Description
Artichoke Spinach Stuffed Mushrooms are a delectable vegetarian appetizer that combines tender mushroom caps with a creamy, flavorful filling. Perfect for gatherings, these bites are sure to impress!
Ingredients
Scale
- 12 large button mushrooms
- 1 cup fresh spinach, chopped
- 1 (14 oz) can marinated artichokes, drained and finely chopped
- 8 oz cream cheese, softened
- ½ cup grated Parmesan cheese, divided
- 1 tsp garlic powder
- 2 tsp olive oil
- ½ cup panko breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, add olive oil and sauté the spinach until wilted (about 3 minutes). Let cool slightly and chop.
- In a bowl, mix cream cheese, artichokes, sautéed spinach, garlic powder, and half of the Parmesan until well combined.
- Generously stuff each mushroom cap with the filling and place them seam-side up on the prepared baking sheet.
- Top with panko breadcrumbs and remaining Parmesan cheese.
- Bake for 20-25 minutes until golden brown.
Notes
- For added flavor, try incorporating fresh herbs like thyme or rosemary.
- Use low-fat cream cheese for a lighter option.
- Leftover stuffed mushrooms can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed mushroom (approximately 50g)
- Calories: 90
- Sugar: 1g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg