Description
Delicious stuffed mushrooms filled with a creamy mixture of spinach and artichokes, perfect for any gathering.
Ingredients
Scale
- 12 medium cremini or button mushrooms
- 2 cups fresh spinach, chopped
- 1 can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1 cup shredded parmesan cheese
- 3 cloves garlic, minced
- 1 tsp thyme or Italian seasoning
- 1 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup seasoned breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms with a damp paper towel and remove their stems.
- Sauté the chopped spinach in olive oil until wilted, then add minced garlic and cook for another minute.
- In a bowl, mix together sautéed spinach, chopped artichokes, cream cheese, parmesan, herbs, salt, and pepper until creamy.
- Stuff each mushroom cap with the mixture, packing it in tightly.
- Place stuffed mushrooms on a parchment-lined baking sheet, sprinkle with breadcrumbs and additional parmesan.
- Bake for 20-25 minutes until golden and bubbly.
- Cool slightly before serving.
Notes
For added flavor, feel free to incorporate other vegetables like bell peppers or zucchini into the filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg
Keywords: stuffed mushrooms, savory appetizers, spinach artichoke, family recipes