Description
Spinach Artichoke Stuffed Mushrooms are a delightful treat that combines rich flavors and a satisfying texture, perfect for any gathering.
Ingredients
Scale
- 8 large portobello mushrooms
- 2 cups fresh spinach, chopped
- 1 cup artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1 cup mozzarella cheese, shredded
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat your oven to 375°F (190°C). Clean the portobello mushrooms and remove the stems and gills.
- In a skillet, heat 1 tablespoon of olive oil, sauté minced garlic for 30 seconds, then add chopped spinach and cook until wilted.
- In a mixing bowl, combine cream cheese, artichoke hearts, sautéed spinach and garlic, mozzarella cheese, breadcrumbs, and half of the Parmesan cheese. Season with salt and pepper.
- Stuff each mushroom cap with the filling, drizzle with remaining olive oil, and sprinkle with remaining Parmesan cheese.
- Bake for 20-25 minutes until mushrooms are tender and tops are golden brown.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place in the oven at 350°F (175°C) for about 10 minutes.
- For freezing, wrap tightly and store for up to 2 months, baking directly from frozen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
Keywords: Spinach Artichoke Stuffed Mushrooms, Appetizer, Vegetarian, Party Food