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
Scale
- 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