Spinach and Artichoke Stuffed Mushrooms |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
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I had some leftover spinach and artichoke dip that I didn't know what to do with and came up with these. They are soooo good! While you could certainly use leftover dip from a restaraunt or frozen from a grocery store, a great homemade one I enjoy is Chef KPD's Baked Spinach & Artichoke Dip . I hope you enjoy! Ingredients:
1 cup spinach and artichoke dip |
12 large white button mushrooms |
1/4 cup breadcrumbs |
2 tablespoons butter |
1 tablespoon olive oil |
Directions:
1. Pre-heat broiler on low.
2. Clean mushrooms and scoop out gills, hollowing out to form cups.
3. In a saute pan, heat 1 tbs. butter and oil over med. heat.
4. Cook mushrooms in butter and oil cap side down for about 4 min, flip and cook for 1 minute more.
5. Remove to a paper towel to drain of any liquid and cool.
6. Stuff mushrooms with 1-2 tbs. dip (depending on size of mushrooms).
7. In a small dish, melt 1 tbs. butter in microwave and stir in breadcrumbs until completely moistened.
8. Sprinkle stuffed mushroom caps generously with breadcrumbs.
9. Place caps on foil lined pan and broil on low for 4-5 minute or until breadcrumbs are brown.
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