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Spinach & Artichoke Stuffed Mushrooms

Spinach and Artichoke Stuffed Mushrooms

Not too long ago while deciding on what to make for dinner, I tried my hand at stuffed mushrooms. I’ve had them ever so often while dining out but never was really that crazy about them. They were always too soggy or lacking flavor.

So of course I did what I do best and put my own spin on a recipe. I brainstormed the perfect stuffed mushroom and got to work.

Spinach and Artichoke stuffed mushrooms

These are the ingredients I listed as the perfect combo:

1 pack of baby bella mushrooms, stemmed (chop up the stems for filling)
1 handful of chopped up, fresh spinach
1 8oz jar of artichokes, chopped up
4 oz of cream cheese, room temperature
1 handful of Parmesan cheese, shredded
1 cup of panko bread crumbs
1 handful of mozzarella cheese, shredded
olive oil

Start by preheating your oven to 415 degrees.

Reserve the stemmed baby bella caps, placing them on a lined baking sheet open side face up and drizzling with olive oil.

Combine the chopped up mushroom stems, spinach, artichokes, cream cheese, parm and bread crumbs together in a large mixing bowl.

Stuff the caps with your mixture then place in the oven for about 15 minutes.
Spinach and Artichoke stuffed mushroomsTake them out then sprinkle with your mozzarella cheese and place in the over once more until your cheese is melted and gets a little golden brown.

Pair them with some sauteed veggies and a simple fresh salad, enjoy!
Spinach and Artichoke stuffed mushrooms

 

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