Stuffed mushrooms and spinach-artichoke dip come together in this quick vegetarian recipe.
Serve these cheesy stuffed mushrooms with a big salad for a satisfying and healthy dinner.
Using a silicone brush, coat mushrooms all over with the oil mixture.
Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.
Meanwhile, combine spinach and 1 tablespoon water in a large saucepan over medium heat.
Cook, stirring occasionally, until just wilted, about 2 minutes.
Drain as much water as possible from the spinach, then transfer to a medium bowl.
Add artichokes, cream cheese, Parmesan and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt.
Stir well to combine.
Divide the mixture between the mushrooms and bake until hot, 7 to 10 minutes.
Tips
Tip: To prepare mushroom caps, gently twist off the stems of whole portobellos.
Using a spoon, scrape off the brown gills from the underside of the mushroom caps.
If you prefer, purchase mushroom caps rather than whole mushrooms.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
