Stuffed mushrooms make a sensational, yet easy, appetizer for any holiday party. These tasty little gems are stuffed with fresh spinach and artichoke ( I used frozen artichoke), a combo that is both vegetarian and naturally gluten free. They are easy to make and take about 15 minutes prep time for about 20 mushrooms. You can make them without cooking the night before and then just saute them in a large skillet for about 5 minutes before serving.
I found bags of frozen artichokes at Trader Joe's. I simply thawed part of the bag and then chopped them up without cooking. I added some Gruyere and Swiss shredded cheese ( again a mixture in a bag from Trader Joe); Vegans could leave out the cheese. I've made these appetizers with and without cheese, and they were delicious both ways. If you want yours to be vegan, add 2 Tablespoons of vegetable broth for some extra flacor when sauteing.
Author: Judee Algazi
Prep Time: 15 minutes
Cook Time: 5-10 minutes
Makes : 20 mushrooms
1 pound of regular size white whole mushrooms ( around 20 )
1 cup of chopped artichoke ( Trader Joe's comes frozen in a bag)
2 cups of fresh baby spinach, chopped
2 Tablespoons olive oil ( or oil of your choice)
3 cloves of garlic , chopped
optional: 1/4 cup of shredded cheese ( I used Swiss and Gruyere mixture from Trader Joe's)
To clean your mushrooms, wipe the mushrooms well with a damp paper towel. Rinse the mushrooms very quickly under cold water if they don't come clean enough from wiping them.
Pop out the inner stems, chop and set aside in a bowl. Using a very small spoon, scoop out the inside of each mushroom, adding the inside scooping to the mushroom stems in the bowl.
On a low heat, sauté the garlic in the olive oil for about 1 minute in a large skillet. Add the chopped inside scooped out mushrooms and chopped up mushroom stems, chopped artichoke, chopped fresh spinach, and saute for about 5 minutes, stirring frequently. ( optional: Add a pat of butter for extra flavor) . Turn off the heat and add the optional shredded cheese and mix it in.
Use the spinach and artichoke stuffing to stuff the raw scooped out mushrooms.
When the mushrooms are stuffed, place the mushrooms in a skillet , spray the skillet with olive oil spray or add a few pats of butter. Saute the whole stuffed mushrooms for about 5 minutes ( do not overcook)
Make immediately by sauteing the whole stuffed mushrooms in some oil or butter in a skillet for 5 minutes. Or place the mushrooms in a Pyrex container, cover and store in the refrigerator for up to 12 hours and then saute just before serving.
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