The Best holiday appetizer

By Cooking With Ayeh · 45 min

Ingredients

Instructions

1. Clean the mushrooms with damp paper towels and wipe off any dirt. Pull off the caps and dice the stems small.
2. Finely chop the garlic and spinach, and cut the artichokes into small pieces.
3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic and diced stems and sauté a few minutes until browned. Season with salt and pepper.
4. Add the chopped spinach and sauté a few minutes until wilted. Transfer to a large bowl and let cool slightly.
5. Add the artichokes and cream cheese to the bowl, season with salt and pepper, and stir to make a creamy filling.
6. Put the breadcrumbs and parmesan in a small bowl, season with salt and pepper, add 1 teaspoon of olive oil and stir.
7. Preheat the oven to 400°F / 200°C. Place the mushroom caps on a baking sheet, season with salt and pepper, drizzle with 1 to 2 tablespoons of olive oil and toss with your hands to coat. Set them gill side up.
8. Spoon the filling evenly into the caps, then sprinkle the breadcrumb mixture over all of them.
9. Bake for 18 to 23 minutes, until cooked through and the tops are lightly golden brown. Cool on a rack or serve immediately.

Summarized from Cooking With Ayeh's video. Watch it for the details.

More recipes with

GarlicCheeseMushroomParmesan cheeseCream cheeseSpinachBreadcrumbArtichoke