STUFFED ARTICHOKE RECIPE RECIPES

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SPINACH-ARTICHOKE STUFFED MUSHROOMS RECIPE: HOW TO MAKE IT



Spinach-Artichoke Stuffed Mushrooms Recipe: How to Make It 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

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

3 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
3/4 teaspoon garlic salt
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/3 cup shredded part-skim mozzarella cheese
3 tablespoons shredded Parmesan cheese
30 to 35 large fresh mushrooms, stems removed
Additional shredded Parmesan cheese

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 SHELLS RECIPE | FOOD NETWORK ...



Spinach and Artichoke Stuffed Shells Recipe | Food Network ... image

Imagine if your favorite spinach and artichoke dip dove inside some super creamy pasta shells, which then were topped with crunchy breadcrumbs reminiscent of crostini. The result? Cheesy, gooey heaven.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 1 hours 10 minutes

Cook Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

24 jumbo pasta shells (about 12 ounces)
10 ounces frozen chopped spinach, thawed, drained and squeezed dry 
One 14-ounce can artichoke hearts, drained and roughly chopped
1 cup whole milk ricotta 
8 ounces cream cheese, at room temperature
2/3 cup grated Parmesan
Kosher salt and freshly ground black pepper
1 cup half-and-half
1 cup shredded mozzarella
2 tablespoons olive oil
1/3 cup panko 
1/4 cup chopped fresh Italian parsley, optional

Steps:

  • Cook the pasta to al dente according to the package directions. Drain and set aside. Preheat the oven to 425 degrees F.
  • Mix together the spinach, artichokes, ricotta, 4 ounces cream cheese, 1/3 cup Parmesan, 1 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisk together the half-and-half, mozzarella, remaining 4 ounces cream cheese, remaining 1/3 cup Parmesan and 1 teaspoon salt in a medium microwave-safe bowl until smooth and combined. Heat in the microwave in 30-second increments, stirring between each, until warm and smooth, about 2 minutes. 
  • Spread 1/2 cup cheese sauce on the bottom of a 9-by-13-inch baking dish. Stuff a heaping tablespoon of the spinach mixture into each shell and arrange them in the baking dish seam-side up. Pour the remaining cheese sauce over the shells, cover with foil and bake until the cheese is melted and bubbling, 13 to 15 minutes. 
  • Meanwhile, mix the olive oil, breadcrumbs and parsley, if using, in a small bowl until well combined. Remove the foil from the baking dish and sprinkle the mixture over the shells. Bake until the breadcrumbs are golden brown and the cheese is bubbly, about 10 minutes. 

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