Spinach Artichoke Stuffed Mushrooms
Ingredients
The mushrooms
The Spinach Artichoke Dip
-
1 ½
ounces
shallot
-
15
grams
garlic
-
10
ounces
spinach
-
1
pound
artichokes, canned or frozen and thawed
-
3
tablespoons
dry sherry
-
1
tablespoon
red wine vinegar
-
¼
cup
heavy cream
-
4
ounces
cream cheese
-
¼
cup
mayonnaise
-
¼
cup
sour cream
-
4
ounces
feta cheese
-
½
cup
Parmesan cheese
-
1
cup
mozzarella cheese
-
¾
teaspoon
salt
-
¼
teaspoon
pepper
-
chicken broth
for the pan
Optional Topping
-
⅔
cup
crushed pork rinds or bread crumbs
-
2
teaspoons
olive oil
Instructions
- Wash and dry the mushrooms, removing the stems and scraping out the gills.
- Mince the shallot and garlic, then squeeze and chop the thawed spinach and chop the artichokes.
- Sauté the shallot and garlic in oil until softened, then add cream cheese and heavy cream, whisking until melted.
- Stir in sour cream, mayonnaise, Parmesan, mozzarella, and feta until melted and bubbling.
- Add dry sherry and let it bubble until the alcohol smell dissipates, then stir in red wine vinegar.
- Fold in spinach and artichoke hearts, heating until warmed through.
- Stuff each mushroom cap with the dip, mounding it gently.
- If using the topping, mix olive oil with crushed pork rinds and sprinkle on top.
- Pour chicken broth into the pan and bake in a preheated oven at 375°F for 15-20 minutes, then broil to brown the topping.
Nutrition Facts (estimated)
Servings
30 mushrooms
Calories
82
Total fat
6g
Total carbohydrates
3g
Total protein
3g
Sodium
20mg
Cholesterol
20mg
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