Spinach and Artichoke Stuffed Mushroom Caps

Bringing an element of elegance to your celebration is easy when you start with party-pleasing ingredients found in this Spinach and Artichoke Stuffed Mushroom Caps recipe.

Spinach and Artichoke Stuffed Mushroom Caps

    Prep Time: 20 minutes

    Cook time: 25 minutes

    Servings: 24

Spinach and Artichoke Stuffed Mushroom Caps Ingredients

    24 large mushrooms, stemmed and reserved

    1 tablespoon olive oil

    1 clove garlic, grated

    1 teaspoon salt

    1/2 teaspoon black pepper

    2 cups chopped frozen spinach, thawed and drained

    1 can artichoke hearts, roughly chopped

    2 cups crumbled feta cheese

    1/2 cup minced onion

    1 pinch chili flakes

    1 pinch minced scallions

Spinach and Artichoke Stuffed Mushroom Caps Instructions

  • Heat oven to 350° F and place mushroom caps in single layer on baking sheet lined with foil.
  • Mince reserved mushroom stems and heat olive oil in large saute pan over medium-high heat. Add garlic and mushroom stems to pan along with salt and pepper. Saute 2-3 minutes, or until mushrooms are softened. Add spinach and artichoke hearts to pan and cook until heated through, about 3-4 minutes. Remove from heat and place mixture in large mixing bowl. Stir in feta cheese and onion. Adjust seasoning, to taste.
  • Using small cookie scoop, add 2 tablespoons filling to each mushroom cap. Bake mushrooms 20-25 minutes, or until mushroom caps are softened. Sprinkle with chili flakes and minced scallions to serve.

 

Watch video to see how to make this Spinach and Artichoke Stuffed Mushroom Caps recipe!

 

 

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SOURCE:
United Dairy Industry of Michigan

 

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