Spinach & Artichoke Stuffed Mushroom Bites
Spinach & Artichoke Stuffed Mushroom Bites
Brie Thompson
8
20 minutes
30 minutes
These stuffed mushroom bites are my kind of party food: creamy, savory, and gone in a flash. Baby bella mushrooms are filled with a spinach and artichoke dip seasoned with Miscuglio Italian Dried Herb Blend and a little heat from Sriracha Flake Sea Salt, then finished with a drizzle of Barrel Aged Dark Thick Sweet Balsamic. Make a big batch for your next get together, because one is never enough.
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Ingredients
- 1 tsp Nocellara Italian Extra Virgin Olive Oil, plus more to oil the baking sheet
- 2 Tbsp Miscuglio Italian Dried Herb Blend
- 2 cups Baby Spinach, chopped
- 1 (6 oz) can Artichoke Hearts, drained and chopped
- 4 Tbsp Cream Cheese, softened
- 2 Tbsp Mayonnaise
- 3 Tbsp Grated Parmesan Cheese
- ½ tsp Sriracha Flake Sea Salt
- 24 Baby Bella (Cremini) Mushrooms
- Barrel Aged Dark Thick Sweet Balsamic, to finish
Directions
Preheat the oven to 400°F.
Heat 1 tsp Nocellara Italian Extra Virgin Olive Oil in a small skillet over medium heat. Add Miscuglio Italian Dried Herb Blend and the spinach. Sauté until the spinach is wilted, about 3 minutes. Add the artichoke hearts and toss to coat with the herbs. Remove from the heat.
Combine the cream cheese, mayonnaise, Parmesan cheese, and Sriracha Flake Sea Salt in a medium mixing bowl. Add the spinach mixture and fold until well combined.
Clean the mushrooms. Gently remove the stems and gills with a spoon.
Lightly brush a baking sheet with Nocellara Italian Extra Virgin Olive Oil. Arrange the mushrooms on the baking sheet, cap side down. Spoon the filling into each mushroom cap.
Bake until the mushrooms are tender and golden, about 25 minutes. Finish with a drizzle of Barrel Aged Dark Thick Sweet Balsamic. Serve immediately.