Appetizers & Snackscarriesexperimentalkitchen
Spinach Artichoke Stuffed Mushrooms
Utilize your favorite spinach and artichoke dip to turn stuffed mushrooms into your new favorite appetizer!
👥 8 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
📝 Preparation Steps
1
Preheating oven to 425 degrees F and spray the bottom of the sheet pan with cooking spray.
cooking spray
2
Remove the stems from the mushrooms; then and wipe the dirt off using a damp cloth or paper towel. Prepare the three bowls: flour, eggs, breadcrumbs.
large eggs, whisked2
3
Add the spinach artichoke dip to the inside each of the mushrooms. (The amount may vary slightly depending on the size, but approximately 1 tablespoon. Try not to overstuff so that the filling doesn't ooze out of the center while baking.)
4
Next, dip the mushroom into the flour, then the eggs and finally the breadcrumbs; making sure to coat all sides. Repeat for all, placing the mushrooms onto the sheet pan.
large eggs, whisked2
5
Place the pan in the oven and cook for ⏱️ 18-20 minutes or until the mushrooms are piping hot and the breadcrumbs are light brown. Place on a serving platter and serve hot immediately.
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