Spinach Artichoke Stuffed Mushrooms recipe
Spinach Artichoke Stuffed Mushrooms recipe, the rich and creamy dip is stuffed into mushroom caps in this meatless appetizer treat!
Servings 50 servings
Calories 28kcal
Ingredients
- 3 tablespoon butter
- 4 tablespoon all-purpose flour
- 2 cups unsweetened unflavored almond milk warmed
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1 or 2 cloves garlic clove minced
- 14 ounce can artichoke hearts drained
- 9- ounce package spinach drained and chopped
- 1/3 cup Parmesan cheese shredded, soy or dairy
- 40 to 50 button mushrooms
- 1/3 cup Panko bread crumbs
Instructions
- Preheat oven to 350 degrees F.
- Clean mushrooms and remove stems. Finely chop stems.
- Cook stems 3 to 5 minutes in a dry pan.
- Melt butter in pan over medium heat. Whisk in flour and cook 2 minutes.
- Slowly whisk in almond milk.
- Add salt, red and black pepper. Cook 5 to 7 minutes or until very thick. Remove from heat.
- Place garlic, artichokes, spinach and mushroom pieces in food processor and process until chopped fine.
- Stir in parmesan cheese.
- Stir spinach mixture into milk mixture.
- Spoon 1/2 tablespoon mixture into mushroom caps.
- Bake for 20 minutes or until heated through.
Nutrition
Calories: 28kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 91mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 584IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg
