Artichoke Stuffed Mushrooms

Foodista Cookbook Entry

Category: Cocktails & Appetizers | Blog URL: http://familyspiceblog.blogspot.com/2009/02/mushroom-maniac.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Ingredients

1/2 cup spinach, drained and chopped
cup artichoke hearts, chopped
1 teaspoon garlic, crushed
1 teaspoon lemon juice
1 1/2 tablespoons grated parmesan
salt & pepper to taste

Preparation

1
Preheat oven to 350º.
2
Using a damp paper towel gently clean mushrooms.
3
In a bowl mix: spinach, artichoke hearts, 1 TBS grated parmesan, 2 TBS shredded mozzarella, garlic, lemon juice
4
And salt & pepper to taste.
5
Remove mushroom stems (save for another meal!) and stuff each mushroom with 1 1/2 TBS of spinach mixture.
6
Place mushrooms on baking sheet prepared with non-stick spray.
7
Top each mushroom with 1 1/2 TBS shredded mozzarella
8
And 1/4 tsp grated parmesan.
9
Bake for 20 minutes or until tops begin to brown.

Tools

 



About

I don't know about you, but I've had a hard time keeping my resolutions!! Did you notice the yummies I like to bake?!! But, it was all negated with my family's 5-day snow-adventure to Big Bear, California. Whether it was walking up the twenty steps to get in and out of our snow covered cabin or maybe it was huffing and puffing up and down the snow-covered streets and hills chasing runaway sleds and mittens, I managed to lose a few pounds.

But now that I am, I'm asking myself: "How do I satisfy my munchies or even enjoy a healthy dinner without wanting more later?"

A great food that is very healthy, very satisfying and very filling is Agaricus bisporus - a.k.a. The Mushroom. Saute them, stuff them or bake them, these babies have great flavor and can satisfy a hungry skier. Nutritionally speaking, they contain high amounts of vitamin B, Niacin, Folate, Potassium and Phosphorus. They are low in calories and are naturally fat free and cholesterol free.

Love artichokes, spinach and mozzerella?

Stuff them in large portabello caps or use mini-bellas and you've got a great appetizer, lunch or dinner. Check the recipe here!

Got a hankering for pizza? Stuff your portebello with mozzerella, lean turkey sausage and skim-mozzerella and you've got a tasty and healthy pizza alternative. Learn how now!

Combine them with olive oil, balsamic vinegar, eggplant, zucchini and other vegetables. Roast them and made a delicious side dish to any meal. Serve with bread and you have an appetizer you're guests will quickly gobble up! Find out more!

Got soup on the brain?! How about an easy, delicious and creamy bowl of Fresh Mushroom Soup. Again, you can use an assortment of mushrooms for optimal flavor!

What's the best way to clean your mushrooms?
Don't wash them in water!Mushrooms are like sponges and they are FILLED with water. Use a
damp paper towel to brush off any dirt still left on the outside of your mushroom. When stuf
fing them, remove the stem and scrape out the black gills underneath the mushroom caps.

Yield:

4.0 , 2 mushrooms each

Added:

Monday, January 11, 2010 - 5:44pm

Creator:

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