Veggie Spinach and Artichoke Dip Stuffed Mushrooms - Vegetarian
The Garden Delight Stuffed Mushrooms are a culinary marvel, combining the flavors of fresh spinach and tangy artichoke, all nestled in tender mushroom caps. Each mushroom is perfectly stuffed with a creamy, cheesy mixture that not only tastes divine but also looks visually appealing with a sprinkle of panko breadcrumbs and fresh parsley on top.
Ingrédients
- 20 large white mushrooms, stems removed and finely chopped
- 1 cup fresh spinach, chopped
- 1/2 cup marinated artichoke hearts, chopped
- 1/4 cup grated Parmesan cheese
- 8 oz cream cheese, softened
- 2 tablespoons mayonnaise
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup panko breadcrumbs
- 1 tablespoon fresh parsley, finely chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add the chopped mushroom stems and cook until tender, about 5 minutes.
- Add spinach and garlic to the skillet and cook until the spinach is wilted, about 2-3 minutes.
- In a mixing bowl, combine the cooked mushroom stems, spinach, artichoke hearts, cream cheese, mayonnaise, Parmesan cheese, salt, and black pepper. Mix well.
- Stuff the mushroom caps with the spinach and artichoke mixture.
- Place the stuffed mushrooms on a baking sheet and sprinkle with panko breadcrumbs on top.
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
- Garnish with freshly chopped parsley before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 120kcal | Carbohydrates: 5g | Protéines: 4g | Fat: 10g | Sucre: 1g
Tried this recipe?Let us know how it was!