Artichoke and Spinach Stuffed Mushrooms (Meatless Monday)

Artichoke and Spinach Stuffed Mushrooms recipe, Meatless Monday recipe, Meat-Free Monday, artichokes, spinach, kale, Parmesan cheese

Artichoke and Spinach Stuffed Mushrooms

Kicking off a week of Super Bowl foods I didn’t want to forget my non-meat-eating friends during the big game! This recipe for Artichoke and Spinach Stuffed Mushrooms is so good, you’d better make plenty because everyone will love them. 

The route to developing a recipe is most often circuitous for me. Here’s the path my brain took on this one: I’ve had crab cakes on my brain since I made some for our Christmas Eve celebrations with our friends Pat and Jim. So since I wanted to make stuffed mushrooms for Super Bowl week, I thought I would make crab-stuffed mushrooms.

Then, I realized that my food lineup was full and I needed something for Meatless Monday. I remembered, though, back in the 80’s people used to make artichoke dip and call it Mock-Crab Dip. This, of course, led to the mushrooms stuffed with artichokes instead of crab in deference to being meatless.

I’ve also added spinach…and kale and chard. I had a mix of baby greens in the refrigerator, so it was natural that I would use them all. I excluded the kale and chard from the recipe title because I didn’t want to scare people away. Using just spinach, or any green of your choice, is fine. I will say, the mix I used was fantastic.

This is a simple recipe, in that you just stem a pound of large mushrooms caps (I reserved the mushroom stems to add to another recipe), throw the other ingredients into a bowl, mix it up and stuff the mushrooms.

The stuffing mixture for the mushrooms is: chopped artichoke hearts, spinach (or a mix of greens), fresh bread crumbs, white wine, Parmesan cheese, minced sweet red bell pepper, an egg, Dijon mustard, garlic and onion powder, and mayonnaise.

I really piled on the stuffing with my mushrooms. Even so, I had about four ounces of the filling left over. I just put that into a small ramekin and baked it on the same baking sheet as the mushrooms (30 minutes baking time for both); the filling by itself made an excellent spread for crackers.

Do let these cool a bit before you try to eat them, they could burn the roof of your mouth. I may, or may not, have experience in this matter. *wink*

Try these!

P~

5.0 from 1 reviews
Artichoke and Spinach Stuffed Mushrooms (Meatless Monday)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: About 20 mushrooms
Ingredients
  • 1 pound large mushrooms, stems removed.
  • 1 -14 ounce jar of artichoke hearts, drained and chopped
  • 1 cup firmly packed spinach leaves (or your choice of green{s}), chopped
  • ¾ cup fresh bread crumbs (I used some sour dough and just crumbled some slices)
  • ½ cup mayonnaise
  • ½ cup grated Parmesan cheese
  • ¼ cup dry white wine
  • ¼ cup minced red bell pepper
  • 1 egg
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • pinch of salt and ground black pepper
Instructions
  1. Preheat the oven to 350°F.
  2. Lightly grease a baking sheet and set aside.
  3. Remove the stems from the mushrooms, reserving the stems and placing the mushrooms caps on the prepared baking sheet.
  4. In a medium-sized bowl, combine all of the other ingredients and stir to combine. No need to beat the egg ahead of time, just make sure the yolk is broken and it's well incorporated.
  5. Using a spoon, scoop a generous heaping amount of the filling into the mushrooms caps (they won't overflow).
  6. Any extra stuffing mixture can be baked along with the mushrooms in a small ramekin.
  7. Once all of the mushrooms are stuffed, place the baking sheet into the preheated oven and bake for 30 minutes (the stuffing mixture will firm and begin to turn golden brown on top).
  8. Remove from the oven and serve. These are great hot, warm, or at room temperature.

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Appetizers, Living in Elegant Simplicity, Meatless Monday, Saucy Southerner Recipes. Bookmark the permalink.

One Response to Artichoke and Spinach Stuffed Mushrooms (Meatless Monday)

  1. Wow, these look amazing! Never thought to combine spin-art. dip with mushroom caps. Love, love, love! 🙂

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