Spinach Artichoke Stuffed Mushrooms
Enjoy the classic spinach and artichoke dip, but inside of mushrooms! Cream cheese, spinach, artichoke hearts, mozzarella, and parmesan fill these mushrooms for a tasty low carb appetizer
Ingredients
10 oz small mushrooms, cleaned with a damp paper towel
8 oz fresh spinach, chopped
One 14 can of artichoke hearts, drained and finely chopped
4 oz cream cheese, room temperature
¼ cup mozzarella, shredded
¼ cup parmesan, grated, plus more for garnish
1 Tbsp butter
3 garlic cloves, minced
Olive oil
Salt and pepper, to taste
2 Tbsp Panko
Directions
Preheat oven to 350 degrees
Remove the stems from the mushrooms. Finely chop the stems and set aside.
Arrange the mushroom caps on a baking sheet, gills side up. Drizzle with olive oil and bake the mushrooms for 15 minutes. (This step can be done up to a day in advance. Simply store the mushrooms in the refrigerator once cool, then continue onto the rest of the steps the following day)
In a large skillet on medium heat, melt the butter. Add the chopped mushroom stems and let soften, about 3-5 minutes. Add the spinach and let cook until the spinach has been wilted, then add the artichokes and garlic and cook another minute.
Add the cream cheese, mozzarella, and parmesan. Stir well, then taste for salt and pepper.
Spoon about a teaspoon of the filling per mushroom cap. Top with parm cheese and a sprinkle of panko.
Bake the mushrooms about 10-15 minutes until the filling is hot and the cheese is melted.
