Artichoke Spinach Stuffed Mushrooms
Active Time: 15 minutes • Total Time: 20 minutes
Yields: 12 mushrooms
- 2 oz cream cheese softened
- 1/8 cup mayonnaise
- 1/2 tbsp lemon juice
- 1/2 cup mozzarella cheese
- 1/8 cup sundried tomatoes
- 7 oz marinated artichoke hearts chopped
- 1/2 cup Earthbound Farm Organic Baby Spinach
- salt and pepper
- 24 fresh whole mushrooms white or cremini
- fresh grated parmesan cheese
The ultimate appetizer. These stuffed mushrooms by Oh So Delicioso are the perfect finger food, full of flavor and none of the guilt. You can make them a day or two before, cover and refrigerate and bake about 30 minutes before serving time. The will keep in an airtight container for 3-5 days. If you want to re-heat them, cook them in a preheated oven (325 degrees F) uncovered for about 15 minutes until heated thru.
Add softened cream cheese to a large mixing bowl. White until soft (about 30 seconds). Pour in mayonnaise and mix.
Squeeze in lemon juice. Toss in grated mozzarella cheese. Add sun-dried tomatoes.
Chop your artichoke hearts and add them to the mixing bowl. Add Earthbound Farm Organic Baby Spinach to the mixing bowl.
Using the paddle attachment of your stand mixer, mix until well combined. Season to taste with salt and pepper. Mix one last time to incorporate your seasonings.
Prepare your cleaned mushrooms but snapping off the stems of the mushrooms. Set onto a cutting board or baking sheet. Using a teaspoon, fill each mushroom cap with filling.
Sprinkle with parmesan cheese.
Transfer to a baking dish or baking sheet. Bake at 350 for 20 minutes until mushroom caps are softened and liquid forms in the bottom of your baking dish. Serve and enjoy!