Spinach Artichoke Stuffed Mushrooms are the perfect appetizer to bring to your next gathering! This recipe makes plenty to share and has all the flavors of your favorite spinach artichoke dip but better!
Ingredients
- 2 pounds of baby bella mushrooms whole
- 10 ounces frozen, chopped spinach thawed and drained
- 13.75 ounce canned artichoke hearts drained, chopped
- 1 tablespoon minced garlic
- 1/4 cup chopped parsley
- 1 large scallion chopped
- 1/4 teaspoon black pepper
- 4 ounces light cream cheese room temperature
- 1 cup mozzarella part-skim shredded
- 1/4 cup reduced fat parmesan cheese grated
- 3 tablespoons plain bread crumbs grated
Servings: servings
Units:
Instructions
- Preheat your oven to 400 Degrees F.
- Rinse mushrooms, parsley and scallion under cool running water and set out to dry.
- Carefully remove the stems of the mushrooms from the mushroom caps, leaving the caps whole.
- Chop 1 cup of the mushroom stems and place in large bowl, discard the rest.
- Add the thawed, drained spinach and the drained and chopping artichoke hearts to the bowl of mushroom stems.
- Add the garlic, parsley, scallion and black pepper to the bowl and stir to combine the seasonings into the vegetables.
- Add the cream cheese, and combine well.
- Add mozzarella and parmesan cheese and combine well.
- Using a spoon, fill the mushrooms caps with the spinach artichoke filling. Top with bread crumbs. Depending on the size of the mushroom caps, you may have extra filling.
- Bake in the oven for 20-25 minutes.
Recipe Notes
Serving number of mushrooms may vary depending on size of mushrooms.
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