Spinach and Artichoke Stuffed Mushrooms
Creamy spinach and artichoke dip stuffed into mushroom caps and topped with Parmesan panko breadcrumbs.
servings: 2
total time: 30 minutes
recipe by: Rae
Ingredients
- 1 8-ounce package cremini mushrooms, cleaned and stems removed
- 4 ounces softened cream cheese
- 1/2 cup chopped artichoke hearts
- 1/2 cup frozen chopped spinach
- 1/2 tsp granulated garlic
- dash pepper
- 1/4 tsp salt
- 1/4 cup panko breadcrumbs
- 1 TBSP finely shredded Parmesan cheese
- 1 tsp olive oil
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Directions
- Preheat the oven to 425 degrees F. Lay the mushroom caps out on a baking sheet and set aside.
- In a mixing bowl stir together the cream cheese, artichoke hearts, spinach, garlic, salt and pepper.
- In a second bowl stir the panko breadcrumbs and Parmesan cheese together. Drizzle in the olive oil and toss to coat.
- Fill each of the mushroom caps with 1-2 tablespoons of the cream cheese mixture.
- Gently dip the top of each mushroom into the breadcrumbs and then return to the baking sheet.
- Bake the mushrooms until the cheese is melty and the breadcrumbs are nice and golden brown, about 20 minutes.
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