Spinach and Artichoke Stuffed Mushroom Caps
Bringing an element of elegance to your holiday celebration is easy when you start with party-pleasing ingredients, and great tasting food often starts with dairy. For more appetizer recipes go to culinary.net.
Spinach and Artichoke Stuffed Mushroom Caps
Recipe created by The Lemon Bowl on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 25 minutes
Servings: 24
- 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
- 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.
