Spinach & Artichoke Stuffed Mushroom Bites
Spinach and Artichoke Stuffed Mushroom Bites
Olivelle
2
15 minutes
30 minutes
Tiny but mighty in flavor! These melt-in-your-mouth mushroom bites are stuffed with a creamy spinach and artichoke filling, making them the ultimate party snack. Warning: you won’t be able to stop at just one!
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Ingredients
1 tsp Frantoia Italian Extra Virgin Olive Oil
2 Tbsp Miscuglio Italian Dried Herb Blend
2 cups Baby Spinach, chopped
6oz 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 Balsamic, for finishing
Directions
Preheat the oven to 400°F.
In a small skillet, heat the oil over medium heat. Add the Miscuglio and spinach. Sauté until the spinach is wilted, about 3 minutes. Add the artichoke hearts and toss to coat with oil and herbs. Remove from the heat.
In a medium size mixing bowl, whip together the cream cheese, mayonnaise, parmesan cheese, and sriracha sea salt. Add the spinach mixture and stir well.
Clean the mushrooms. Gently remove the stems and gills with a spoon.
Arrange the mushrooms on a lightly oiled baking sheet, cap side down. Spoon the spinach dip into each cap.
Bake the stuffed mushrooms until tender and golden in color, about 25 minutes. Finish with a drizzle of balsamic vinegar.