# Needed ingredients:
→ 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 (115 grams) cream cheese, softened
07 - 1/2 cup (60 grams) grated Parmesan cheese
08 - 1/2 cup (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 make it:
01 - Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
02 - Clean mushroom caps and gently remove stems. Reserve caps and finely chop half of the stems for filling; discard or save the remainder.
03 - Heat olive oil in a medium skillet over medium heat. Sauté minced garlic and chopped mushroom stems for 2 minutes until fragrant.
04 - Add chopped spinach and cook until wilted, about 2 minutes. Stir in chopped artichokes and cook an additional minute, then remove from heat.
05 - In a bowl, blend cream cheese, Parmesan, mozzarella, salt, black pepper, and crushed red pepper flakes until smooth.
06 - Fold the cooked spinach and artichoke mixture into the combined cheeses until evenly distributed.
07 - Spoon the filling generously into each mushroom cap, then arrange them in a single layer on the prepared baking sheet.
08 - Mix breadcrumbs with melted butter and sprinkle evenly over the stuffed mushrooms.
09 - Bake for 20 to 25 minutes, or until mushrooms are tender and the topping turns golden brown.
10 - Allow to cool for 5 minutes to set before serving.
