Sautéed Spinach and Artichoke Stuffed Mushrooms

Name: Sautéed Spinach and Artichoke Stuffed Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 12 (1.5 inch caps) cremini mushrooms; 2 tbsp olive oil; 3 cloves, minced garlic; 2 cups, fresh, chopped spinach; 1/2 cup, marinated, chopped artichoke hearts; 1/4 cup, crumbled feta cheese; 1 tsp lemon juice; 1/4 tsp salt; 1/8 tsp black pepper

Crisp mushrooms filled with a creamy blend of spinach, artichokes, and garlic, baked until golden and bubbly.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 15 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

12 (1.5 inch caps) cremini mushrooms
2 tbsp olive oil
3 cloves, minced garlic
2 cups, fresh, chopped spinach
1/2 cup, marinated, chopped artichoke hearts
1/4 cup, crumbled feta cheese
1 tsp lemon juice
1/4 tsp salt
1/8 tsp black pepper

Instructions

Step 1: Preheat oven to 375°F. Remove stems from mushrooms and discard. Brush mushroom caps with 1 tbsp olive oil, then place on a baking sheet.
Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Sauté 3 minced garlic cloves until golden, about 1 minute. Add 2 cups chopped fresh spinach and cook until wilted, 2-3 minutes.
Step 3: Stir in 1/2 cup chopped marinated artichoke hearts, 1/4 cup crumbled feta cheese, 1 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for 2 minutes until cheese melts slightly.
Step 4: Spoon spinach-artichoke mixture into mushroom caps, filling each about 3/4 full. Bake for 20 minutes until mushrooms are tender and filling is golden.