https://youtube.com/watch?v=_qEr9yuy8Qs%22+allowfullscreen%3E%3C
Creamy Spinach and Artichoke Stuffed Mushrooms
Servings:
24 |
Cook:
10 mins
https://youtube.com/watch?v=_qEr9yuy8Qs%22+allowfullscreen%3E%3C
Creamy Spinach and Artichoke Stuffed Mushrooms
Servings:
24
Cook:
10 mins
Creamy Spinach and Artichoke Stuffed Mushrooms
Servings:
24
Cook:
10 mins
Ingredients
Ingredients
- 1 cup (250 mL) packed fresh spinach
- 1 tbsp (15 mL) canola oil
- 1 cup (250 mL) artichoke hearts, chopped
- 1 package (250 g) light cream cheese
- 1/4 cup (50 mL) light sour cream
- 1/2 cup (125 mL) grated Parmesan cheese, divided
- 1 clove garlic, minced
- 1/2 tsp (2 mL) red pepper flakes
- 24 fresh white or crimini mushrooms, washed, stems removed
Method
- Cut spinach leaves into long, thin strips.
- In small fry pan, heat oil over medium heat.
- Add spinach. Cook, stirring frequently, just until wilted. Remove from heat.
- Mix with chopped artichoke hearts.
- In medium bowl mix together cream cheese and sour cream until well combined.
- Add in 1/4 cup Parmesan cheese, reserve remaining 1/4 cup.
- Stir in garlic and red pepper flakes.
- Add spinach and artichoke hearts. Stir until well combined.
- Using two spoons, fill mushrooms with a heaping tablespoon of filling.
- Place mushroom caps on baking sheet.
- Sprinkle with reserved Parmesan cheese.
- Bake at 325 F for 8 – 10 minutes or until heated through and top is golden brown. Serve hot.