Ingredients

The following ingredients have 4 Servings
  • 30 mushrooms
  • 8 ounces cream cheese (softened)
  • 1 cup frozen chopped spinach (thawed and drained)
  • 1/2 cup artichoke hearts (diced)
  • 1/4 cup sour cream ((or plain Greek yogurt))
  • 1/4 cup freshly grated Parmesan cheese ((plus more for sprinkling))
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • olive oil

Instruction

  • Preheat oven to 350F.
  • Prepare the mushrooms by wiping off the caps and removing all of the stems.
  • Make the filling by mixing the cream cheese, spinach, artichoke hearts, sour cream, Parmesan cheese, red pepper flakes, garlic powder, and salt together in a small bowl. Adjust flavor to taste as desired.
  • Line the mushrooms up in a baking dish, cap side down. Scoop approximately 1 Tablespoon of the spinach artichoke dip into each mushroom (more or less depending on size of mushroom and the hole). Make a mound of the mixture above the hole as it will not all fit inside.
  • Repeat with all of the mushroom caps. Drizzle with a little olive oil and sprinkle the tops with additional Parmesan cheese if desired. (The extra Parmesan is great for getting a little crispy cheese crust on top).
  • Bake the mushrooms for 10-15 minutes until the mushrooms are tender. Bake longer if you want softer mushrooms, however they will become more difficult to eat by hand. Serve immediately.