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Spinach Artichoke Stuffed Mushrooms: A Joyful Appetizer

Spinach Artichoke Stuffed Mushrooms
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These savory spinach artichoke stuffed mushrooms are the perfect bite-sized appetizer for any gathering. They are easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 pound white mushrooms, stems removed
  • 8 ounces cream cheese, softened
  • 1/2 cup chopped fresh spinach
  • 1/4 cup chopped marinated artichoke hearts, drained
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Clean the mushroom caps and remove the stems. Finely chop the mushroom stems.
  3. In a bowl, combine the softened cream cheese, chopped spinach, chopped artichoke hearts, Parmesan cheese, minced garlic, and chopped mushroom stems.
  4. Season the mixture with salt and pepper to your liking.
  5. Spoon the spinach artichoke mixture generously into each mushroom cap.
  6. Arrange the stuffed mushrooms on a baking sheet.
  7. Bake for 15-20 minutes, or until the mushrooms are tender and the filling is bubbly and lightly browned.
  8. Serve warm and enjoy!

Notes

  • You can add a pinch of nutmeg to the filling for an extra layer of flavor.
  • For a crispier topping, sprinkle a little extra Parmesan cheese or breadcrumbs over the stuffed mushrooms before baking.
  • If you don’t have fresh spinach, you can use frozen spinach that has been thawed and squeezed dry.

Nutrition

Find it online: https://whiskdaily.com/spinach-artichoke-stuffed-mushrooms/