Spinach Artichoke Dip Stuffed Mushrooms
Try this Spinach Artichoke Dip Stuffed Mushrooms recipe, or contribute your own.
Try this Spinach Artichoke Dip Stuffed Mushrooms recipe, or contribute your own.
- 1/4 teaspoon italian seasoning
- 1/2 teaspoon italian seasoning
- 1 cup chopped artichoke hearts
- 1/4 cup breadcrumbs
- 2 ounces cream cheese softened
- 1 pound whole white mushrooms (about 2 inches wide)
- 1 cup wilted spinach (5 ounces fresh - see note)
- 1/3 upplain fat free greek yogurt or light mayo (i lik
- 1/3 upshredded parmesan cheese
- 1 heaping teaspoon minced garlic
- salt and pepper to taste (i use about 1/2 teaspoon
- 3 tablespoons shredded parmesan cheese
- Carbohydrate 7.31097311899711 g
- Cholesterol 12.194825135145 mg
- Fat 4.42791098632037 g
- Fiber 0.441187500712675 g
- Protein 2.77085682352985 g
- Saturated Fat 2.37576208187849 g
- Serving Size 1 1 -10 (97g)
- Sodium 141.104614738911 mg
- Sugar 6.86978561828444 g
- Trans Fat 0.573265475008185 g
- Calories 80 calories
Step-by-step
- Preheat oven to 400 degrees and lightly grease a baking dish.
- Remove stems from the mushrooms.
- Mix together spinach, Greek yogurt (or mayo), cream cheese, parmesan cheese, garlic, and Italian seasoning.
- Stir in the artichoke hearts and salt and pepper to taste.
- Use a spoon to scoop a small amount of the spinach artichoke mixture and gently press into the mushrooms to fill them.
- Place in prepared baking dish.
- Stir together bread crumbs, remaining parmesan cheese, and Italian seasoning.
- Sprinkle on top of the stuffed mushrooms.
- Cover dish with foil and bake for 15-20 minutes - uncover for the last 5 minutes or so.
- The mushrooms should be tender and the topping lightly browned.
- Serve warm.
A Weeknight Wonder: Spinach Artichoke Stuffed Mushrooms
As a busy working mom, I'm always on the lookout for recipes that are both delicious and easy to prepare. Weeknights are a whirlwind of activity – school pick-ups, homework help, dinner prep, and then somehow squeezing in a little “me” time before collapsing into bed. This Spinach Artichoke Dip Stuffed Mushrooms recipe is a lifesaver. It's elegant enough to impress guests, yet simple enough for a busy weeknight dinner. The combination of creamy spinach artichoke dip nestled inside tender mushrooms is simply irresistible. It's the kind of dish that feels both indulgent and healthy, a perfect balance for my family's needs.
The best part? This recipe is incredibly versatile. Feel free to experiment with different cheeses, herbs, or even add a touch of red pepper flakes for a little kick. I often swap out the Greek yogurt for mayonnaise, depending on what I have on hand – both work beautifully. The prep time is minimal, and the baking time is short, making it ideal for those evenings when you're short on time but still want a flavorful and satisfying meal. The kids love helping me stuff the mushrooms, making it a fun family activity too.
The beauty of this dish is its inherent adaptability. On nights when I'm particularly tired, I'll simply serve the stuffed mushrooms as an appetizer alongside a simple salad. Other times, I might make it the centerpiece of a larger meal, accompanied by crusty bread for dipping into any leftover spinach artichoke mixture. The possibilities are endless! It's become a regular in our dinner rotation, a comforting and flavorful dish that always brings a smile to our faces. And let's be honest, who doesn't love a warm, cheesy, and comforting dish at the end of a long day?
I've often taken this dish to potlucks and gatherings, and it's always a huge hit. People are often surprised by how simple it is to make, and even more impressed by its rich flavor. The presentation is stunning too; those little stuffed mushrooms look so elegant on a platter. It's a dish that speaks volumes about the effort you put in, without requiring hours in the kitchen.
So, if you're looking for a delicious, easy, and crowd-pleasing recipe to add to your repertoire, look no further. These Spinach Artichoke Dip Stuffed Mushrooms are a guaranteed winner. Enjoy!
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes to the filling for a spicy kick.
- Herb variations: Experiment with different herbs like thyme or oregano.
- Cheese variations: Use a blend of cheeses like mozzarella and provolone for a different flavor profile.
- Make it ahead: Prepare the stuffed mushrooms ahead of time and bake just before serving.
- Serving suggestions: Serve with crusty bread for dipping into any leftover spinach artichoke mixture.
