I adore spinach-and-artichoke dip, one of my all-time favorite appetizers. Until today, I thought that the fanciest way to serve it was, maybe, in a bread bowl, but that was before I saw this idea: stuffed mushrooms! These bite-sized morsels are easier to make than you might think, and they’re ridiculously good. You won’t be able to stop with just one. Luckily, you don’t have to! Watch how they’re made and whip some up for a fantastic, savory treat.
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ARTICHOKE DIP STUFFED MUSHROOMS
–12 small (about 2 ½ inches in diameter) portabella mushrooms
–Salt and pepper, to taste
–1 tablespoon olive oil
–2 tablespoons butter
–8 ounces fresh baby spinach, chopped
–1 cup chopped artichoke hearts
–3 chopped green onions
–2 minced garlic cloves
–4 ounces cream cheese
–1 cup mozzarella cheese
–½ cup Parmesan cheese
- Remove the stems and scoop the gills from the mushroom caps. Brush the insides of the mushrooms with olive oil, and sprinkle with salt and pepper.
- In a medium saucepan, melt the butter over medium heat. Add the artichoke hearts and garlic cloves, and sauté 2 minutes until the garlic is fragrant.
- Stir in the green onions and cook 2 minutes longer, until the onions start to soften.
- Add large handfuls of the chopped spinach to the pot, stirring so as to bring the wilted spinach on the bottom of the pan to the top and the uncooked spinach to the bottom. Sauté several minutes until all the spinach has been added and is wilted.
- Stir in the cream cheese and mozzarella until melted.
- Spoon the spinach filling into each mushroom cap.
- Sprinkle the tops of the filled mushrooms with the Parmesan cheese.
- On a grill pan on the stovetop, cook the mushrooms for about 15 minutes, until the mushrooms are tender and the cheese has melted. If desired, stick the pan under the broiler for several minutes to brown the cheese on top.
Simple! I’m definitely going to serve these mushrooms at my next party, and I know they’ll be a hit. What do you think? Have you ever served mushrooms or spinach-and-artichoke dip this way before?
Recipe adapted from Whole Yum