Spinach Artichoke Dip Stuffed Mushrooms
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 274
- Total Fat
- 23
- Saturated Fat
- 8
- Carbohydrates
- 11
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 8
- Cholesterol
- 34
- Sodium
- 356
- Total: 1 hr 5 min
- Active: 40 min
Ingredients
Mushrooms:
16 to 20 small to medium cremini mushrooms
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt, plus more for sprinkling
One 9-ounce can artichokes in water, drained, or frozen and thawed
5 ounces frozen spinach, thawed and squeezed
1 clove garlic
4 ounces cream cheese, at room temperature
1/4 cup mayonnaise
1/4 cup grated Parmesan
3 large fresh basil leaves
1/2 teaspoon freshly ground black pepper
Breadcrumbs:
1 tablespoon unsalted butter
1/3 cup panko breadcrumbs
2 tablespoons grated Parmesan
2 tablespoons minced fresh parsley
Kosher salt and freshly ground black pepper
Directions
- For the mushrooms: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Remove the stems of the mushrooms, then spoon out the remaining insides of the mushroom caps. Toss the mushroom caps in the olive oil until coated, then place on the prepared baking sheet. Sprinkle the mushrooms with salt.
- In a food processor, combine the artichokes, spinach and garlic. Pulse to combine. Add the cream cheese, mayonnaise, Parmesan, basil, salt and pepper. Pulse until well combined. Place the filling into a resealable plastic bag or pastry bag and cut a fairly large hole at the end.
- For the breadcrumbs: In a medium skillet, melt the butter over medium heat. Add the panko and cook, stirring constantly, until golden brown. Transfer to a medium bowl. Stir in the Parmesan and parsley. Season with salt and pepper.
- Fill each mushroom with the spinach artichoke mixture and press the breadcrumb mixture into the top. Bake until the mushrooms are tender, 20 to 25 minutes.