Spinach-artichoke dip is always a hit when I serve it at parties, so I knew it would be the perfect filling for mushrooms. If you want to make these ahead of time, you can make the dip, fill the mushrooms, and then bake them just before it’s time for the party.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 40 min |
| Yield: | 3 dozen |
Ingredients
- 4 ounces cream cheese, at room temperature
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- One 14-ounce can artichoke hearts, drained and chopped
- One 10-ounce package frozen spinach, thawed and squeezed dry
- 1/2 cup shredded Parmesan
- 1/2 cup shredded provolone
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Two 20-ounce packages large whole button mushrooms, stems removed (about 36 mushrooms)
- 1 cup panko breadcrumbs
- 1 teaspoon dried Italian seasoning
- 3 tablespoons salted butter, melted
Instructions
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Stir together the cream cheese, mayonnaise and sour cream in a large bowl until smooth. Stir in the artichoke hearts, spinach, cheeses, parsley, salt and pepper.
- Place the mushrooms stem-side up on the baking sheet. Fill each evenly with the artichoke mixture.
- Stir together the panko, Italian seasoning and butter in a small bowl until combined. Sprinkle the tops of the mushrooms evenly with the breadcrumb mixture. Bake until the mushrooms are tender, the filling is hot and the breadcrumbs are browned, 20 to 25 minutes.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 77 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 11 mg |
| Sodium | 121 mg |
Reviews
This is really good. I had some leftover and the next day, I quartered them and put them into a pan with a bit of butter and canned milk to make a sauce that I put on noodles. Double yum…
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