Shaina from Food for My Family combines two classic holiday appetizers into one delicious bite.
Each year for the holidays my aunt hosts a family potluck. There’s a time and a place, and everyone shows up bearing their favorite foods. Baked brie, salads with poppy seed dressing and dried cranberries, bacon-wrapped mini sausages, sauced meatballs, and stuffed mushrooms all line a table in the room, everyone mingling and snacking. The fire crackles in the corner, and across the other side of the room is a 12-foot tree lit up and sparkling, my aunt’s carousel ornaments spinning every few minutes on their light strand.
While the company and ambiance make this setting one that I have looked forward to year after year, I would be lying if I said I weren’t in it for the food, too. The smells and tastes that accompany the scene are intoxicating, and they definitely help create the idyllic atmosphere.
Stuffed mushrooms are a varied sort. They can come in many different types of flavor profiles, from sausage-stuffed, to those with cheese oozing out the side, toasted bread crumbs on top, perhaps a bit of bacon hidden within. For these mushrooms I married two classic appetizers, bringing spinach and artichoke dip into the stuffed mushroom fold.
The bright spinach and tangy artichoke hearts pair nicely with the earthiness of the mushroom and is held together by smooth cream cheese and complimented with a bit of parmesan and garlic. These will definitely be a favorite on your appetizer table.
Spinach and Artichoke Dip Stuffed Mushrooms
Makes 24 stuffed mushrooms.
- 1 cup packed fresh spinach
- 1 tablespoon butter or olive oil
- 1 cup artichoke hearts, chopped
- 8 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/2 cup parmesan cheese
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon kosher salt
- 24 baby portabella mushrooms, washed with stems removed
- Preheat the oven to 350º F.
- Cut the spinach leaves into long, thin strips. In a small fry pan, heat the butter or olive oil over medium heat. Add in the spinach and cook, stirring frequently, just until wilted. Remove from heat and mix with the chopped artichoke hearts.
- In a medium bowl, mix together the cream cheese and sour cream until combined. Add in 1/4 cup of the Parmesan0 cheese, reserving the rest. Stir in the garlic, red pepper flakes, and the kosher salt. Add in the spinach and artichoke and stir until combined.
- Using two spoons, stuff the mushrooms each with one heaping tablespoon of the cheese mixture. Place on a parchment-lined baking sheet. Sprinkle the remaining parmesan cheese over the mushrooms.
- Bake for 20-25 minutes, until the parmesan cheese is golden brown. Remove from the oven and allow to cool slightly before serving. Serve warm.