Spinach artichoke dip stuffed mushrooms
Snixy Kitchen recipe - Gluten-free
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- About 20 brown cremini mushrooms (brushed clean and stems removed)
- 1 cup frozen spinach (thawed and drained)
- 1 cup frozen artichoke hearts (thawed and chopped)
- 1/3 cup vegan cream cheese (or regular, if desired)
- 1/8 cup vegan sour cream (or regular, if desired)
- 1/8 cup olive oil mayonnaise
- 2/3 cup freshly grated parmesan cheese (grated)
- ¼ teaspoon red pepper flakes
- ¼ teaspoon garlic salt
- ¼ teaspoon pepper
Instructions
- 1
Preheat the oven to 350ºF.
- 2
Bring the spinach, artichoke hearts, and about ½ cup of water to boil in a small saucepan, then reduce the heat and let simmer for 5 minutes.
- 3
Remove the spinach and artichoke hearts from the pan and drain thoroughly, using a paper towel if needed.
- 4
Over low heat, add spinach and artichokes back to the pan. Stir in the cream cheese, sour cream, mayonnaise, red pepper flakes, garlic salt, and pepper until completely combined. Fold in half of the parmesan cheese.
- 5
Scoop a large spoonful of the dip into each mushroom cap and arrange face up on a parchment-lined baking sheet.
- 6
Sprinkle the remaining parmesan cheese on top of each mushroom and bake for 15-20 minutes.
- 7
Turn the oven to broil and heat for 2 more minutes, or until the cheese begins to brown.
- 8
Serve immediately.