Ingredients

The following ingredients have 15 Servings
  • 16 oz. mushrooms (small-medium, about 15-20*)
  • 4 oz. cream cheese (softened)
  • ¼ cup mayonnaise
  • ¼ cup Mozzarella cheese (shredded)
  • 2 cloves garlic (crushed)
  • ½ tsp. salt (to taste)
  • ¼ tsp. black pepper
  • ¼ cup artichoke hearts (drained, finely chopped)
  • ¼ cup chopped frozen spinach (drained)
  • ¼ cup green onions (or chives, finely chopped)
  • ¼ cup Panko breadcrumbs (gluten free if needed)

Instruction

  • Preheat oven to 375°F.
  • Clean mushrooms with a damp paper towel to remove any dirt and debris.
  • Remove the stems from the mushrooms by pulling them to one side and then snapping them off. You can also use a knife to cut them if the stems do not snap easily.
  • Place mushrooms on a large baking sheet that has been lined with parchment paper.
  • In a medium-sized bowl mix together cream cheese, mayonnaise, Mozzarella cheese, garlic, salt, and pepper.
  • Add artichoke hearts, spinach, and green onions. Mix until just combined.
  • Fill each mushroom cap with 1 to 1 ½ tablespoons of the spinach filling mixture. Pay careful attention not to load them with more filling than they are tall to prevent overflow while baking.
  • Sprinkle about a teaspoon of breadcrumbs over each filled mushroom.
  • Bake in preheated oven for 20 minutes, or until the tops become crispy and golden brown.
  • Serve with additional chopped chives. Enjoy!