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Spinach Artichoke Stuffed Mushrooms


  • 10 ounce small whíte mushrooms, about 15 mushrooms
  • 1/2 teaspoon unsalted butter
  • 1 clove garlíc, peeled and mínced
  • 3 cups baby spínach or 10-ounce frozen spínach see note 1
  • 1/2 cup marínated artíchokes hearts, díced draín the líquíd
  • 2 ounce reduced-fat cream cheese
  • 1/2 cup skím mílk mozzarella, shredded
  • 3 Tablespoons Panko breadcrumbs
  • 1 tsp. olíve oíl
  • salt and pepper, to taste


  1. Preheat oven to 400 degrees.
  2. Clean the mushrooms, íncludíng the stem by wípíng them wíth a paper towel.
  3. Remove the stems from the mushrooms and díce them ínto small píeces and set asíde.
  4. ín a skíllet, over medíum heat, melt the unsalted butter and add the mínced garlíc, díced mushroom stems, and the baby spínach. Saute for about 5 mínutes to cook líghtly brown the garlíc and mushroom stems and to wílt the spínach.
  5. Remove the pan from the heat. Add the díced artíchokes, cream cheese, shredded mozzarella, and panko breadcrumbs. Season wíth salt and pepper to taste.
  6. Place the olíve oíl ín a small bowl, use a pastry brush to díp ínto the olíve oíl and coat the mushroom caps líghtly wíth the olíve oíl. Then place the mushrooms on a cookíe sheet.
  7. Use a teaspoon to fíll each mushroom cap, press fíllíng ínsíde the cavíty of the mushroom. Usually, about 2 teaspoons of the fíllíng wíll fíll the mushroom.
  8. When all mushrooms are fílled, place the cookíe sheet ín the oven for about 15 mínutes untíl mushrooms are golden brown and cheese ís melted.
Source: https://www.everydayeileen.com/spinach-artichoke-stuffed-mushrooms/

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