Spinach and Artichoke Stuffed Mushrooms
User Reviews
5
6 reviews
Excellent
Spinach and Artichoke Stuffed Mushrooms
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Creamy, garlicky, and brimming with four cheeses, Spinach and Artichoke Stuffed Mushrooms are an indulgent side dish that's perfect for any holiday dinner.Adapted from my Spinach and Artichoke Dip
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Ingredients
- 8 ounces cream cheese room temperature, block-style
- 1/4 cup mayonnaise
- 1/4 cup parmigiano reggiano , grated
- 1/4 cup Italian 4-cheese blend shredded
- 1/4 teaspoon garlic minced
- 1/4 teaspoon garlic salt
- 1/2 cup spinach about 1/2 of a frozen 10 oz package, cooked according to package directions, water pressed out in a towel or sieve, chopped
- 1-1/2 cups artichoke hearts *, chopped
- 2 tablespoons basil chopped, fresh
- salt to taste
- black pepper to taste
- 12 white mushroom about 2-1/2 inch diameter, large, stuffing variety
- olive oil (for greasing pan)
To top and bake
- 1/3 cup mozzarella cheese OR, shredded
- 1/3 cup panko breadcrumbs unseasoned
- 2 tablespoons Parmigiano Reggiano cheese grated
- pinch salt
- 1 tablespoon olive oil
Instructions
Stuff the mushrooms
- Preheat oven to 400 degrees F with rack in middle position.
- In a large bowl, mix together cream cheese, mayonnaise, Parmigiano Reggiano, Italian 4-cheese shred, minced garlic, and garlic salt with a wooden spoon or hand mixer until fully combined. Stir in prepared spinach and artichoke hearts by hand.
- Clean mushrooms and remove and discard stems. Fill mushrooms with spinach-artichoke mixture by the heaping tablespoonful, pressing filling into the mushroom cavity and slightly mounding.
Make the topping and serve
- If using shredded mozzarella topping, sprinkle evenly over the filled mushrooms.
- If using Panko topping, stir together breadcrumbs, Parmigiano Reggiano, and salt in a small bowl. Add 1 tablespoon olive oil and toss until combined. Sprinkle the breadcrumbs over the filled mushrooms, pressing gently to adhere.
- Grease a large baking sheet or oven-safe skillet with about 2 tablespoons olive oil. Arrange filled and topped mushrooms and bake 23-30 minutes until mushrooms are cooked, filling is hot, and topping is lightly browned. If using breadcrumbs, check about halfway through to make sure they aren't browning too quickly. If they are, gently lay a piece of foil over the mushrooms and continue cooking. Serve hot.
Notes
- *15-ounce can un-marinated artichoke hearts, rinsed and drained, OR equivalent frozen artichoke hearts, defrosted and cooked according to package directions.
Nutrition Information
Show Details
Calories
120kcal
(6%)
Carbohydrates
3g
(1%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Cholesterol
8mg
(3%)
Sodium
368mg
(15%)
Potassium
138mg
(3%)
Sugar
1g
(2%)
Vitamin A
1075IU
(22%)
Vitamin C
6mg
(7%)
Calcium
125mg
(13%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 12large mushrooms
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 3g | 1% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 368mg | 15% |
| Potassium | 138mg | 3% |
| Sugar | 1g | 2% |
| Vitamin A | 1075IU | 22% |
| Vitamin C | 6mg | 7% |
| Calcium | 125mg | 13% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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