Stuffed Mushrooms with Spinach & Artichokes 
Difficulty: Intermediate  |  Prep Time: 45 Minutes  |  Serves 10

  • 1 ½ pounds Cremini Mushrooms, cleaned with a dry brush or towel
  • ¼ cup extra virgin olive oil, divided use
  • 1 ½ tablespoons balsamic vinegar
  • ½ yellow onion, minced
  • 3 garlic cloves, minced
  • 8 ounces canned quartered artichoke hearts, chopped
  • 5 ounces frozen spinach, defrosted, drained of extra moisture and chopped
  • 4 ounces cream cheese, softened
  • 2 ½ ounces shredded asiago cheese, divided use
  • Kosher salt and black pepper
  • ⅛ teaspoon Tabasco sauce

Preheat oven to 350°F.

Remove stems from the mushrooms and place mushroom tops into a large mixing bowl. Toss the mushrooms with 5 tablespoons of olive oil, balsamic vinegar, ¼ teaspoon kosher salt and black pepper.

Prepare two half sheet baking pans lined with parchment paper, and with a wire cooling rack on top. Place the mushrooms stem side down on the racks. Bake mushrooms for 35 minutes. Set aside to cool.

In a medium saute pan over medium-low heat, add the remaining olive oil and the onions. Cook until brown and caramelized. This may take about 10-15 minutes. Add the garlic, artichokes and spinach and cook for about 4 minutes or until the moisture from the vegetables is evaporated.

Place mixture into a medium bowl. Add the cream cheese and half of the asiago cheese to the vegetable mixture. Mix well until evenly combined. Add Tabasco sauce and season with salt and pepper to taste. Increase the oven temperate to 450°F. Place mushrooms stem side up on a sheet tray lined with parchment paper. Scoop about 1 tablespoon of the filling mixture into each mushroom. Top the mushrooms with the remaining half of the asiago cheese. Bake the mushrooms for about 10 minutes or until the cheese on top is melted and golden brown. Allow to cool for a few minutes and serve warm.

Recipe by Draeger’s Cooking School

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