Spinach & Artichoke Stuffed Mushrooms

Spinach & Artichoke Stuffed Mushrooms

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Jeane Hafley


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


★★★★★ 1 vote

15 Min


  • 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
  • 1/4 tsp
  • 1/4 tsp

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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About Spinach & Artichoke Stuffed Mushrooms

Course/Dish: Vegetable Appetizers

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