Spinach Artichoke Stuffed Mushrooms

Spinach & Artichoke Stuffed Mushrooms

Servings: 6 
Cook time: 15 minutes 
Prep time: Less than 20 minutes 


Ingredients

18 large white mushrooms

2 cloves garlic, minced

1 tablespoon olive oil

½ teaspoon GravyMaster®

2 cups fresh baby spinach

1 jar (6 ½ oz.) marinated artichoke hearts, drained & finely chopped

1 package (8 oz.) cream cheese, softened and cut into cubes

2 tablespoons toasted walnuts, finely chopped

Salt & pepper to tast

1/3 cup grated cheddar cheese

Directions

1.      Remove and finely chop the mushroom stems.  Wipe the outside of the mushroom caps clean with paper towel, set aside.

2.      Preheat oven to 350°F.  In a medium saucepan, over medium-high heat, cook the carlic in the oil for 1 minute.  Add the GravyMaster and baby spinach to the pan, stirring until spinach is wilted, about 1 minute.

3.      Remove from heat and add aartichoke hearts, cream cheese, and walnuts, stirring until well combined.  Season to taste with salt and pepper.  Spoon filling into mushroom caps.  Place on a foil-lined baking sheet.  Sprinkle with cheese.

4.      Bake 15 minutes, or until cheese starts to brown.  Serve immediately.

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