Artichoke Spinach Dip Stuffed Mushrooms - The Weary Chef
These spinach dip stuffed mushrooms taste incredible and are fun and simple to make. Perfect party appetizer!
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Cooking tools:
- Cookie scoop
- Pastry brush
- Oven
- Baking sheet
- Mixing bowl
- Kitchen towel
- Paper towel
- Plate
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 16 ounces baby bella mushrooms stems removed
- 4 ounces cream cheese softened (reduced fat works)
- 8 ounces frozen cut leaf spinach thawed and squeezed dry
- 1/2 cup chopped artichoke hearts (about half a 14-ounce can)
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt (or more to taste)
- 1/4 teaspoon crushed red pepper flakes (or to taste)
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- 1/2 cup crumbled feta cheese (reduced fat works)
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