CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Spinach and Artichoke Dip Stuffed Mushrooms

Shelly's
recipe box

Printview my recipes
this recipe viewed 14 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Stuffed Mushrooms
    Prep Time:       Cook Time:       Total Time:  

Makes 24 stuffed mushrooms.

1 cup packed fresh spinach
1 tablespoon butter or olive oil
1 cup artichoke hearts, chopped
8 ounces cream cheese, softened
1/4 cup sour cream
/2 cup parmesan cheese
1 clove garlic, minced
1/2 teaspoon red pepper flakes
1/4 teaspoon kosher salt
24 baby portabella mushrooms, washed with stems removed

Preheat the oven to 350.

Cut the spinach leaves into long, thin strips. In a small fry pan, heat the butter or olive oil over medium heat. Add in the spinach and cook, stirring frequently, just until wilted. Remove from heat and mix with the chopped artichoke hearts.

In a medium bowl, mix together the cream cheese and sour cream until combined. Add in 1/4 cup of the Parmesan0 cheese, reserving the rest. Stir in the garlic, red pepper flakes, and the kosher salt. Add in the spinach and artichoke and stir until combined

Using two spoons, stuff the mushrooms each with one heaping tablespoon of the cheese mixture. Place on a parchment-lined baking sheet. Sprinkle the remaining parmesan cheese over the mushrooms.

Bake for 20-25 minutes, until the parmesan cheese is golden brown. Remove from the oven and allow to cool slightly before serving. Serve warm


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Artichoke-stuffed Mushrooms
   by sgre52160



1 1/2 lb fresh mushrooms, stems removed and chopped 1/4 cup chopped onion 2 cloves garlic, chopped 1 tbsp olive oil 1/4 cup dry white wine and soft bread crumbs 1 (14 oz) can artichoke hearts,




Portabello Mushrooms With Creamy Spinach-artichoke Filling - Fine Cooking
   by sgre52160



3 tablespoons olive oil 3 medium garlic cloves, minced (about 1 tablespoon) 4-6 medium portabello mushrooms, stemmed, gills removed 4 oz cream cheese, softened 3 tablespoons mayonnaise 1 1/2




Artichoke, Spinach, And Feta Stuffed Shells
   by sgre52160



1 tsp dried oregano 1/4 cup chopped pepperoncini peppers 1 (28 oz) can fire-roasted crushed tomatoes with added puree 1 (8 oz) can no-salt-added tomato sauce 1 cup shredded provolone cheese, di




Spinach Stuffed Mushrooms I
   by sgre52160



2 lb mushroom caps, stems removed 1 (8 oz) pkg cream cheese, softened 1/2 box frozen spinach, thawed and squeezed dry 3 large green onions, minced 1 garlic clove, minced 1 tbsp butter 1/4 cup gr




* Spinach-stuffed Mushrooms Ii *
   by sgre52160



1 (12 oz) pkg frozen spinach souffle, thawed 1 pinch Lemon pepper seasoning 1 pinch garlic powder 1 lb medium mushrooms (about 20 to 25) 1 pinch of salt 3 tbsp melted butter 1 1/2 tb





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.