Spinach Artichoke Stuffed Mushrooms
These savory Spinach Artichoke Stuffed Mushrooms combine creamy textures and robust flavors, making them a perfect healthy appetizer or snack.
Ingredients
Main Ingredients
- 12 pieces Large mushrooms Choose sturdy caps for filling.
- 2 cups Fresh spinach Packed with vitamins.
- 1 cup Artichoke hearts, chopped Use fresh or canned.
- 4 oz Cream cheese For a creamy filling.
- 2 tbsp Mayonnaise Enhances moisture.
- 1/2 cup Grated Parmesan cheese Substitute with nutritional yeast for a vegan option.
Spices and Seasoning
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/2 tsp Salt To taste.
- 1/4 tsp Pepper To taste.
For Roasting
- 1 tbsp Olive oil Drizzle for extra flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms gently with a damp cloth.
- Remove the stems from the mushroom caps and chop them finely.
- In a skillet over medium heat, add olive oil and sauté the chopped mushroom stems and spinach until wilted, about 2-3 minutes.
- Remove from heat and let cool slightly.
Cook/Assemble
- In a bowl, combine the sautéed mushroom stems and spinach with artichokes, cream cheese, mayonnaise, Parmesan, garlic powder, onion powder, salt, and pepper until smooth.
- Fill each mushroom cap with the spinach-artichoke mixture.
- Place the stuffed mushrooms on a baking sheet lined with parchment paper and drizzle with olive oil.
- Bake for 20-25 minutes or until tops are golden and mushrooms are tender.
Serve
- Allow the stuffed mushrooms to cool slightly before transferring them to a serving platter.
- Serve warm as an appetizer or snack.
Notes
These stuffed mushrooms can be prepped ahead of time and stored in the fridge for up to 24 hours before baking. They are great as leftovers, for lunches, or parties. Frozen mushrooms can last up to 3 months in the freezer.