Spinachandartichokestuffedmushrooms Recipes

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Spinach-Artichoke Stuffed Mushrooms image

I used this recipe when I was in a culinary-arts program and had to prepare an entire buffet by myself. It's an impressive party appetizer yet goes together so easily. -Amy Gaisford, Salt Lake City, Utah

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield about 2-1/2 dozen

Number Of Ingredients 10

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From tasteloveandnourish.com
2019-12-20  · Instructions. Place the mushrooms, with their stems removed, in a medium bowl. Drizzle them with 2 tablespoons of the olive oil and the sherry …

5/5 (1)
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  • Place the mushrooms, with their stems removed, in a medium bowl. Drizzle them with 2 tablespoons of the olive oil and the sherry or white wine. Toss to coat. Set aside.
  • In a large saute pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the onion and cook for about 2 minutes. Add the chopped mushrooms stems and continue cooking for another 2 minutes. Add the crushed red pepper flakes and the garlic. Cook for just a minute. Add the spinach, sun-dried tomatoes and artichokes. Continue cooking until the spinach wilts. Add the panko, nutritional yeast, salt and pepper. Remove from heat.
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2020-05-21  · Season with salt and pepper to taste. Flip over mushrooms and stuff each cap with an equal amount of the spinach mixture. Sprinkle tops …

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Category Gluten-Free, Feed a Crowd, Dinner, Side Dish
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  • Meanwhile, combine spinach, artichoke, cream cheese, mayonnaise, sour cream, 1/2 cup mozzarella, 1/4 cup Parmesan cheese, garlic, and red pepper flakes in a large bowl.
  • Season with salt and pepper to taste. Flip over mushrooms and stuff each cap with an equal amount of the spinach mixture.
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2. In a mixing bowl stir together the cream cheese, artichoke hearts, spinach, garlic, salt and pepper. 3. In a second bowl stir the panko breadcrumbs and Parmesan cheese together. Drizzle in the olive oil and toss to coat. 4. Fill each …
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Nov 10, 2014 - Spinach and Artichoke Stuffed Mushrooms - mushrooms stuffed with spinach and artichoke dip and topped with crunchy breadcrumbs!
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2015-08-10  · Then, lay them open side down on a kitchen towel to dry. While the mushrooms dry, mix together the cream cheese, spinach, artichoke hearts, parmesan, garlic powder, 1/2 tsp. kosher salt, and red pepper flakes. In a small bowl, stir together olive oil, 1/4 tsp. salt, and Italian seasoning. Use a basting brush or your fingers to lightly rub the ...
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2020-12-16  · Mix together the spinach, artichoke, cream cheese, sour cream, Parmesan cheese, garlic, salt, and pepper until well combined. Stuff each mushroom cap with the spinach mix, distributing the filling evenly between the mushrooms. Sprinkle tops with mozzarella cheese. Bake at 375°F for 10-15 minutes. Turn broiler on high for a few minutes at end ...
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directions. Pre-heat broiler on low. Clean mushrooms and scoop out gills, hollowing out to form cups. Cook mushrooms in butter and oil cap side down for about 4 min, flip and cook for 1 minute more. Remove to a paper towel to drain of any liquid and cool. Stuff mushrooms with 1-2 tbs. dip (depending on size of mushrooms).
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19 hours ago  · Preheat the oven to 350°. Line a 9 x 9 baking dish with parchment paper. Spritz with cooking oil. In an extra-large skillet over medium heat, pour 3 tablespoons of the olive oil and heat. Add the onion, green onions, and garlic, cooking until the onions are soft. Add the spinach in batches, cooking until it wilts.
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2020-12-21  · Heat the oil over medium heat; add the spinach, artichokes, onions, and garlic. Cook until the onions and garlic begin to soften and the liquid from the spinach has absorbed. Add the cooked vegetables to a mixing bowl and allow them to cool off for a few minutes. Stir in the cheese and stuff the mushrooms, sprinkle on a little more cheese and bake.
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