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Creamy Stuffed Mushrooms Under 30 Minutes

mushrooms stuffed with spinach-artichoke on a table
Photo by Shari Pennington.

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.

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