The Pioneer Woman Tasty Kitchen
Profile Photo

Artichoke & Sun-Dried Tomato Stuffed Mushrooms

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

16
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Mushroom caps baked and stuffed with a creamy filling that you can easily pop in your mouth. All of this combined makes this a perfect appetizer. Have a drink in one hand and a stuffed mushroom in the other. Perfect for parties!

Ingredients

  • 16 whole White Button Mushrooms-stems Removed
  • 2 Tablespoons Roasted Garlic Olive Oil
  • 5 ounces, weight Frozen Chopped Spinach-thawed And Water Squeezed Out
  • 4 whole Sun-Dried Tomatoes, Finely Diced
  • ¼ cups Marinated Artichoke Hearts, Roughly Chopped
  • 4 ounces, weight Goat Cheese
  • 4 ounces, weight Cream Cheese
  • 2 Tablespoons Grated Parmesan Cheese

Preparation

Preheat the oven to 350 F and line a rimmed baking sheet with aluminum foil. Wipe mushroom caps clean with a damp paper towel.

Heat 2 tablespoons of garlic olive oil in a medium pan over medium heat. Add spinach, sun-dried tomatoes and marinated artichoke hearts. Stir to combine and cook for 2-3 minutes. Remove the mixture from the pan and place it into a bowl. Add the goat cheese and cream cheese to the bowl and stir to combine. Mix well.

Fill the mushroom caps with the mixture and place them on the cookie sheet. Sprinkle the top of the mushrooms with grated Parmesan cheese. Bake for 20 minutes. Serve warm.

Recipe created by: Haley at The Girly Girl Cooks.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Roasted Red Peppers with Toasted Baguette Rounds
Profile Photo by Lori Kemph | Mutt & Chops in Appetizers
The sweetness of the al dente pepper, covered with velvety olive...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy


Benedictine Tea Sandwiches
Profile Photo by Paige- My Modern Cookery in Appetizers
Planning a KY Derby party? These Benedictine Tea Sandwiches are a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy


Cookies and Cream Popcorn
Profile Photo by Gayle | Pumpkin 'N Spice in Appetizers
This Cookies and Cream Popcorn is an easy sweet treat that’s...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Baked Asiago Cheese Crisps with Dip
Profile Photo by Dianna Donnely in Appetizers
A quick appetizer that's a little bit chewy and salty. If...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Vegan Deviled Potatoes
Profile Photo by Lexi Deaton in Appetizers
Vegan deviled eggs using red potatoes and a mashed potato and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy