Description
Artichoke Spinach Stuffed Mushrooms are a crowd-pleasing appetizer filled with creamy goodness and vibrant flavors, perfect for any gathering or cozy night in.
Ingredients
Scale
- 12 large button mushrooms
- 1 cup artichoke hearts, chopped (canned or frozen)
- 2 cups fresh baby spinach, chopped
- 8 oz cream cheese, softened
- ½ cup freshly grated Parmesan cheese
- 3 garlic cloves, minced
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the mushrooms and gently remove the stems. Scoop out some insides if needed to create space for filling.
- In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant, then add spinach and cook until wilted (about 2-3 minutes).
- In a mixing bowl, combine softened cream cheese, sautéed spinach, chopped artichokes, lemon juice, salt, pepper, and half of the Parmesan cheese until smooth.
- Generously fill each mushroom cap with the mixture and top with the remaining Parmesan.
- Place on a parchment-lined baking sheet and bake for 20-25 minutes or until golden brown.
Notes
- For a lighter option, substitute Greek yogurt for cream cheese.
- Add sun-dried tomatoes or sprinkle feta cheese before baking for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed mushroom (40g)
- Calories: 61
- Sugar: 0.5g
- Sodium: 115mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.6g
- Protein: 4g
- Cholesterol: 15mg