Spinach & Artichoke Stuffed Mushrooms
Ingredients
- 25-30 large
- 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
How to Make Spinach & Artichoke Stuffed Mushrooms
- 1SAUTE mushroom caps in lemon and basil. Set aside.
- 2CHOP 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.
- 3COMBINE 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.
About Spinach & Artichoke Stuffed Mushrooms
Course/Dish: Vegetable Appetizers
