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
Yield about 2-1/2 dozen
Number Of Ingredients 10
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SPINACH AND ARTICHOKE STUFFED MUSHROOMS
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 …
- 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.
BEST SPINACH-ARTICHOKE STUFFED MUSHROOMS - HOW TO …
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 …
- 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.
SPINACH & ARTICHOKE-STUFFED PORTOBELLO MUSHROOMS …
Cook, stirring occasionally, until just wilted, about 2 minutes. Drain as much water as possible from the spinach, then transfer to a medium bowl. Add artichokes, cream cheese, Parmesan and the remaining 1/4 teaspoon pepper and 1/8 …
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2015-12-17 · Instructions. Pre-heat oven to 350 degrees and place mushroom caps in a single layer on a baking sheet lined with foil. Mince the reserved mushroom stems and heat olive oil in a large sauté pan over medium-high. …
SPINACH AND ARTICHOKE STUFFED MUSHROOMS RECIPE
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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2018-11-28 · Preheat oven to 400°F and grease a sheet pan with nonstick spray. In a large bowl combine the cream cheese, mayonnaise, sour cream, garlic powder, salt and pepper. Add artichoke hearts, spinach and Parmesan …
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2015-12-15 · Preheat oven to 400 degrees F with rack in middle position. In a large bowl, mix together cream cheese, mayonnaise, Parmigiano Reggiano, Italian 4-cheese shred, minced garlic, and garlic salt with a wooden spoon or …
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In a small skillet, heat 1 tablespoon of the oil, 1 turn of the pan. Add the mushroom stems and brown; add the onion and garlic, season with salt and pepper, and cook to soften. Let cool, then transfer to a food processor. Add …
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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 ...
STUFFED PORTOBELLO MUSHROOMS WITH SPINACH & ARTICHOKE
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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SPINACH AND ARTICHOKE STUFFED MUSHROOMS RECIPE - FOOD.COM
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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ARTICHOKE-SPINACH STUFFED MUSHROOMS - PLANT-BASED …
2020-11-23 · Blend cashews in a blender until crumbly. Transfer to a small bowl and combine with nutritional yeast and bread crumbs. Stuff each mushroom cap with 1 1/2 tablespoons Spinach-Artichoke. Dip, mounding over the top of the mushroom. Place on the baking sheet. Bake, uncovered, for 25 to 30 minutes.
SPINACH ARTICHOKE STUFFED MUSHROOMS (VEGAN/PALEO)
Add the cashews, fresh lemon juice, water, garlic, salt, pepper, and Real Mushrooms Turkey Tail to a blender. Blend on high until smooth – about one minute. Pour cashew sauce into a large mixing bowl and set aside. Remove excess liquid from the thawed spinach by using a towel or stack of paper towels to squeeze until dry.
SPINACH & ARTICHOKE STUFFED MUSHROOMS - PALEOMG
2019-11-07 · Preheat oven to 400 degrees F. Place mushroom caps on a baking sheet then spray each one with avocado oil spray. In a bowl mix together spinach, artichoke hearts, mayo, cream cheese, garlic powder, black pepper, salt, and cayenne pepper until combined. Add a tablespoon or more of the mixture to each mushroom cap.
SPINACH AND ARTICHOKE STUFFED MUSHROOMS RECIPE | PBS …
Preheat the oven to 350 degrees F. Place the mushrooms, cap side up, on a parchment-lined baking sheet. Fill each mushroom with a teaspoon of the spinach and artichoke mixture. Sprinkle with the ...
SPINACH AND ARTICHOKE STUFFED MUSHROOMS RECIPE - FOOD.COM
2013-08-05 · Preheat oven to 375 F. Heat skillet over medium heat. Add oil and mushroom caps, season with salt and pepper. Saute about 3 minutes on each side.
SPINACH AND ARTICHOKE STUFFED MUSHROOMS — FIFTY …
2021-05-26 · INGREDIENTS. 2 large portabella mushrooms. 2 cups chopped spinach . 1/2 cup artichoke hearts . 1 1/2 tsp. chopped garlic. Dash salt and black pepper. 1/3 cup shredded low fat mozzarella cheese or daiya shreds
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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.