Creamy Parmesan Stuffed Mushrooms with Artichoke
Tender mushroom caps filled with a savory mixture of sauteed onions, garlic, artichoke hearts, and spinach bound with creamy mayonnaise and tangy Parmesan cheese. A classic appetizer that's elegant enough for entertaining yet simple enough for weeknight cooking. The smoked paprika adds subtle depth while lemon juice brightens the rich filling. Serve warm as a starter, side dish, or light main course for vegetarians.
Ingredients
- ¼ cup water
- ½ onion, finely diced
- 4 cloves garlic, minced
- 1 pound crimini mushrooms medium-sized, whole
- 1 15-ounce can artichoke hearts, packed in water drained and finely chopped
- 1 cup fresh spinach, chopped
- ¼ cup milk
- 2 tablespoons mayonnaise
- ½ lemon, juiced
- ½ cup Parmesan cheese, grated
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
Instructions
- 1
Preheat oven to 350F.
- 2
Heat water in a pan over medium heat. Add onion and garlic, cook 10 minutes stirring occasionally.
- 3
Wipe mushrooms clean with damp paper towel. Remove and reserve stems. Scoop out gills from mushroom caps and discard. Arrange caps in a 9x12-inch baking dish.
- 4
Dice reserved mushroom stems.
- 5
Add diced stems, artichoke hearts, and spinach to pan. Cook 8 minutes stirring frequently.
- 6
Reduce heat to low. Stir in milk, mayonnaise, lemon juice, Parmesan, salt, smoked paprika, and pepper. Cook 5 minutes stirring frequently.
- 7
Fill each mushroom cap with mixture.
- 8
Bake 20 minutes.
- 9
Top with parsley if desired and serve warm.
Tips
Make the filling ahead and refrigerate up to 2 days. Fill mushrooms just before baking for best texture and prevent sogginess.
Don't skip removing mushroom gills - they release excess moisture that would make the filling watery during baking.
For deeper flavor, roast mushroom caps at 350F for 5 minutes before filling to concentrate their umami.
Good to Know
Cover and refrigerate filled mushrooms up to 1 day before baking. Store leftover baked mushrooms in an airtight container refrigerated up to 3 days. Reheat gently at 325F for 8-10 minutes.
Prepare filling up to 2 days ahead. Assemble filled mushrooms up to 8 hours ahead, cover with plastic wrap, and bake when ready.
Serve warm as a first course, vegetable side dish, or light main course with crusty bread and salad. Pair with dry white wine or sparkling water.
Common Mistakes
Don't skip cleaning mushroom gills to avoid a watery, soggy filling.
Don't overbake to avoid dried-out mushroom caps and separated filling.
Don't skip the sauteing step to avoid raw onion flavor in the filling.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these ahead and freeze them?
Yes, fill mushrooms and freeze unbaked up to 1 month in an airtight container. Bake directly from frozen, adding 5-10 minutes to baking time. Do not freeze after baking as texture suffers.
What if my mushrooms release too much liquid while baking?
Pat mushrooms dry thoroughly before arranging in the dish. Reduce milk to 2 tablespoons or use heavy cream for a thicker filling. Bake on a rimmed sheet lined with foil to catch drips.
Can I use different mushrooms?
Yes. Button mushrooms work but are smaller. Portobello caps are larger and meatier but use fewer mushrooms. Cremini work best here. Avoid delicate varieties like oyster that collapse when cooked.