Spinach and Artichoke Stuffed Mushrooms
The Spinach and Artichoke dip that I make most often is from Joyful Abode. It is a deliciously creamy dip that is very simple to make and always a hit at parties. I decided to make stuffed mushrooms for the first time, and since we wouldn't dare use breadcrumbs, I thought I could use spinach dip instead. It came out delicious! We even had about a half-cup of spinach dip left over, which went great with our fried eggs we had for breakfast that morning. :o)
- Mushrooms. Depending on how many stuffed mushrooms you want to make, this will vary. I made about 15 of them, and some were very large. I bought baby bellas and crimini. They both worked well, but I preferred the baby bellas.
Spinach Dip Stuffing Ingredients
- 8 oz. Cream Cheese, warmed in the microwave for 2 minutes on 50% heat to soften it – (Even if you’re making your dip in the oven, pre-microwaving the cream cheese will help you mix it with the other ingredients.)
- A dollop of sour cream – maybe 1/4 – 1/3 cup
- A dollop of mayonnaise – about 1/4 cup
- About a 10 ounces of finely chopped spinach (either fresh and cooked down, or frozen and thawed out and squeezed dry)
- 1-2 cans or jars of non-marinated artichoke hearts, finely chopped. If you love artichokes, put 2 cans in there!
- Garlic salt (or, garlic powder and salt, separately. About 1 tsp each.)
- Chili powder – be generous! The cream cheese and sour cream will act to “cool” the dip, so you can sprinkle away with the chili!
- A handful of shredded mozzarella or monterey cheese
- parmesan cheese (optional)
Twist off the stems of the mushrooms, and use a spoon to clean out the gills and make a little hole for the spinach dip. Be careful not to tear the mushroom. Place the cleaned out mushrooms on a baking dish with sides, that has been lightly sprayed/greased with olive oil.
Mix all the spinach dip ingredients in a baking dish. Warm in a 350 degree oven for a few minutes (I find it easier to mix and work with, when it's all warm). Spoon the mixture into the mushroom caps. Top with a little grated parmesan cheese.
Bake the stuffed mushrooms in a 400 degree oven for about 12 minutes. The filling should be bubbling slightly, and the mushrooms should have released some water and become tender.