spinach & artichoke stuffed mushrooms

★★★★★ 1 Review
Meshach avatar
By Jeane Hafley
from Whittier, NC

These are simply delicious!!! They are worth the time, and go quickly :)

★★★★★ 1 Review
cook time 15 Min

Ingredients For spinach & artichoke stuffed mushrooms

  • 25-30 lg
    stuffing mushroom caps
  • 1/4 c
    chopped onion
  • 2 clove
    chopped garlic
  • 1 Tbsp
    olive oil
  • 1/4 c
    dry white wine
  • 1/4 c
    soft bread crumbs
  • 7 oz
    artichoke hearts, drained and chopped
  • 7 oz
    frozen spinach, thawed and drained
  • 3
    green onions, chopped
  • 1/2 c
    grated parmesan cheese
  • 1/2 c
    mayonnaise
  • 1/4 tsp
    salt
  • 1/4 tsp
    pepper
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How To Make spinach & artichoke stuffed mushrooms

  • 1
    SAUTE mushroom caps in lemon and basil. Set aside.
  • 2
    CHOP stems, and sauté with onion and garlic in olive oil for 5 minutes. Add wine and cook for 2 more minutes, or until liquid evaporates. Stir in breadcrumbs and let cool.
  • 3
    COMBINE remaining ingredients and spoon 1 tsp. in each mushroom cap. Place on lightly greased wire rack in roasting pan. Bake @ 350° for 12-15 minutes.

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