mushrooms if possible for the best texture and flavor.
- Do not overcrowd the mushrooms on the baking sheet to ensure even cooking.
