Spinach and Artichoke Stuffed Mushrooms

Name: Spinach and Artichoke Stuffed Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 16 large mushrooms, cleaned and stems removed; 1 cup frozen chopped spinach, thawed and excess water squeezed out; 1 cup canned artichoke hearts, drained and chopped; ½ cup plain Greek yogurt; ½ cup grated Parmesan cheese; 2 cloves garlic, minced; ¼ cup breadcrumbs (whole wheat or gluten-free); 1 tsp olive oil; Salt and pepper, to taste

Spinach and Artichoke Stuffed Mushrooms combine leafy greens, clean cheese, and herbs in savory mushroom caps. This appetizer delivers fiber, minerals, and bold flavor in a convenient bite-sized form for gatherings or snacks.

Servings & Time

Servings: 8
Preparation: 15 minutes
Cooking: 20 minutes
Ready: 35 minutes

Ingredients

16 large mushrooms, cleaned and stems removed
1 cup frozen chopped spinach, thawed and excess water squeezed out
1 cup canned artichoke hearts, drained and chopped
½ cup plain Greek yogurt
½ cup grated Parmesan cheese
2 cloves garlic, minced
¼ cup breadcrumbs (whole wheat or gluten-free)
1 tsp olive oil
Salt and pepper, to taste

Directions

Preheat the oven to 375°F (190°C).
Place mushroom caps on a baking sheet.
In a bowl, mix together spinach, artichoke hearts, Greek yogurt, Parmesan, garlic, breadcrumbs, olive oil, salt, and pepper.
Stuff each mushroom cap with the spinach and artichoke mixture.
Bake for 20 minutes or until mushrooms are tender and stuffing is golden brown.
Serve warm and enjoy!

Recipe Classifications

Meals Appetizer

Dish Types Side Dish

Diet Types Flexitarian Mediterranean Mind Paleotarian Pescatarian Therapeutic Lifestyle Changes Vegetarian

Food Sensitivities Dairy