Spinach and Artichoke Stuffed Mushrooms
Servings: 2
Total Time: 30 minutes
Ingredients
1 8-ounce package cremini mushrooms, cleaned and stems removed
4 ounces softened cream cheese
1/2 cup chopped artichoke hearts
1/2 cup frozen chopped spinach
1/2 tsp granulated garlic
dash pepper
1/4 tsp salt
1/4 cup panko breadcrumbs
1 TBSP finely shredded Parmesan cheese
1 tsp olive oil
Directions
1. Preheat the oven to 425 degrees F. Lay the mushroom caps out on a baking sheet and set aside.
2. In a mixing bowl stir together the cream cheese, artichoke hearts, spinach, garlic, salt and pepper.
3. In a second bowl stir the panko breadcrumbs and Parmesan cheese together. Drizzle in the olive oil and toss to coat.
4. Fill each of the mushroom caps with 1-2 tablespoons of the cream cheese mixture.
5. Gently dip the top of each mushroom into the breadcrumbs and then return to the baking sheet.
6. Bake the mushrooms until the cheese is melty and the breadcrumbs are nice and golden brown, about 20 minutes.
2. In a mixing bowl stir together the cream cheese, artichoke hearts, spinach, garlic, salt and pepper.
3. In a second bowl stir the panko breadcrumbs and Parmesan cheese together. Drizzle in the olive oil and toss to coat.
4. Fill each of the mushroom caps with 1-2 tablespoons of the cream cheese mixture.
5. Gently dip the top of each mushroom into the breadcrumbs and then return to the baking sheet.
6. Bake the mushrooms until the cheese is melty and the breadcrumbs are nice and golden brown, about 20 minutes.
