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Spinach & Artichoke Stuffed Mushrooms

Spinach & Artichoke Stuffed Mushrooms
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These Spinach & Artichoke Stuffed Mushrooms are a delicious appetizer, perfect for parties or a light snack.

Ingredients

Scale
  • 1 pound cremini mushrooms, stems removed and finely chopped
  • 2 tablespoons olive oil
  • 1/2 cup finely chopped yellow onion
  • 2 cloves garlic, minced
  • 5 ounces fresh spinach, chopped
  • 14 ounces canned artichoke hearts, drained and chopped
  • 4 ounces cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 cup panko breadcrumbs

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Heat olive oil in a large skillet over medium heat. Add chopped mushroom stems and onion. Cook until softened, about 5-7 minutes.
  3. Add minced garlic and cook for 1 minute more until fragrant.
  4. Stir in spinach and cook until wilted, about 2-3 minutes.
  5. Remove from heat and stir in the chopped artichoke hearts, cream cheese, Parmesan cheese, pepper, and salt until well combined.
  6. Spoon the mixture into the mushroom caps.
  7. Sprinkle the tops with panko breadcrumbs.
  8. Bake for 18-20 minutes, or until the mushrooms are tender and the filling is golden brown.

Notes

  • Choose mushrooms of similar size for even cooking.
  • For extra flavor, you can add a pinch of red pepper flakes to the filling.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

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