Ingredients
Scale
- 12 large button mushrooms
- 1 cup fresh spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 4 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking sheet.
- Clean mushrooms with a damp cloth and carefully remove stems; set aside.
- In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant.
- Add chopped spinach and artichokes; cook until spinach wilts.
- Remove from heat and stir in cream cheese, Parmesan, and breadcrumbs until well combined.
- Generously fill each mushroom cap with the mixture.
- Arrange stuffed mushrooms on the baking sheet and bake for 20-25 minutes until golden brown. Allow to cool slightly before serving.
Notes
- Use fresh spinach for vibrant flavor.
- Experiment by adding sun-dried tomatoes or herbs for extra zest.
- Assemble the mushrooms a day in advance for convenience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom (50g)
- Calories: 85
- Sugar: 0g
- Sodium: 230mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg