Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
Spinach artichoke mushrooms on a baking sheet

Spinach Artichoke Stuffed Mushrooms


  • Author: anne
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50

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 cheeseĀ 
  • 1/2 cup freshly grated mozzarella cheese
  • a handful of parmesan or mozzarella cheese to top mushrooms – optional

Instructions

  1. squeeze as much water as possible out of the spinach and set aside
  2. add the oil to a skillet and heat over medium heat
  3. add the onions and garlic and cook until they become translucent
  4. stir in the spinach and artichokes and cook until they are heated through and place them into a bowl
  5. allow the vegetables to cool slightly, and stir in the cheeses
  6. stuff each mushroom with approximately 1 tablespoon of mixture (this amount will depend on the size of the mushroom)
  7. place each stuffed mushroom onto a baking sheet
  8. 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