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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Spinach Artichoke Stuffed Mushrooms Recipe

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This recipe for Spinach Artichoke Stuffed Mushrooms is from The Bisceglia Family and Beyond Cookbook 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24-36 (depending on size) cremini mushrooms, stems removed
1 tbsp olive oil
salt and pepper
2 cloves garlic smashed and peeled
1 small or 1/2 medium onion
nutmeg to taste
1 cup artichoke hearts, canned or frozen
1 cup grated parmesan cheese
1 box defrosted chopped spinach, squeezed out in a kitchen towel
2 egg yolks
1/4 cup pine nuts, toasted
1/2 cup heavy cream
Directions:
Directions:
Preheat oven to 450º
On a baking sheet place mushroom caps stem side up
drizzle with olive oil, season with salt and pepper
Roast 10-12 minutes
While mushrooms are roasting, to a food processor add garlic, onion, olive oil, salt, pepper, nutmeg, and pulse to chop
Add artichokes and cheese, pulse again. Add spinach, egg yolks and pulse to combine. Add pine nuts and heavy cream.
Fill roasted mushroom caps with spinach artichoke mixture
Bake another 10-12 minutes until filling is cooked through

 

 

 

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