The classic appetizer, spinach and artichoke dip, stuffed into mushrooms makes the perfect fusion appetizer!
Author: Gravel & Dine
Recipe type: Appetizers
Cuisine: Italian
Serves: 40 mushrooms
Ingredients
Whole mushrooms (I used the smaller white mushrooms)
Cream cheese, 2 oz
Spinach, 1 cup wilted and chopped (I bag fresh)
Greek yogurt, ⅓ cup
Grated cheese, ⅓ cup (I used an italian 6 cheese blend) + 3 T for topping
Minced or grated garlic, 1 t
artichoke hearts (from a jar of marinated artichokes), 1 cup finely chopped
salt and pepper
bread crumbs, ¼ cup
Instructions
Wash and remove the stems of each mushroom
Combine spinach, yogurt, cream cheese, grated cheese blend, and garlic in a medium bowl
Stir in artichoke hearts and salt and pepper
Stuff each mushroom cap with the spin dip
Combine the breadcrumbs and 3 T of cheese, sprinkle over the mushrooms
Cover with tinfoil and bake at 400 for 15 minutes, remove the tinfoil and bake for 5 more minutes, or until the mushrooms are golded brown and the cheese is melted
Recipe by Gravel & Dine at https://gravelanddine.com/spin-dip-stuffed-mushroom-caps/