Dairy-Free Spinach and Artichoke Dip Stuffed Mushrooms

Ingredients

• 12 pieces Large cremini mushrooms
• 2 tbsp Olive oil
• about 142 g Spinach
• 1 can (14 oz) Artichoke hearts
• 2 cloves Garlic
• about 113 g Dairy-free cream cheese
• 1/4 cup Dairy-free mozzarella shreds
• 1/4 tsp Salt
• 1/8 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Carefully remove the stems from the 12 pieces of large cremini mushrooms. Set the removed stems aside. Brush the outside of the 12 mushroom caps with 1 tablespoon of the 2 tbsp olive oil.
3. 3Finely chop the reserved mushroom stems, the about 142 g of spinach, and the 1 can (about 400 g) of artichoke hearts. Mince the 2 cloves of garlic.
4. 4Place a skillet on the stovetop over medium heat. Add the remaining 1 tablespoon of olive oil to the skillet. Add the minced 2 cloves of garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. 5Add the chopped mushroom stems, the about 142 g of spinach, and the 1 can (about 400 g) of artichoke hearts to the skillet with the garlic. Cook, stirring occasionally, for 5-7 minutes, or until the about 142 g of spinach is completely wilted.
6. 6Remove the skillet from the heat. Stir in the about 113 g of dairy-free cream cheese, the 1/4 cup of dairy-free mozzarella shreds, the 1/4 tsp of salt, and the 1/8 tsp of black pepper until the cream cheese is melted and everything is well combined.
7. 7Carefully spoon the spinach and artichoke mixture into each of the 12 mushroom caps, filling them generously.
8. 8Arrange the stuffed mushrooms on a baking sheet. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is heated through and bubbly.
9. 9Serve the stuffed mushrooms warm.

Substitutions

Related Guides