So while brainstorming vegetarian ideas for my personal chef menu I was drawn to Spinach & Artichoke. The dip version is very popular and versatile why not stuff it into a mushroom. Mushrooms, like egg roll wrappers, are the perfect vessel to stuff/fill with just about anything.
When popping these into the oven to bake I add some shaved provolone and manchego cheese. Try serving on a bed of crushed tomatoes. #PlayWithYourFood. Let me know in the comments what other creative ways you have used Spinach & Artichoke filling.
Enjoy my Spinach & Artichoke Stuffed Mushrooms
- 3 cups fresh spinach leaves
- 4 cloves garlic, chopped
- 3 tablespoons olive oil
- 1 cup chopped artichoke hearts
- ½ cup Parmesan cheese grated
- ¼ cup milk or half & half
- ½ cup bread crumbs
- ½ cup shredded mozzarella
- 6 portabella mushroom caps, cleaned, stems removed
- salt & pepper to taste
- In a large saute pan add olive oil, garlic, and spinach leaves; saute until spinach has wilted approximately 5 minutes. Drain to remove excess water.
- In a large mixing bowl combine drained spinach, artichoke hearts, Parmesan cheese, milk, breadcrumbs and shredded mozzarella. The mixture should be firm.
- Stuff into cleaned mushroom caps; refrigerate 30 minutes before baking
- Pre-heat oven to 350 degrees. Bake 20 minutes or until golden.
- Optional: sprinkle with extra Parmesan or Mozzarella cheese before baking
- Make it Gluten Free: substitute Gluten Free breadcrumbs!