STUFFED ARTICHOKE RECIPES RECIPES
SPINACH-ARTICHOKE STUFFED MUSHROOMS RECIPE: HOW TO MAKE IT
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
Provided by Taste of Home
Categories Appetizers
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield about 2-1/2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Mix first 4 ingredients. Stir in artichoke hearts, spinach, mozzarella cheese and 3 tablespoons Parmesan cheese., Place mushrooms on foil-lined baking sheets, stem side up. Spoon about 1 tablespoon filling into each. If desired, top with additional Parmesan cheese. Bake until mushrooms are tender, 16-20 minutes.
Nutrition Facts : Calories 51 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 116mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 2g protein.
SPINACH AND ARTICHOKE-STUFFED CRESCENTS RECIPE - PILLSBURY.COM
Bite-size puffs stuffed with an easy version of the classic dip make for a delicious dinner starter.
Provided by Amy Erickson
Total Time 30 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
- In medium bowl, stir together cream cheese, mozzarella cheese and 1/4 cup of the Parmesan cheese. If desired, add salt and pepper to taste; mix well. Stir in artichokes and spinach.
- Separate both cans of dough into 16 triangles. Place about 1 teaspoon filling on wide end of each triangle. Brush edges of dough with some beaten egg. Wrap bottom corners of each crescent inward; roll up dough to enclose filling. Place on cookie sheet.
- Brush tops of crescents with remaining beaten egg. Sprinkle remaining 1/4 cup Parmesan cheese over tops.
- Bake 12 to 15 minutes or until golden brown. Cool slightly before serving.
Nutrition Facts : Calories 380 , CarbohydrateContent 31 g, CholesterolContent 60 mg, FatContent 3 , FiberContent 4 g, ProteinContent 13 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 820 mg, SugarContent 8 g, TransFatContent 0 g
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