Spinach Artichoke Stuffed Mushrooms
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Spinach Artichoke Stuffed Mushrooms
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| Servings |
| 12servings |
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Ingredients
- 2pounds of baby bella mushroomswhole
- 10ounces frozen, chopped spinachthawed and drained
- 13.75ounce canned artichoke heartsdrained, chopped
- 1tablespoon minced garlic
- 1/4cup chopped parsley
- 1large scallionchopped
- 1/4teaspoon black pepper
- 4ounces light cream cheeseroom temperature
- 1cup mozzarella part-skimshredded
- 1/4cup reduced fat parmesan cheesegrated
- 3tablespoons plain bread crumbsgrated
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.