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Spinach and Artichoke Stuffed Mushrooms
Created by: Howcan Team
Ingredients
- 12 large mushrooms
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 cup chopped spinach
- 1/2 cup chopped artichoke hearts
- 1/2 cup grated Parmesan cheese
- 1/2 cup bread crumbs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Remove the stems from the mushrooms and chop them finely.
- Heat olive oil in a skillet over medium heat. Cook and stir the chopped mushroom stems, onion, and garlic until the onion is soft, about 5 minutes.
- Add the spinach and artichoke hearts to the skillet and cook until the spinach is wilted, about 2 minutes.
- Remove the skillet from heat and stir in the Parmesan cheese, bread crumbs, salt, and black pepper.
- Stuff each mushroom cap with the spinach and artichoke mixture and place them on a baking sheet.
- Bake in the preheated oven for 15-20 minutes, until the mushrooms are tender and the filling is golden brown.
- Serve hot and enjoy!
Spinach and Artichoke Stuffed Mushrooms have a rich history dating back to the Mediterranean region, where artichokes and mushrooms are abundant. This delectable dish gained popularity in the 20th century, with chefs across the globe adding their own unique twists. The creamy blend of spinach and artichoke, stuffed into tender mushroom caps, creates a burst of flavor in every bite. Today, renowned chefs like Gordon Ramsay and Ina Garten have put their spin on this classic recipe, elevating it to new heights. For the best version of this dish, head to Italian restaurants known for their expertise in preparing artichoke-based dishes. The key to perfecting this recipe lies in the creamy spinach and artichoke filling, so be sure to use high-quality ingredients and seasonings.
35 min
12
120 calories
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