Artichoke and Cheese Stuffed Mushrooms

My all time FAVORITE food is a mushroom.  I know a lot of you are probably like “ewwww, gross, fungus”, but NO you are wrong.  Mushrooms are a gift from the gods and for those of you who are mushroom fans, this is a recipe that you will be sure to love.  Another food that takes a close second to mushrooms, are artichokes.  Who doesn’t love a delicious cheesy artichoke dip?  This recipe basically takes mushroom caps and stuffs them with a cheesy artichoke mixture and then bakes them to perfection.  Although it may seem complicated, this recipe requires hardly any ingredients and steps to prepare.  Before you know it, you’ll be pulling these guys out of the oven and popping ’em into your mouth.  Let’s get started!

Ingredients:

  • 24 large white mushrooms
  • 1/4 cup olive oil, for drizzling
  • Salt and pepper
  • 2 cans sliced or quartered artichoke hearts
  • 2 cloves minced garlic (or about 1 tsp jarred minced garlic)
  • Pinch dried thyme
  • Handful grated Parmesan
  • Handful parsley leaves, finely chopped
  • 1 tub shredded Asiago cheese, 8 ounces (or shredded mozzarella)

Directions:

First start by preheating your oven to 400 degrees.  You’re going to want to brush the dirt off of the mushrooms.  You can do this simply by taking a damp paper towel and gently wiping them off.  After they are cleaned, carefully pop the stems out of each cap, creating a cavity that will hold your artichoke mixture.  Place the caps in a large bowl and drizzle in your olive oil to evenly coat the mushrooms, and then scatter them round-side-up onto a cookie sheet.  Roast these guys for about 10 minutes.  After you pull them out, season the caps with salt and pepper and flip over.  Place the pan aside while you prepare the stuffing.

Drain your cans of artichokes and then chop them into smaller pieces to make them easier to eat and easier to fit into the caps.  Using the same bowl as before, toss the artichokes with a drizzle of olive oil, garlic, thyme, grated Parmesan cheese, and parsley.  One the mixture is evenly incorporated, generously fill the mushroom caps, mounding the filling up.  Top the artichoke mixtures with the shredded Asiago/mozzarella cheese.  Return the pan to the oven and cook the mushrooms for another 5 minutes or until the cheese has melted and the filling has set.  As soon as they look beautiful and gooey, pull them out and set aside to cool only for a minute or so.  Once they reach the temperature where they won’t burn your tongue off, they are all set and ready to eat.

These stuffed mushrooms are such a wonderful appetizer for any meal, party, holiday, etc.  It helps that they are also extremely easy to make.  Even if you aren’t a huge mushroom fan, I highly suggest giving them a shot.  Another great thing about these little guys, is that they heat up incredibly!  I know that the idea of re-heating a stuffed mushroom sounds a bit odd, but trust me.. if you have any leftovers, just throw them on a pan and bake them in the oven for about 5 minutes at 400 degrees or even simply throw them in the microwave for about 2 minutes.  Either way comes out equally delicious.   This recipe has always proven to be a crowd favorite for me and I hope you enjoy them as much as I do!

 

 

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Spinach and Artichoke Dip

Although I’m a born and raised Buffalo Chicken Wing dip girl, Spinach and Artichoke dip definitely comes out as a close second.  I don’t know what it is about artichokes, but DAMN.. I can eat those things all day everyday, especially in this delicious dip.  If you’re a fan of Applebee’s Spinach and Artichoke appetizer dip, you’ll love this recipe!  Not only does it taste the same, but it’s healthier and very easy to make, while also being cheap and affordable.  This dip is sure to be a favorite at the next tailgate, dinner party, or even just a night in with friends.  Let’s get started shall we?!

Ingredients:

  • 8 cups fresh spinach
  • 1 clove garlic, minced (or about 1/2 tablespoon of jarred chopped garlic)
  • 1 lemon, zest finely grated
  • 2 (14-ounce) cans artichoke hearts, drained and coarsely chopped
  • 6 ounces (about 1 1/2 cups) Parmesan, freshly grated, divided
  • 3/4 cup shredded mozzarella cheese
  • 3/4 cup sour cream
  • 3/4 cup mayonnaise
  • 1 tablespoon hot sauce (Frank’s of course)
  • Salt and Pepper
  • Tortilla or pita chips for dipping

Directions:

Get that oven heated up to 375 degrees and grab a medium sized casserole dish to bake the dip in, set aside.  Next, grab a pot and boil some water.  While the water is boiling, you can begin draining and chopping the artichoke hearts, zesting the lemon, and chopping up the garlic.  By the time you’re done, your pot of water should be boiling.  Slowly begin to drop all of your spinach into the pot.  Stir around the boiling water until all of the spinach is wilted (this will only take about 30 seconds).  Now, you’ll wanna drain your spinach into a colander and squeeze out as much moisture as you can by pressing it down with a paper towel.  In a medium size bowl, mix together the spinach, garlic and lemon zest.  To this mixture, add the artichoke hearts, 1 cup Parmesan, 1/2 cup mozzarella, sour cream, mayonnaise, and hot sauce.  Combine together.  Scoop into your baking dish and pop in the oven for approximately 30 minutes or until the dip is all bubbling together.  For the last 5 minutes, pull the dip out and sprinkle the remaining 1/2 cup Parmesan and 1/2 cup mozzarella over the top.  Bake until the cheese is melted and bubbly.  When all done, pull out of the oven and serve hot with pita/tortilla chips.

I LOVE Tostitos scoops.  They are so perfect for eating every dip, especially this one.  If you’re feeling healthy, try out the multi-grain.  Another great thing about this dip is how great it re-heats.  Either heat up the oven and pop it back in for about 10 minutes or throw it in a bowl in the microwave for about a minute, it will still come out just as scrumptious.  I know you’re going to love this recipe so much you won’t even want to share.  But seriously, if you do decide to give your friends a taste… what’s better than a cheap, easy, and delicious recipe to leave them all impressed with your skills in the kitchen.

Stay tuned for more fun, easy, and delicious recipes coming your way. 🙂