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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
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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