Spinach Artichoke Dip Stuffed Mushrooms
Take your appetizer game to a whole new level with these vegetarian bite-sized stuffed mushrooms that taste just as good as they look. Each cremini mushroom is filled with spinach, gluten-free mushroom soup, fresh artichoke hearts and generously sprinkled with parmesan cheese. You’ll want to double the batch!
Ingredients
Serves
6 serving- 2.5 2.5 pound pound whole white or cremini mushrooms
- 10 10 ounce ounce frozen chopped spinach thawed
- 1 1 can can Pacific Foods® Organic Cream of Mushroom Condensed Soup
- 0.5 0.5 cup cup artichoke hearts finely chopped
- 0.75 0.75 cup cup Parmesan cheese shredded and divided
- 0.5 0.5 cup cup cream cheese softened
- 3 3 cloves cloves garlic minced
- 1 1 pinch pinch sea salt & freshly cracked black pepper to taste
Organic Cream of Mushroom Condensed SoupInstructions
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Preheat the oven to 400°F and lightly grease an oven-safe skillet or baking sheet.
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Use a clean, damp kitchen towel to wipe away dirt or debris from the mushrooms. Carefully remove stems, leaving mushroom caps whole. If necessary, use a small spoon to gently scoop out any remaining stem so you have enough space for the filling.
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Arrange mushrooms, cut side up, into an even layer on the skillet or baking sheet.
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Press the thawed spinach to thoroughly drain excess liquid. Add drained spinach to a large mixing bowl along with the Pacific Foods® Organic Cream of Mushroom Condensed Soup, artichoke hearts, ½ cup of the parmesan cheese, cream cheese, garlic, and a pinch of sea salt and pepper. Stir to thoroughly combine.
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Use a tablespoon measure to transfer a generous scoop into each mushroom.
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Sprinkle the stuffed mushrooms with remaining shredded parmesan, and bake for 12 minutes, or until mushrooms are tender and topping is crisp and golden.
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