Spinach and Artichoke Stuffed Mushroom Caps

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Servings
2 dozen
Servings
2 dozen
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
2 dozen
Servings
2 dozen
Ingredients
Servings: dozen
Instructions
  1. Heat oven to 350 F.
  2. Place mushroom caps in single layer on baking sheet lined with foil.
  3. Mince reserved mushroom stems and heat olive oil in large sauté pan over medium-high heat. Add garlic and mushroom stems to pan along with salt and pepper. Sauté 2-3 minutes, or until mushrooms are softened. Add spinach and artichoke hearts to pan, and cook until heated through, about 3-4 minutes.
  4. Remove from heat, and place mixture in large mixing bowl. Stir in feta cheese and onion. Adjust seasoning, to taste.
  5. Using small cookie scoop, add 2 tablespoons filling to each mushroom cap.
  6. Bake mushrooms 20-25 minutes, or until mushroom caps are softened. Sprinkle with chili flakes and minced scallions to serve.
Recipe Notes

MilkMeansMore.org, Family Features

Recipe Credits:
MilkMeansMore.org, Family Features
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