Bringing an element of elegance to your holiday celebration is easy when you start with party-pleasing ingredients and great tasting food.
Appetizers deserve a starring role in the festivities!
Watch video to see how to make this recipe!
Spinach and Artichoke Stuffed Mushroom Caps
![](https://willamettevalleymagazine.com/wp-content/uploads/2023/11/13486-intro-image.jpg)
Recipe created by The Lemon Bowl on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 25 minutes
Servings: 24
- 24 large mushrooms, stemmed and reserved
- 1 tablespoon olive oil
- 1 clove garlic, grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chopped frozen spinach, thawed and drained
- 1 can artichoke hearts, roughly chopped
- 2 cups crumbled feta cheese
- 1/2 cup minced onion
- 1 pinch chili flakes
- 1 pinch minced scallions
- Heat oven to 350° F and place mushroom caps in single layer on baking sheet lined with foil.
- Mince reserved mushroom stems and heat olive oil in large saute pan over medium-high heat. Add garlic and mushroom stems to pan along with salt and pepper. Saute 2-3 minutes, or until mushrooms are softened. Add spinach and artichoke hearts to pan and cook until heated through, about 3-4 minutes. Remove from heat and place mixture in large mixing bowl. Stir in feta cheese and onion. Adjust seasoning, to taste.
- Using small cookie scoop, add 2 tablespoons filling to each mushroom cap. Bake mushrooms 20-25 minutes, or until mushroom caps are softened. Sprinkle with chili flakes and minced scallions to serve.
SOURCE:
United Dairy Industry of Michigan For more appetizer recipes go to culinary.net.