Description
The Spinach and Artichoke Stuffed Mushroom Bites are an exquisite appetizer that combines the creamy, tangy flavors of spinach and artichoke with the delightful texture of mushrooms. Perfect for social gatherings, holiday parties, or as a luxurious snack, this recipe promises to be a crowd-pleaser, offering a gourmet experience that’s also incredibly easy to make.
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped fresh spinach, packed
- 1 cup jarred artichoke hearts, chopped
- 8 ounces cream cheese, room temperature
- 1/4 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon kosher salt
- 24 crimini mushrooms, cleaned, stems removed
Step-by-step Directions
Step 1: Preheat and Prepare
Preheat your oven to 375°F and line a rimmed baking sheet with parchment paper.
Step 2: Cook the Spinach
Heat the olive oil in a skillet over medium heat. Add the chopped spinach and sauté until it wilts, about 1 minute. Remove from heat and stir in the chopped artichoke hearts.
Step 3: Prepare the Filling
In a large bowl, combine the room temperature cream cheese, sour cream, the sautéed spinach and artichoke mixture, half of the grated Parmesan cheese, minced garlic, red pepper flakes, and kosher salt. Mix well until all components are thoroughly combined.
Step 4: Stuff the Mushrooms
Using two spoons, stuff each mushroom cap generously with about one heaping tablespoon of the filling mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
Step 5: Bake
Sprinkle the stuffed mushrooms with the remaining Parmesan cheese and bake in the preheated oven for about 15 minutes, or until the filling is warmed through and the cheese is golden-brown.
Servings & Preparation Time
- Servings: 24 stuffed mushrooms
- Preparation Time: Approximately 10 minutes
- Cooking Time: Approximately 15 minutes
Tips for Storage & Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in an oven preheated to 350°F for about 5-7 minutes or until heated through. Microwave reheating is not recommended as it may make the mushrooms soggy.
Conclusion
Spinach and Artichoke Stuffed Mushroom Bites offer a delightful mix of rich flavors and textures that are sure to enchant your taste buds. The combination of creamy, cheese-filled interiors and tender mushroom caps creates a perfect bite-sized appetizer that is both satisfying and elegant. Whether you’re hosting a dinner party or looking for a fancy snack, these mushroom bites are a wonderful culinary treat that’s bound to impress your guests. Plus, their simple preparation and easy storage make them a practical choice for any occasion.
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Spinach and Artichoke Stuffed Mushroom Bites
- Total Time: 48 minute
- Yield: 24 stuffed mushrooms 1x
Description
The Spinach and Artichoke Stuffed Mushroom Bites are an exquisite appetizer that combines the creamy, tangy flavors of spinach and artichoke with the delightful texture of mushrooms. Perfect for social gatherings, holiday parties, or as a luxurious snack, this recipe promises to be a crowd-pleaser, offering a gourmet experience that’s also incredibly easy to make.
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped fresh spinach, packed
- 1 cup jarred artichoke hearts, chopped
- 8 ounces cream cheese, room temperature
- 1/4 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon kosher salt
- 24 crimini mushrooms, cleaned, stems removed
Instructions
- Preheat your oven to 375°F and line a rimmed baking sheet with parchment paper.
- Heat the olive oil in a skillet over medium heat. Add the chopped spinach and sauté until it wilts, about 1 minute. Remove from heat and stir in the chopped artichoke hearts.
- In a large bowl, combine the room temperature cream cheese, sour cream, the sautéed spinach and artichoke mixture, half of the grated Parmesan cheese, minced garlic, red pepper flakes, and kosher salt. Mix well until all components are thoroughly combined.
- Using two spoons, stuff each mushroom cap generously with about one heaping tablespoon of the filling mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
- Sprinkle the stuffed mushrooms with the remaining Parmesan cheese and bake in the preheated oven for about 15 minutes, or until the filling is warmed through and the cheese is golden-brown.
- Prep Time: Approximately 10 minutes
- Cook Time: Approximately 15 minutes