# What You Need:
→ Mushrooms
01 - 24 large white or cremini mushrooms, stems removed and cleaned
→ Filling
02 - 1 tablespoon olive oil
03 - 2 cloves garlic, minced
04 - 60 grams fresh spinach, chopped
05 - 130 grams canned artichoke hearts, drained and finely chopped
06 - 115 grams cream cheese, softened
07 - 60 grams grated Parmesan cheese
08 - 60 grams shredded mozzarella cheese
09 - 1/4 teaspoon ground black pepper
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Topping
12 - 2 tablespoons breadcrumbs (panko or regular)
13 - 1 tablespoon melted butter
# How-To:
01 - Set oven to 375°F and prepare a baking sheet by lining it with parchment paper or lightly greasing.
02 - Clean mushroom caps and gently remove stems. Finely chop half of the stems for later use in the filling; discard or save the rest.
03 - Warm olive oil in a medium skillet over medium heat. Sauté garlic and chopped mushroom stems for 2 minutes until fragrant.
04 - Add chopped spinach to the skillet and cook until wilted, about 2 minutes. Stir in chopped artichoke hearts and cook for an additional minute. Remove from heat.
05 - In a mixing bowl, blend cream cheese, Parmesan, mozzarella, salt, black pepper, and red pepper flakes until smooth.
06 - Fold the sautéed spinach-artichoke mixture into the cheese blend until fully combined.
07 - Spoon the filling generously into each mushroom cap and arrange them evenly on the prepared baking sheet.
08 - Combine breadcrumbs with melted butter, then sprinkle the mixture evenly over the stuffed mushrooms.
09 - Bake for 20 to 25 minutes until mushrooms are tender and the topping is golden brown.
10 - Allow the mushrooms to cool for 5 minutes before serving to enhance flavors.
