I don't have a clue on the off chance that anybody is sick of my stuffing stuffed mushrooms. (Actually, I would never become weary of those… they're my top pick.) But in the soul of innovation, I've chosen I can switch up my mushroom designs. I can't envision any individual who might whine about a spinach artichoke stuffed mushroom. They're really wonderful.
They're likewise truly simple. That formula there? It's my quite great spinach artichoke plunge. Stuffed in a mushroom. What's more, yes… I remain by every single past explanation saying that nothing beats utilizing a melon hotshot to frame your mushrooms. Nothing.
Also try our recipe Sausage Stuffed Portobello Mushrooms
I can never get enough stuffed mushrooms! These spinach artichoke stuffed mushrooms are sure to be a hit at your next gathering.
Ingredients
- Whole Portobella Mushrooms
- 1 8 oz package cream cheese
- ½ box frozen spinach, thawed and well drained (approximately 5 oz)
- 1 can artichokes, quartered and drained (14 oz)
- ¼ cup mayonnaise
- ½ cup parmesan cheese
- ½ cup mozzarella cheese
- red pepper flakes (to taste)
Instructions
- Clean and hull mushrooms with melon baller.
- Combine all other ingredients in mixer and mix well.
- Spoon mixture into hulled mushrooms.
- Top with a light sprinkle of mozzarella cheese.
- Bake at 350 degrees until tops are browned. (About 25 minutes.)
Read more our recipe Easy Crockpot Taco Soup
Source : https://bit.ly/2Iz6Bkz
Cookpad
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