Artichokes and Mushrooms Stuffed with Sun Dried Tomatoes

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The baked and stuffed mushroom caps with a creamy filling that you can easily pop into your mouth is what makes it such a perfect snack. Have a drink in one hand while you have a stuffed mushroom in the other. Perfect for parties! —TheGirlyGirlCooks

  • sixteen

    White buttons with mushrooms and stems removed

  • 2 tablespoons

    Roasted Garlic Olive Oil

  • 5 ounces

    Frozen, thawed chopped spinach and squeezed water

  • 4 4

    Finely diced sun-dried tomatoes

  • 1/4 cup

    Marinated artichoke hearts, chopped

  • 4 oz

    Goat cheese

  • 4 oz

    Cream cheese

  • 2 tablespoons

    Grated Parmesan cheese

  1. Preheat oven to 350 degrees (F) and line a baking sheet with aluminum foil. Clean the mushroom caps with a damp paper towel.

  2. Heat 2 tablespoons of garlic olive oil in a medium skillet 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 in a bowl. Add goat cheese and cream cheese to bowl and stir to combine. Mix well.

  3. Fill the mushroom lids with the mixture and place them on the cookie sheet. Sprinkle the mushrooms with grated Parmesan cheese. Bake for 20 minutes. Serve warm.


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