Take a dry cloth and wipe the dirt off the mushrooms. Try not to wash them with water as the mushrooms will soak it up and get mushy while baking. Remove the stems and use a small spoon to gently scoop out the middles of the mushrooms to form a bowl. Set aside the stems.
Line a large baking sheet with parchment paper. Place the mushrooms on the prepared baking sheet with the scoop side facing up. Set aside.
Chop the mushroom stems into small pieces
In a large skillet over low-medium heat, sauté the chopped stems, spinach, onion, artichoke, butter, garlic, salt and pepper for 2 to 4 minutes until the onions and mushrooms are slightly softened. Stir often to make sure it’s well mixed and heated evenly.
Stir the cream cheese and Parmesan into the mixture and heat until both are melted. Again, stir this often so none of the ingredients burn or get stuck to the bottom of the pan.
Remove from the heat and stir in 2 tablespoons of the gluten-free breadcrumbs. Set the remaining 3 tablespoons.
Use a small spoon to stuff each mushroom cap. Press the mixture into the “bowl” of each mushroom cap and press down firmly to pack it in. The filling can be overflowing out the top of each mushroom cap.
Gently press the filled side of each mushroom cap into the remaining breadcrumbs.
Place the tray of stuffed mushrooms into the oven to bake for 20 minutes. Serve hot.
Notes
Make the thawed chopped spinach is thoroughly drained. The easiest way to do so is to place the thawed spinach in a fine mesh strainer and push it down to squeeze out that excess water.
All of the filling ingredients should be finely chopped so that they fit well into the mushroom caps.
Choose firm, medium-sized mushrooms. You want these big enough to stuff but small enough to still be a finger food. Firm mushrooms will hold up to being scooped than mushy, soft mushrooms.
It’s important to cut the cream cheese into small chunks so it melts into the mixture faster. You want this to melt fairly quickly so the other ingredients don’t start to burn.
While sautéing items in the frying pan, stir the mixture often so that it doesn’t burn or get stuck to the bottom of the pan.
To store: Store leftovers in the fridge in an airtight food-safe container for up to 3 days.
Mama says, “Make sure to always check your labels!"