Artichoke Dip Stuffed Mushrooms Recipes

ARTICHOKE DIP-STUFFED MUSHROOMS

Steps:

• Heat oven to 450ºF.
• Place wire rack on foil-covered rimmed baking sheet; place mushrooms, cap sides up, on rack.
• Bake 15 min. Drain mushrooms on paper towel-covered plate. Remove wire rack and discard foil (with mushroom liquid) from baking sheet.
• Combine remaining ingredients; spoon into mushrooms. Return to baking sheet (without rack).
• Bake 10 min. or until heated through.

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.

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.

ARTICHOKE SPINACH DIP STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F.
• First, remove the mushroom stems by pushing each one toward you, then away from you. It will pop right out. (Save them to add to another recipe.) Swish and rub the mushroom tops in a large bowl of cold water to get them clean. Then, lay them open side down on a kitchen towel to dry.
• While the mushrooms dry, mix together the cream cheese, spinach, artichoke hearts, parmesan, garlic powder, 1/2 tsp. kosher salt, and red pepper flakes.
• In a small bowl, stir together olive oil, 1/4 tsp. salt, and Italian seasoning. Use a basting brush or your fingers to lightly rub the outside of the mushrooms with the oil mixture.
• Place the mushrooms open side up on a baking sheet. Use a small disher or spoon to place a heaping scoop of dip mixture into each mushroom, pressing it down to make sure it fills the opening. Press a small amount of feta cheese on top of each stuffed mushroom.
• Bake in preheated oven for 20-25 minutes until filling is hot and bubbly and feta is starting to brown. Mushrooms will drain some brown liquid during cooking, so drain on paper towels before serving if you don't want that liquid on your serving plate. These taste just as good even after they have cooled down!