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Easter Spinach and Artichoke Stuffed Mushrooms
These elegant and flavorful stuffed mushrooms are the perfect appetizer for your Easter celebration, bursting with spinach, artichokes, and cheesy goodness!
Ingredients:
12 large mushrooms, stems removed and reserved
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup frozen spinach, thawed and excess water squeezed out
1/2 cup canned artichoke hearts, chopped
1/2 cup breadcrumbs
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Directions:
1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Finely chop the mushroom stems. In a skillet, heat olive oil over medium heat and sauté the onion, garlic, and chopped mushroom stems until softened.
3. Add spinach and artichokes, cooking for an additional 2-3 minutes. Remove from heat.
4. In a bowl, combine the cooked mixture with breadcrumbs, Parmesan cheese, salt, and pepper.
5. Stuff each mushroom cap with the spinach-artichoke filling and place on the prepared baking sheet.
6. Bake for 20-25 minutes until mushrooms are tender and the tops are golden brown.
7. Serve warm and enjoy the savory goodness!
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes | Calories: ~80 per serving | Servings: 6 | Storage Tips: Best enjoyed fresh; store any leftovers in an airtight container in the refrigerator for up to 2 days.
#EasterAppetizer #StuffedMushrooms #VegetarianDelight 🍄🌿🧀