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Spinach Artichoke Stuffed Mushrooms

 


30 large crimini mushrooms, stems removed
3 Tablespoon extra-virgin olive oil, divided
1 teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
2 garlic cloves, smashed and peeled
1 small onion, quartered
¼ teaspoon nutmeg
1 cup artichoke hearts, canned or frozen
1 cup grated Parmesan cheese
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 egg yolks
¼ cup pine nuts, toasted
½ cup fat-free evaporated milk

Preheat oven to 450° F.

On a baking sheet, place mushroom caps stem side up, drizzle with 2 tablespoons of the olive oil, and season with half of the salt and pepper. Roast 10 to 12 minutes, until tender. Remove from oven and set aside.

While the mushrooms are roasting, to a food processor add garlic, onion, remaining 1 tablespoon of olive oil, remaining salt and pepper, and nutmeg, and pulse to chop. Add artichokes and cheese, and pulse again. Add spinach, egg yolks, and pulse again to combine, then add in nuts and heavy cream.

Fill mushroom caps with spinach-artichoke mixture and bake another 10 to 12 minutes, until filling is cooked through.

Makes 6 servings.


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