Spinach Dip Stuffed Mushrooms #vegan #vegetarian #soup #breakfast #lunch
This formula for Spinach Dip Stuffed Mushrooms consolidates my family's two most loved canapés: stuffed mushrooms and spinach plunge, obviously! The flavors dissolve together so well! This is additionally an incredible method to go through a pack of new spinach that may be in your icebox as this formula doesn't utilize a whole sack.
One bunch makes around 16 mushrooms. In case you're intending to make these for a gathering, figure two for every visitors and twofold or triple the formula as required.
Warmth olive oil over medium high warmth in a skillet. Include spinach and saute until shriveled. Blend in minced garlic and saute just until fragrant. Expel from warmth and put in a safe spot. In a blending bowl, beat together the acrid cream, cream cheddar, mozzarella, Parmesan, salt and pepper.
- 1 tbsp olive oil
- 2 cups fresh spinach chopped
- 2 tbsp garlic minced
- 1/2 cup sour cream
- 3 oz cream cheese room temperature
- 1/3 cup shredded mozzarella cheese
- 3 tbsp grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp pepper
- 16 whole mushrooms stems removed
Instructions
- Heat olive oil in a skillet over medium heat. Add spinach and saute until wilted. Stir in minced garlic and saute only until garlic is fragrant, less than a minute. Remove from heat and cool slightly.
- Blend sour cream and cream cheese together. Stir in mozzarella, Parmesan, salt and pepper until well combined. Gently stir in cooked spinach, being sure to scrape all the cooked garlic from the bottom of the skillet into the mixture as well.
- Place mushroom caps face up on a lined cookie sheet. Stuff each mushroom with spinach mixture. Bake at 400 degrees for 12 - 14 minutes. Allow mushrooms to cool slightly before serving.
Read more our recipe Garlic Stuffed Mushrooms #vegan #vegetarian #soup #breakfast #lunch
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