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Amazing Spinach Artichoke Stuffed Mushrooms: 90-Calorie Bite

Spinach Artichoke Stuffed Mushrooms
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Create delicious, bite-sized appetizers by stuffing mushroom caps with a creamy, cheesy mixture of spinach and artichoke hearts. These Spinach Artichoke Stuffed Mushrooms are perfect for parties or as a savory side dish.

Ingredients

Scale
  • 1 pound large white or cremini mushrooms
  • 1 tablespoon olive oil
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed very dry
  • 1 (14 ounce) can artichoke hearts, drained and roughly chopped
  • 4 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup sour cream or plain Greek yogurt
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking sheet.
  2. Gently remove the stems from the mushrooms. Finely chop the stems and set aside. Wipe the mushroom caps clean with a damp cloth.
  3. Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and minced shallot. Cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more until fragrant. Remove from heat and let cool slightly.
  4. In a medium bowl, combine the cooled stem mixture, dry spinach, chopped artichoke hearts, cream cheese, 1/2 cup Parmesan cheese, mozzarella cheese, and sour cream. Stir until everything is well combined.
  5. Season the mixture with salt and pepper. Taste and adjust seasoning if needed.
  6. Carefully spoon the filling mixture into the mushroom caps, mounding it slightly on top.
  7. Place the filled mushrooms on the prepared baking sheet. Sprinkle the tops with a little extra Parmesan cheese.
  8. Bake for 20 to 25 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly.
  9. Let the mushrooms cool for a few minutes before serving warm.

Notes

  • Squeezing the spinach dry is a key step; excess moisture will make your filling runny.
  • You can prepare the filling a day ahead and store it in the refrigerator.
  • If you like a little heat, add a pinch of red pepper flakes to the filling mixture.

Nutrition

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