These stuffed mushrooms with spinach-artichoke dip are great as a side dish or can work as a main course. The recipe pairs well with red wines, particularly Cab Franc and Petit Verdot from Ingleside Vineyards, and appears in this full episode of “ Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.
Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “Un-Wine’d," please click here.
What You’ll Need:
- 24 ounces large white button mushrooms, stems removed
- 12 ounces frozen spinach, thawed and squeezed dry
- 14 ounce can artichoke hearts, drained
- 2 cloves, garlic, finely minced
- ½ tsp. red pepper flakes
- ½ tsp. Salt
- ¼ tsp. pepper
- 8-ounce package cream cheese, room temperature
- 2 tbsp. sour cream
- ⅓ c. shredded Parmesan plus 2 tbsp. for sprinkling
- ¾ c shredded mozzarella cheese
- Cookie sheet
- Food processor
Directions
Step 1: Preheat the oven to 375 F.
Step 2: Place mushrooms on a greased cookie sheet and pierce the bottoms of the sheet to allow excess moisture to escape.
Step 3: In a food processor place the spinach, artichokes, garlic, pepper flakes, salt, pepper, cream cheese, sour cream, ⅓ c. Parmesan, and mozzarella. Pulse until well blended.
Step 4: Then fill mushroom caps with the mixture and sprinkle the tops with remaining Parmesan cheese.
Step 5: Bake for 15 minutes.
