Spinach and Artichoke Stuffed Mushrooms

Ingredients

• 24 large white or cremini mushrooms, stems removed and cleaned

• 1 tablespoon olive oil

• 1 cup frozen chopped spinach, thawed and squeezed dry

• 1 cup canned artichoke hearts, drained and chopped

• 4 ounces cream cheese, softened

• 1/4 cup sour cream

• 1/2 cup grated Parmesan cheese (plus more for topping)

• 1/2 cup shredded mozzarella cheese

• 2 cloves garlic, minced

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon crushed red pepper flakes (optional)

• 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

1. Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Brush the mushroom caps with olive oil and arrange them on a baking sheet lined with parchment paper, cavity side up.

2. Make the Filling: In a medium bowl, combine the cream cheese, sour cream, Parmesan, mozzarella, garlic, spinach, and artichoke hearts. Mix until smooth and well incorporated. Season with salt, pepper, and red pepper flakes if using.

3. Stuff the Mushrooms: Spoon the spinach and artichoke filling into each mushroom cap, filling them generously. Sprinkle extra Parmesan cheese over the tops for a golden, cheesy finish.

4. Bake: Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is bubbly and lightly browned.

5. Serve: Remove from the oven and let cool slightly. Garnish with chopped fresh parsley before serving.