SPINACH & ARTICHOKE STUFFED MUSHROOM BITES
SPINACH & ARTICHOKE STUFFED MUSHROOM BITES
The Hen House
15
30 minutes
15 minutes
SPINACH & ARTICHOKE STUFFED MUSHROOM BITES
These bite size, melt in your mouth appetizers will become your go-to recipe for special events and parties. You can’t eat just one!
Ingredients
- · 1 tsp Frantoia Italian Extra Virgin Olive Oil
- · 2 Tbsp Miscuglio Italian Dried Herb Blend
- · 2 cups Baby Spinach, chopped
- · 6oz can Artichoke Hearts, drained and chopped
- · 4 Tbsp Cream Cheese, softened
- · 2 Tbsp Mayonnaise
- · 3 Tbsp Grated Parmesan Cheese
- · 1/2 tsp Habanero Heat Sea Salt
- · 24 Baby Bella (Cremini) Mushrooms
- · Barrel Aged Dark Sweet Thick Balsamic, for finishing
Directions
- 1. Preheat the oven to 400°F.
- 2. In a small skillet, heat the oil over medium heat. Add the Miscuglio and spinach. Sauté until the spinach is wilted, about 3 minutes. Add the artichoke hearts and toss to coat with oil and herbs. Remove from the heat.
- 3. In a medium size mixing bowl, whip together the cream cheese, mayonnaise, parmesan cheese, and habanero sea salt. Add the spinach mixture and stir well.
- 4. Clean the mushrooms. Gently remove the stems and gills with a spoon.
- 5. Arrange the mushrooms on a lightly oiled baking sheet, cap side down. Spoon the spinach dip into each cap.
- 6. Bake the stuffed mushrooms until tender and golden in color, about 25 minutes. Finish with a drizzle of balsamic vinegar.