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The ingredients needed to cook Spinach Dip Stuffed Mushrooms:
- Take 1/2 packages Button Mushrooms
- Take 1/4 cup spinach, artichoke dip (bought or home made)
- Get 1/4 stick butter
- Use 1 bunch fresh herbs of your choosing (I used thym, rosemary and sage)
- Prepare 1 clove garlic (minced)
- Provide 1 salt and pepper
Steps to make Spinach Dip Stuffed Mushrooms:
- Wash and remove stems from mushrooms and turn oven onto 350.
- Heat pan with butter on medium heat stirring to melt butter
- Once butter is melted add mushrooms, garlic, herds, and season with salt and pepper.
- Sauté for 2 to 3 minutes
- Remove mushrooms from pan onto a baking sheet (lined with foil for easy clean up) and let cool.
- Turn the mushrooms upside down and fill in the removed stem with the spinach dip with a spoon.
- Place in oven and bake for 3-6 minutes depending on oven.
- Eat and enjoy
These button mushrooms stuffed with artichoke and spinach dip are just that; they only require a small cocktail napkin and are best served warm, but are even satisfying at room temperature. The earthy mushrooms are filled with a creamy vegetable mixture and topped with crunchy panko crumbs. And these little snacks are the perfect appetizer to serve to your friends! If you've ever made spinach and artichoke dip before, you know it's loaded with all kinds of cream and cheese. I'm obsessed with Artichoke Spinach Dip.
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