Spinach and Artichoke Dip Stuffed Mushrooms

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Spinach and Artichoke Dip Stuffed Mushrooms
Two classic appetizers combined into one delicious bite!
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Course Appetizer
Cuisine Appetizer
Servings
Ingredients
Course Appetizer
Cuisine Appetizer
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 350 degrees.
  2. Cut the spinach leaves into long, thin strips. In a small fry pan, heat the butter or olive oil over medium heat. Add in the spinach and cook, stirring frequently, just until wilted. Remove from heat and mix with the chopped artichoke hearts.
  3. In a medium bowl, mix together the cream cheese and sour cream until combined. Add in 1/4 cup Parmesan cheese, reserving the rest. Stir in the garlic, red pepper flakes, and kosher salt. Add in the spinach/artichoke mixture and stir until combined.
  4. Stuff the mushrooms with one heaping tablespoon of the cheese-artichoke mixture, and place on a parchment-lined baking sheet. Sprinkle the remaining Parmesan cheese over the mushrooms. Bake for 20–25 minutes, until the Parmesan cheese is golden brown. Remove from the oven and allow to cool slightly before serving. Serve warm.
Recipe Notes

Recipe and photo courtesy of The Mushroom Council, via the ‘Food for my Family’ blog.

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