1/2cupshredded mozzarella cheeseplus extra for topping
1/2cupcooked spinachsqueezed dry
1/2cupcanned or jarred artichoke heartschopped
1clovegarlicminced
1/2teaspoononion powder
Salt and pepper to taste
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Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with foil or parchment paper.
Brush the mushroom caps with olive oil on both sides. Arrange them on the baking sheet with the hollow side facing up.
In a mixing bowl, combine cream cheese, Parmesan cheese, mozzarella, spinach, artichoke hearts, garlic, onion powder, salt, and pepper. Mix until creamy and well-combined.
Spoon the mixture evenly into the mushroom caps, spreading it to fill the hollow.
Sprinkle extra shredded mozzarella over the top of each mushroom.
Bake for 20-25 minutes, or until the mushrooms are tender and the cheese is golden and bubbly.
Serve warm, garnished with fresh parsley if desired.
Notes
For a vegan option, use plant-based cream cheese and shredded cheese.
Add a pinch of red pepper flakes for a spicy kick.
Serve over a bed of arugula for an elegant presentation.
Nutritional information shared on this website is an estimate and may vary based on the exact ingredients or brands used, as well as portion sizes. These estimates are provided as a courtesy and should not replace the advice of a licensed dietitian or healthcare professional. For accurate nutrition details, I recommend calculating values based on the specific products and tools you use.
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I am not a licensed medical professional, and the content shared on NanaGrams TidBits is not intended as medical advice. Always consult with a healthcare provider for questions or concerns about your health, diet, or specific conditions. The information on this site is meant to inspire and inform, not replace professional advice.