# What You'll 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 - 2 cups fresh spinach, chopped
05 - 1 cup canned artichoke hearts, drained and finely chopped
06 - 4 ounces cream cheese, softened
07 - 1/2 cup grated Parmesan cheese
08 - 1/2 cup 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 Make It:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Clean mushroom caps and gently remove stems. Set caps aside. Finely chop half the stems for the filling and discard the remainder or reserve for other use.
03 - Heat olive oil in a medium skillet over medium heat. Add garlic and chopped mushroom stems, sautéing for about 2 minutes until fragrant.
04 - Add chopped spinach to the skillet and cook until wilted, approximately 2 minutes. Stir in chopped artichokes and cook for an additional 1 minute. Remove from heat.
05 - In a mixing bowl, blend cream cheese, Parmesan, mozzarella, salt, black pepper, and optional red pepper flakes until smooth.
06 - Fold the cooked spinach-artichoke mixture into the cheese blend until thoroughly combined.
07 - Spoon the prepared filling generously into each mushroom cap and arrange them evenly on the baking sheet.
08 - Combine breadcrumbs with melted butter and sprinkle evenly over the stuffed mushrooms.
09 - Bake in the preheated oven for 20 to 25 minutes, until mushrooms are tender and topping is golden brown.
10 - Allow to cool for 5 minutes before serving to enhance flavor and texture.
