{Food Contributor} Spicy Spinach Artichoke Mushrooms

Hi everyone!  It is Shannah from Just Us Four back again this month! I am so excited to be back to share a new recipe with you.  With Easter and Mother’s Day fast approaching, I thought it would be fun to share an easy recipe that would go great on the table for either holiday.  My spicy spinach artichoke stuffed mushrooms have all the flavors of a delicious spinach and artichoke dip with just a little hint of spice.

These mushrooms are so easy to make and {bonus} you can even make the filling ahead of time and freeze it until you need it. I always keep a bag of the filling in my freezer so I can grab it when I need an appetizer in a pinch. Of course, these mushrooms also make a fun side dish too.
What You’ll Need:
24-30 mushrooms
1 onion, finely chopped
2 Tbsp butter
1/2 cup panko crumbs

8 oz cream cheese, softened
1/3 cup sour cream

1/4 cup shredded cheddar cheese
3/4 cup shredded pepper jack cheese
1 package frozen spinach, thawed and squeezed of excess moisture
1 can artichoke hearts, drained and roughly chopped
2 tsp Sriracha

Let’s Make It: 
1)  Start by wiping your mushrooms off with a damp paper towel.  Then, remove the stems and set them aside.

2)  Preheat the oven to 375 degrees.

3)  Chop mushroom stems.  In a large pan, melt butter over medium heat.  Add onion and mushroom stems and saute for 5 minutes or until softened.  Add panko crumbs and cook for another 2 minutes.  Let cool.

4)  In a small bowl, combine spinach and artichokes. Set aside.
5)  In a large bowl, combine cream cheese, sour cream, shredded cheeses and cooled mushroom mixture.  Add spinach mixture and stir to combine. Stir in hot sauce.
6)  Spoon mixture into mushroom caps.  Bake at 375 degrees for 20 minutes.

These stuffed mushrooms are one of my favorite things to make and serve! What is your favorite finger food?

Thanks so much for reading along! I hope you will come visit me over at Just Us Four for more recipes and craft ideas.

www.SugarBeeCrafts.com

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