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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!
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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!