Spinach and Artichoke Stuffed Mushrooms

Total Time
22mins
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!

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Ingredients

Nutrition

Directions

  1. Pre-heat broiler on low.
  2. Clean mushrooms and scoop out gills, hollowing out to form cups.
  3. In a saute pan, heat 1 tbs. butter and oil over med. heat.
  4. Cook mushrooms in butter and oil cap side down for about 4 min, flip and cook for 1 minute more.
  5. Remove to a paper towel to drain of any liquid and cool.
  6. Stuff mushrooms with 1-2 tbs. dip (depending on size of mushrooms).
  7. In a small dish, melt 1 tbs. butter in microwave and stir in breadcrumbs until completely moistened.
  8. Sprinkle stuffed mushroom caps generously with breadcrumbs.
  9. Place caps on foil lined pan and broil on low for 4-5 minute or until breadcrumbs are brown.