Katie Lee Biegel’s Spinach Artichoke Dip Stuffed Mushrooms | The Kitchen | Food Network

Stuffed mushrooms and spinach artichoke dip are two of the best appetizers, so why not put them together? These are sure to be the hit of the cocktail hour and really perfect to make ahead. You can either keep them in the fridge and pop in the oven before serving, or freeze them and bake a little longer from frozen.
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Spinach Artichoke Dip Stuffed Mushrooms
RECIPE COURTESY OF KATIE LEE
Level: Easy
Total: 1 hr 5 min
Active: 40 min
Yield: 4 to 6 servings

Ingredients

Mushrooms:
16 to 20 small to medium cremini mushrooms
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt, plus more for sprinkling
One 9-ounce can artichokes in water, drained, or frozen and thawed
5 ounces frozen spinach, thawed and squeezed
1 clove garlic
4 ounces cream cheese, at room temperature
1/4 cup mayonnaise
1/4 cup grated Parmesan
3 large fresh basil leaves
1/2 teaspoon freshly ground black pepper

Breadcrumbs:
1 tablespoon unsalted butter
1/3 cup panko breadcrumbs
2 tablespoons grated Parmesan
2 tablespoons minced fresh parsley
Kosher salt and freshly ground black pepper

Directions

For the mushrooms: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Remove the stems of the mushrooms, then spoon out the remaining insides of the mushroom caps. Toss the mushroom caps in the olive oil until coated, then place on the prepared baking sheet. Sprinkle the mushrooms with salt.

In a food processor, combine the artichokes, spinach and garlic. Pulse to combine. Add the cream cheese, mayonnaise, Parmesan, basil, salt and pepper. Pulse until well combined. Place the filling into a resealable plastic bag or pastry bag and cut a fairly large hole at the end.

For the breadcrumbs: In a medium skillet, melt the butter over medium heat. Add the panko and cook, stirring constantly, until golden brown. Transfer to a medium bowl. Stir in the Parmesan and parsley. Season with salt and pepper.

Fill each mushroom with the spinach artichoke mixture and press the breadcrumb mixture into the top. Bake until the mushrooms are tender, 20 to 25 minutes.

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Katie Lee Biegel’s Spinach Artichoke Dip Stuffed Mushrooms | The Kitchen | Food Network