I made these mushroom tops over the weekend to bring with me to our Easter celebration at my grandma's house. They are the perfect appetizer: quick and easy to make with ingredients you usually have around the house, plus they were creamy and delicious with a flavor combination everyone loves. I used small mushroom caps because I wanted them to be bite size but you can also stuff larger mushrooms with the same filling to turn this recipe into a side dish or lunch item.Yum!
Adapted from: www.thecurvycarrot.com
2-10 oz packages of Bella Mushroom Caps
10oz Frozen Spinach - Thawed and Rung Out
14oz Can of Halved Artichoke Hearts - Drained & Diced
2/3 Cup Mayo
1 Cup Parmesan Cheese - Grated
4 oz Cream Cheese - Softened
3 Tsp Garlic - Minced
1 Tsp Sugar
Start by preheating the oven to 350 F. Gently wash off the mushrooms then pat them dry with a paper towel. For the larger mushrooms I used a melon baller to scoop out the stem and gills. For the smaller ones I simply twisted the stem and it came out on its own.
Next in a medium sized bowl get together all of the ingredients for the filling. Ring out your thawed spinach, drain and dice your artichokes. Then add the garlic, softened cream cheese, mayo, Parmesan cheese, sugar, salt & pepper.
Mix everything together until well combined. Top each mushroom cap with the filling. For the larger mushrooms I used about 2 heaping Tbsp, for the smaller ones I used 1 heaping Tbsp. It's ok to overflow them as long as they still stand up they should turn out fine. Bake them for about 20 minutes. When they are ready the mushrooms should be soft, the filling should be warm and have a very slight brown crisp on the top.
Enjoy!! - Nicole