Everyone enjoys eating spinach artichoke dip from time to time. Whether from Rusch’s or your favorite place back home, it’s a creamy, comforting bar appetizer staple. However, if you’re looking to enjoy this classic taste as a meal or in a slightly classier and healthier manner, this recipe will let you do that from the comfort of your apartment with just ingredients from Price Chopper and minimal time and effort.
Spinach and Artichoke Dip Stuffed Mushrooms
- Prep Time:30 minutes
- Cook Time:15 minutes
- Total Time:45 minutes
- Servings:40 mushrooms
- 2 tablespoon olive oil
- 1 tablespoon garlic
- 40 small brown mushrooms
- pinch salt and pepper
- 1/4 cup cream cheese
- 4 teaspoon mayonnaise
- 1 teaspoon thyme
- 5 oz frozen chopped spinach, thawed, and squeezed dry
- 5 oz frozen artichokes, thawed, squeezed dry, and chopped
- 3 tablespoon breadcrumbs or panko
- 3 tablespoon grated parmesan
Preheat the oven to 450˚F.
Scoop out the middle of each of your mushrooms.
Combine 1 tablespoon olive oil and 1/2 tablespoon garlic and brush the mixture around the inside of the mushrooms.
Place them on a baking sheet and roast for about 6 minutes.
While they cook, mix together the cream cheese, mayonnaise, spinach, artichoke, and 1/2 teaspoon thyme. Season to taste with salt and pepper.
Combine the remaining olive oil, garlic, and thyme with your breadcrumbs.
Fill each mushroom with a spoonful of the artichoke mixture and top with breadcrumbs. Bake for another 6 minutes until golden brown.
Now go impress your friends with your classy, domestic creation.