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Spinach Artichoke Stuffed Mushrooms
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Nutrition Facts
Serving Size 112 g
(Approx. 8 Servings)
Amount Per Serving
Calories 110 Calories From Fat 45
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 150 mg 6%
Total Carbohydrate 12 g 4%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 5 g
Vitamin A 10% • Iron 4%
Vitamin C 15% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Spinach Artichoke Stuffed Mushrooms
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Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

2 Lb whole crimini (baby portobella) mushrooms, of similar size
1/2 cup(s) H-E-B Spinach Artichoke Dip
1 cup(s) whole milk mozzarella, finely shredded
1/4 cup(s) green onions, finely chopped
1/4 cup(s) red bell pepper, finely chopped
1 cup(s) baby spinach, finely chopped & pushed down into cup for measuring
1 1/2 cup(s) panko bread crumbs, divided use
2 1/2 Tbsp olive oil, divided use
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Instructions

1
Preheat oven to 400ºF.
2
Quickly wash mushrooms in running water. Do not soak or they will absorb water. Dry immediately with a paper towel.
3
Cut off mushroom stems and gently remove base of stem with an apple corer/melon baller (creates more space for filling). Be gentle so bottom of mushroom doesn't break through.
4
Mix artichoke dip, cheese, onions, bell pepper, spinach and 1/2 cup panko bread crumbs in a medium sized bowl. Mix thoroughly.
5
Using 2 tablespoons of olive oil on your hands, gently rub outside and top of mushrooms with a light coating of oil.
6
In a small bowl, drizzle remaining 1/2 tablespoon of olive oil over remaining panko bread crumbs. Stir gently to coat.
7
Gently stuff hollowed out mushrooms with artichoke filling then press a layer of the oiled bread crumbs on top. Stuffing will fill about 20 medium sized crimini mushrooms.
8
Place bread crumb-side-up on a baking sheet. Bake 15 to 18 minutes or until golden brown. Serve warm.
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