Stuffed Mushrooms with Spinach and Artichoke Dip
Stuffed mushrooms are a classic party appetizer that is always a crowd-pleaser. This version is made with a creamy spinach and artichoke dip filling, which is then baked until hot and bubbly. The mushrooms are tender and flavorful, and the filling is rich and cheesy. This recipe is easy to make and can be tailored to your own taste preferences. You can add more or less garlic powder, salt, or parsley to the filling, or you can even add other ingredients, such as chopped cooked bacon or diced red bell pepper.
Stuffed mushrooms have been around for centuries, and they have been enjoyed by people of all cultures. The earliest known recipe for stuffed mushrooms dates back to the 16th century, and it was featured in a cookbook written by an Italian chef named Bartolomeo Scappi. Scappi's recipe called for stuffing mushrooms with a mixture of bread crumbs, herbs, and cheese. Over the years, the recipe for stuffed mushrooms has evolved, and there are now many different variations on the dish. Some recipes call for stuffing mushrooms with a mixture of meat and vegetables, while others call for stuffing them with a vegetarian or vegan filling. No matter what your taste preferences, there is sure to be a recipe for stuffed mushrooms that you will enjoy.
Stuffed Mushrooms with Spinach and Artichoke Dip Stuffed Mushrooms with Spinach and Artichoke Dip Stuffed Mushrooms with Spinach and Artichoke Dip Stuffed Mushrooms with Spinach and Artichoke Dip
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 12 large mushrooms
  • 1 cup cooked spinach, chopped
  • 1 can (14 ounces) artichoke hearts, chopped
  • 1/2 cup vegan cream cheese
  • 1/4 cup nutritional yeast
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Remove stems from mushrooms and chop finely.
  3. In a large bowl, combine mushroom stems, spinach, artichoke hearts, vegan cream cheese, nutritional yeast, parsley, garlic powder, and salt.
  4. Fill mushroom caps with spinach and artichoke mixture.
  5. Bake for 15-20 minutes, or until mushrooms are tender and filling is hot and bubbly.
  6. Serve immediately.
Why It Works
  • The mushrooms are roasted whole, which helps them to retain their moisture and flavor.
  • The spinach and artichoke dip filling is made with a blend of creamy vegan cream cheese and nutritional yeast, which gives it a rich and cheesy flavor.
  • The filling is also seasoned with garlic powder and salt, which enhances the flavor of the mushrooms.
  • The mushrooms are baked until hot and bubbly, which ensures that the filling is cooked through and the mushrooms are tender.