Description
Mushrooms are stuffed with a tasty and healthy version of classic spinach artichoke dip for a healthy appetizer idea
Scale
Ingredients
- 18 baby Bella or white mushroom caps cleaned and stems removed
- 3/4 cup frozen spinach that has been thawed and drained
- 1/2 cup frozen artichokes thawed and chopped
- 1/2 tablespoon olive oil
- 1 clove crushed garlic
- 2 tablespoons minced onion
- 1/4 teaspoon sea salt
- 1 cup freshly grated Parmesan cheese
- 1/2 cup freshly grated mozzarella cheese
- a handful of parmesan or mozzarella cheese to top mushrooms – optional
Instructions
- squeeze as much water as possible out of the spinach and set aside
- add the oil to a skillet and heat over medium heat
- add the onions and garlic and cook until they become translucent
- stir in the spinach and artichokes and cook until they are heated through and place them into a bowl
- allow the vegetables to cool slightly, and stir in the cheeses
- stuff each mushroom with approximately 1 tablespoon of mixture (this amount will depend on the size of the mushroom)
- place each stuffed mushroom onto a baking sheet
- bake at 350 for 25 to 30 minutes
Notes
Make a vegan version of spinach and artichoke stuffed mushrooms by substituting the cheeses with 1 1 /2 tablespoons of nutritional yeast mixed with 1/4 cup of walnut crumbles.
Add a 1/2 cup diced sun-dried tomatoes or kalamata olives to the stuffing mixture.
Substitute feta, swiss or goat cheese for the mozzarella and parmesan cheeses.
- Category: Appetizer
- Method: Oven
- Cuisine: American
Keywords: appetizer, stuffed mushrooms, spinach artichoke