Description
Delicious Spinach-Artichoke Stuffed Mushrooms, perfect for gatherings, combining the classic flavors of spinach artichoke dip into a savory bite.
Ingredients
Scale
- 1 pound Cremini Mushrooms
- 1 tablespoon Olive Oil
- 1 small Yellow Onion, finely diced
- 2 cloves Garlic, minced
- 5 ounces Fresh Spinach, roughly chopped
- 1 (14-ounce) can Artichoke Hearts, drained and chopped
- 4 ounces Cream Cheese, softened
- ½ cup Grated Parmesan Cheese
- ¼ cup Mayonnaise
- ¼ cup Panko Breadcrumbs
- ¼ teaspoon Red Pepper Flakes (optional)
- Salt and Black Pepper, to taste
- Fresh Parsley, chopped (for garnish, optional)
Instructions
- Prepare the Mushrooms: Gently clean and remove the stems, setting them aside.
- Sauté Aromatics and Mushroom Stems (Optional): Heat olive oil, sauté stems, onion, garlic, and red pepper flakes until fragrant.
- Wilt the Spinach: Add spinach to the skillet and cook until wilted.
- Combine Filling Ingredients: Mix cream cheese, Parmesan, mayonnaise, and wilted spinach in a bowl.
- Season the Filling: Season with salt and pepper to taste, mixing thoroughly.
- Stuff the Mushroom Caps: Fill each mushroom cap generously with the spinach artichoke mixture.
- Top with Panko Breadcrumbs: Evenly sprinkle panko over the stuffed mushrooms.
- Bake to Golden Perfection: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes.
- Cool and Garnish (Optional): Let cool slightly, then garnish with parsley before serving.
- Serve and Enjoy: Serve warm as an appetizer or side dish.
Notes
Store leftovers in an airtight container for up to 3 days. Can freeze unbaked mushrooms for 2 months. Bake from frozen, adding extra time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg