Spinach & Artichoke Stuffed Mushroom Bites
Spinach & Artichoke Stuffed Mushroom Bites
Olivelle
2
15 minutes
30 minutes
Appetizer
These bite size, melt in your mouth appetizers will become your go-to recipe for special events and parties. You can’t eat just one!
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 Sweet Thick 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.
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