Author Notes
Mushroom caps baked and stuffed with a creamy filling that you can easily pop in your mouth is what makes this such a perfect appetizer. Have a drink in one hand while having a stuffed mushroom in the other. Perfect for parties! —TheGirlyGirlCooks
Ingredients
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16
White Button Mushrooms-stems Removed
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2 tablespoons
Roasted Garlic Olive Oil
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5 ounces
Frozen Chopped Spinach-thawed And Water Squeezed Out
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4
Sun-Dried Tomatoes-finely Diced
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1/4 cup
Marinated Artichoke Hearts, Roughly Chopped
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4 ounces
Goat Cheese
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4 ounces
Cream Cheese
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2 tablespoons
Grated Parmesan Cheese
Directions
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Preheat the oven to 350 degrees (F) and line a baking sheet with aluminum foil. Wipe mushroom caps clean with a damp paper towel.
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Heat 2 tbsp of garlic olive oil in a medium pan over medium heat. Add spinach, sun-dried tomatoes and marinated artichoke hearts. Stir to combine and cook for 2-3 minutes. Remove the mixture from the pan and place it into a bowl. Add the goat cheese and cream cheese to the bowl and stir to combine. Mix well.
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Fill the mushroom caps with the mixture and place them on the cookie sheet. Sprinkle mushrooms with grated parmesan cheese. Bake for 20 minutes. Serve warm.
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