Spinach and Artichoke Stuffed Mushrooms

Killer App: Mushrooms Stuffed With Artichoke and Spinach Dip

January 31, 2012

I'm always on the hunt for those perfect bite-size appetizers that are suitable for just about any party, even this weekend's Super Bowl. These button mushrooms stuffed with artichoke and spinach dip are just that; they only require a small cocktail napkin and are best served warm, but are even satisfying at room temperature. The earthy mushrooms are filled with a creamy vegetable mixture and topped with crunchy panko crumbs — a perfect bite.

The task of preparing the mushrooms can be a little tedious, as you'll want to remove the gills, or the undersides of the mushroom caps, since they retain most of the water; removing them will ensure you won't have a soggy bite. With the right tools (either a small paring knife or a tiny melon baller), removing the gills is fairly easy.

Keep reading for even more tips and this killer app recipe.

When filling the mushrooms, use a pastry bag or a small cookie scoop to ensure roughly the same amount of filling in each.

Dip the stuffed mushrooms into the panko mixture or sprinkle over each cap.

Once the mushrooms are ready, the rest of the prep is a breeze. I promise you'll amaze your friends with these tiny bites!

Adapted from Fine Cooking

Mushrooms Stuffed With Creamy Spinach-Artichoke Filling

Ingredients

2 tablespoons olive oil
1 medium clove garlic, minced (1 tbs.)
40 small brown mushrooms, stemmed, gills removed
Kosher salt
Freshly ground black pepper
2 ounces cream cheese, softened
4 1/2 teaspoons mayonnaise
1 teaspoon fresh thyme
5 ounces frozen chopped spinach, thawed and squeezed dry
5 ounces frozen artichokes, thawed, lightly squeezed dry, and chopped
3 tablespoons fresh breadcrumbs or panko
3 tablespoons finely grated Parmigiano-Reggiano

Directions

This recipe is for a bite-size appetizer, the original recipe used a portobello mushroom and was served as a side dish.

Position a rack in the center of the oven and heat the oven to 450°F.
Remove the stem from the mushroom, and using a small paring knife or a miniature melon baller, gently scrape out the gills in the mushroom.
In a small bowl, combine 1 tablespoon of the oil and about two-thirds of the minced garlic or use garlic-flavored olive oil. Brush the insides of the mushroom caps with the garlic oil and sprinkle generously with salt and pepper.
Arrange the mushrooms oiled side up on a rimmed baking sheet and roast until just tender, about 6 minutes. If they purge a lot of water, flip the mushroom upside down on paper towel to drain some of the water.
In a medium bowl, mix the cream cheese, mayonnaise, and 1/2 tsp. of the thyme with the back of a wooden spoon. Stir in the spinach and artichokes and season to taste with salt and pepper.
In another medium bowl, combine the remaining garlic, 1 tbs. oil, and 1 tsp. thyme with the breadcrumbs and cheese.
Spoon the artichoke mixture evenly into the mushroom caps and sprinkle with the breadcrumb mixture. Bake until the crumbs are golden-brown and the filling is hot, about 6-8 minutes. Serve immediately.

Makes about 40 stuffed mushrooms.