Spinach and Artichoke Stuffed Mushrooms

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READY IN: 20mins
Recipe by m.lowenberg

Courtesy Rachael Ray

Ingredients Nutrition


  1. Preheat oven to 375 F.
  2. Heat skillet over medium heat. Add oil and mushroom caps, season with salt and pepper.
  3. Saute about 3 minutes on each side. Add balsamic vinegar and allow to cook 3-4 more minutes (until absorbed).
  4. Transfer to cookie sheet.
  5. Heat oil in pan, add onions and garlic. Saute 3 minutes.
  6. Add spinach. Allow to wilt, 3 minutes.
  7. Coarsely blend artichoke in food processor. Add to spinach mix. Add thyme and allow to warm.
  8. Mix in bread, dampen with broth.
  9. Add cheese.
  10. Spoon mixture into caps. Bake 5-10 minutes or until crisp on top.

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