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SPINACH-ARTICHOKE STUFFED MUSHROOMS RECIPE: HOW TO MA…



Spinach-Artichoke Stuffed Mushrooms Recipe: How to Ma… 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.

STUFFED PORTOBELLO MUSHROOMS RECIPE - HOW TO MAKE STUFFED ...



Stuffed Portobello Mushrooms Recipe - How to Make Stuffed ... image

These Stuffed Portobello Mushrooms go so fast you might want to make a double batch. Find the recipe on Delish.com.

Provided by Makinze Gore

Categories     cocktail party    dinner party    Sunday lunch    dinner    lunch

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 17

Cooking spray
8 portobello mushrooms, washed and stems and gills removed
2 tbsp. extra-virgin olive oil
1 (8-oz.) block cream cheese, softened
1 (10-oz.) package frozen spinach, defrosted and squeezed dry
1 c. shredded mozzarella
6 strips bacon, cooked and roughly chopped
1/2 c. cherry tomatoes, quartered
2 cloves garlic, minced
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper 
Pinch crushed red pepper flakes 
1/2 c. panko breadcrumbs
1/4 c. freshly grated Parmesan
4 tbsp. melted butter
Freshly chopped parsley, for serving

Steps:

  • Preheat oven to 400° and grease a large baking sheet with cooking spray. Place mushrooms, stem side down on pan and brush with oil. 
  • Bake for 10 minutes or until beginning to soften. Soak up any excess water on pan with paper towels. 
  • In a large bowl, combine cream cheese, spinach, mozzarella, bacon, tomatoes, garlic, and oregano. Season with salt, pepper, and a pinch of red pepper flakes. 
  • In a medium bowl combine panko, Parmesan, and melted butter. 
  • Flip mushroom caps over and stuff with cream cheese mixture. Top with panko mixture. 
  • Bake until cheese is melty and tops are golden, 15 minutes. 
  • Garnish with parsley before serving.

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