I always used to think I was an adventurous eater, but lately I’ve realized that my dining habits are really boring. I literally eat the same things every day. Yogurt for breakfast, hummus & avocado sandwiches for lunch, fruit and nuts for a mid morning/afternoon snack, and whatever’s leftover in the fridge for dinner. When we go out, it’s the same story — I’ll eye the raw oysters and steak tartare with raw egg, but ultimately settle on the grilled salmon or some kind of salad. Like I said…bo-ring.
Luckily, Dan is the same way (even worse than me, really). I guess we just like what we like, you know? And you know what we really like? Mushrooms. And spinach & artichoke dip. So when I saw my friend Sarah post a recipe for mushrooms stuffed with spinach & artichoke dip a few weeks ago, my brain exploded. When I recovered, I immediately filed the recipe away to try ASAP. I’ve been too lazy to cook lately, but when I woke up this morning eager to be in the kitchen, I knew exactly what I was going to make. And guys? So. Good. All the tangy, creamy goodness of spinach and artichoke dip, stuffed into a tender, bite-sized mushroom cup. Perfect snack food. Perfect lunch food. Perfect any time food. And, actually kind of healthy. Definitely my new favorite recipe. Thanks, Sarah!
Spinach and Artichoke Dip Stuffed Mushrooms (Slightly adapted from Snixy Kitchen’s recipe)
- 10 baby cremini mushrooms, cleaned and stems removed
- 1/2 cup frozen spinach, thawed and drained
- 1/2 cup canned artichoke hearts, drained and chopped
- 2 oz cream cheese
- 1/8 cup Greek yogurt
- 2 tbsp mayonnaise
- 1/3 cup grated parmesan cheese
- Olive oil
- Preheat oven to 350.
- Place mushroom caps on baking sheet, like cups. Lightly brush the tops of the cups with olive oil, and sprinkle lightly with salt.
- Bring spinach, artichoke hearts, and 1/4 cup of water to a boil in a small saucepan, then reduce heat and allow mixture to simmer for 5 minutes.
- Remove spinach and artichoke hearts from the pan and drain thoroughly.
** I poured my mixture into a few layers of paper towels, wrapped everything, and pressed down with a heavy bowl to squeeze out all the liquid.
- Add spinach and artichoke hearts back to the saucepan, over low heat.
- Stir in cream cheese, yogurt, and mayonnaise until completely combined.
- Fold in about half of the grated cheese.
- Season with salt to taste.
- Spoon dip generously into each mushroom cup. Sprinkle rest of the grated cheese on top of each stuffed mushroom.
- Bake for 15 minutes.
- Set oven to low-broil, and cook mushrooms for another minute or two, until cheese browns.
- Serve immediately, and enjoy!