Spinach Artichoke Stuffed Mushrooms

Spinach & Artichoke Stuffed Mushrooms

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


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


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.