Prep 10 mins
Cook 12 mins
I had some leftover spinach and artichoke dip that I didn't know what to do with and came up with these. They are soooo good! While you could certainly use leftover dip from a restaraunt or frozen from a grocery store, a great homemade one I enjoy is Chef KPD's "Baked Spinach & Artichoke Dip". I hope you enjoy!
- 1 cup spinach and artichoke dip
- 12 large white button mushrooms
- 1⁄4 cup breadcrumbs
- 2 tablespoons butter
- 1 tablespoon olive oil
- Pre-heat broiler on low.
- Clean mushrooms and scoop out gills, hollowing out to form cups.
- In a saute pan, heat 1 tbs. butter and oil over med. heat.
- Cook mushrooms in butter and oil cap side down for about 4 min, flip and cook for 1 minute more.
- Remove to a paper towel to drain of any liquid and cool.
- Stuff mushrooms with 1-2 tbs. dip (depending on size of mushrooms).
- In a small dish, melt 1 tbs. butter in microwave and stir in breadcrumbs until completely moistened.
- Sprinkle stuffed mushroom caps generously with breadcrumbs.
- Place caps on foil lined pan and broil on low for 4-5 minute or until breadcrumbs are brown.
These were really nice (and easy, too, if you have leftover dip). I first made my dip, then used 1 cup to fill my mushrooms. I guess, as it gets closer to Thanksgiving, I'll be able to find larger mushrooms for stuffing, but for now, I only had 18 that were on the smallish side. I liked the idea of browning the mushrooms in butter first, having never done that with stuffed mushrooms before. The end result was very light and tasty. Thanks for sharing your discovery!
My daughter made this for Christmas Eve, they were great and very light.
Delicious! I don't have a regular spinach and artichoke dip, so I used a favourite spinach and feta dip (from my Greek delicatessen) to which I added some chopped artichoke hearts. I chopped the mushroom stems and sauteed them in a non-stick pan with 2 cloves of minced garlic (which I removed from the pan) before proceeding with step 4. These I then added to the dip, together with some dried thyme and a generous grinding of black pepper. We really enjoyed these stuffed mushrooms: a great blend of flavours! I shall make these again for serving at family gatherings. Thank you for sharing this recipe!