Looking for a tasty appetizer or side dish for your next dinner party? Look no further than these delicious Artichoke and Spinach Stuffed Mushrooms! They are easy to prepare, packed with flavor, and are sure to impress your guests.
Ingredients
- 16 large mushrooms, stems removed
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 package (10 oz) frozen spinach, thawed and squeezed dry
- 1/2 cup grated Parmesan cheese
- 1/2 cup bread crumbs
- 1/4 cup chopped fresh parsley
- 2 garlic cloves, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Directions
- Preheat your oven to 375°F
- In a large bowl, mix together the artichoke hearts, spinach, Parmesan cheese, bread crumbs, parsley, garlic, olive oil, salt, and pepper until well combined.
- Fill each mushroom cap with a spoonful of the artichoke and spinach filling, pressing it down slightly to fill the cap completely.
- Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
Serve these Artichoke and Spinach Stuffed Mushrooms warm, garnished with fresh parsley and lemon wedges for a beautiful pop of color. They are sure to be a hit with your guests and will become a staple in your recipe collection.
