Spinach Artichoke Stuffed Mushrooms Recipes

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.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
• Bake in the preheated oven until the filling begins to bubble, about 20 minutes.

Steps:

• Pre-heat broiler on low.
• Clean mushrooms and scoop out gills, hollowing out to form cups.
• In a saute pan, heat 1 tbs. butter and oil over med. heat.
• 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).
• In a small dish, melt 1 tbs. butter in microwave and stir in breadcrumbs until completely moistened.
• Sprinkle stuffed mushroom caps generously with breadcrumbs.
• Place caps on foil lined pan and broil on low for 4-5 minute or until breadcrumbs are brown.