Spinach Artichoke Stuffed Mushrooms
These spinach artichoke stuffed mushrooms take mushrooms and stuff them with a creamy and tangy filling mixed with spinach artichoke hearts.
Servings: 25 mushrooms
Ingredients
- 25 whole white mushrooms stems removed
- 1 tablespoon olive oil
- 1 cup baby spinach finely chopped
- 1 cup artichoke hearts finely chopped
- 4 ounces cream cheese
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper
- 1/2 cup shredded Parmesan cheese divided
Instructions
- Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper or silicone liner.
- Gently clean the tops of the mushrooms to remove any dirt or debris. Remove the stems from the mushrooms.
- In a 12-inch skillet, add olive oil and set over medium high heat.
- When the oil is hot add the spinach and artichokes and saute for a few minutes to soften the spinach.
- Lower the heat to medium-low and add the cream cheese, mayonnaise, sour cream, kosher salt, black pepper, and red pepper flakes. Gently cook until well combined, about 5-10 minutes, depending on how soft your cream cheese is.
- Add 1/4 cup of the Parmesan cheese to the mixture and stir until combined.
- Remove from heat, and using a spoon, fill each mushroom cavity with a generous amount of stuffing.
- Place them on your baking dish, sprinkle the remaining Parmesan cheese on top and bake for 25 minutes or until the top of the cheese is golden brown.
- Serve immediately.
Nutrition
Serving: 1g | Calories: 48kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 7mg | Sodium: 181mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 0.2mg