Spinach Artichoke Stuffed Mushrooms Food

SPINACH-ARTICHOKE STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Grate the Monterey Jack Cheese (1 cup). Grate the Parmesan Cheese (1 cup).
• Grate the Garlic (1 clove).
• Thaw the Frozen Spinach (10 ounce). Drain by putting it in to a kitchen towel, then squeezing it.
• If using jarred Artichoke Hearts (1 cup), drain the artichokes fully.
• Chop the Artichoke Hearts.
• Add the Cream Cheese (1 package), spinach, and chopped artichokes to a bowl and stir to combine.
• Add in the Garlic and Monterey Jack Cheese. Add salt and pepper, then mix well to create the filling. You'll use the Parmesan cheese later.
• Clean the Portobello Mushroom (12) and take out the stems.
• Bake the portobello mushrooms, with the tops up on baking sheet with a rack on it for about 15 minutes. They should be beginning to slump but aren't fully cooked.
• Flip the portobello mushrooms (12) over, fill each mushroom with some of the filling. Sprinkle parmesan cheese (1 cup) on top and put back in the oven at 425 degrees F (220 degrees C). Season with Salt (to taste) and Ground Black Pepper (to taste).
• When done, the mushrooms can be served immediately, or set aside to cool and then stored.

SPINACH-ARTICHOKE STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°. Mix first 4 ingredients. Stir in artichoke hearts, spinach, mozzarella cheese and 3 tablespoons Parmesan cheese., Place mushrooms on foil-lined baking sheets, stem side up. Spoon about 1 tablespoon filling into each. If desired, top with additional Parmesan cheese. Bake until mushrooms are tender, 16-20 minutes.

SPINACH-ARTICHOKE STUFFED MUSHROOMS

Steps:

• Heat oven to 375°F.
• Cook spinach in large nonstick skillet on medium-high heat 4 to 5 min. or just until spinach is wilted, stirring occasionally. Remove from heat. Cool 5 min.
• Blot spinach dry with paper towels; place in medium bowl. Add all remaining ingredients except mushrooms; mix well.
• Fill mushroom caps with spinach mixture; place on baking sheet.
• Bake 30 to 35 min. or until mushrooms are tender and spinach filling is heated through.

SPINACH AND ARTICHOKE STUFFED MUSHROOMS

Steps:

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

SPINACH AND ARTICHOKE STUFFED PORTOBELLOS

Steps:

• Preheat oven to 375 degrees F.
• Heat a large nonstick skillet over medium high heat. Add a drizzle of oil and the portobello caps. Season caps with salt and pepper, to taste, and cook 3 minutes on each side. Add balsamic to the pan and allow the vinegar to cook away as it coats the caps. Transfer balsamic glazed caps to a cookie sheet. Return pan to the stove and add oil, garlic and onion. Saute onions and garlic 3 minutes, add spinach to the pan and let it wilt. Coarsely chop artichoke hearts in the food processor and add to the spinach. Season veggies with salt and pepper and thyme. Add chopped toast and dampen stuffing with chicken or vegetable stock. Combine stuffing and sprinkle in a little grated cheese. Top each mushroom with 1/5 of the filling. Set mushrooms in oven for 5 minutes to set the filling. Cut each mushroom into 4 pieces and transfer to a serving dish.

ARTICHOKE STUFFED MUSHROOMS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
• Bake in the preheated oven until the filling begins to bubble, about 20 minutes.