Spinach and Artichoke Stuffed Mushrooms
These stuffed mushrooms are filled with a delicious mixture of spinach, artichoke hearts, Parmesan cheese, mozzarella cheese, mayonnaise, garlic, salt, and pepper. They are baked until tender and hot, making them a perfect appetizer or side dish.
Ingredients
- 24 large mushrooms stems removed
- 1 cup frozen spinach thawed and drained
- 1 cup canned artichoke hearts drained and chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup mayonnaise
- 2 cloves garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F.
- In a large bowl, mix together the spinach, artichoke hearts, Parmesan cheese, mozzarella cheese, mayonnaise, garlic, salt, and pepper.
- Stuff each mushroom cap with the spinach and artichoke mixture, pressing it down slightly to fill the cap.
- Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is hot and bubbly.
- Serve the stuffed mushrooms immediately, or let them cool and store them in an airtight container in the refrigerator for up to 2 days.
- To reheat the stuffed mushrooms, preheat the oven to 375°F and bake for 10-15 minutes, or until heated through.