Stuffed mushrooms are a popular and versatile appetizer or side dish. These healthy vegetarian stuffed mushrooms are full of Italian flavors with a creamy twist. Take them to a party or eat them as a tasty side dish at home.
Ingredients
- 16 oz baby portobello mushrooms
- 7 oz canned or jarred artichoke hearts, chopped
- 2 tbsp sundried tomatoes, chopped
- 2 tbsp pine nuts
- 1/2 cup blanched greens, chopped (such as spinach, collards, chard, kale)
- 1 1/2 tbsp basil pesto OR 3/4 tsp Italian seasoning
- 1/4 tsp red pepper flakes
- 1/4 tsp sea salt
- 4 oz cream cheese, dairy or almond
Instructions
- Cut the bottom off the mushroom stems, then pop the stems off of the mushroom caps.
- Chop the stems into small chunks.
- Make the filling. Combine the stems, artichoke hearts, sundried tomatoes, pine nuts, greens, pesto (or Italian seasoning), red pepper flakes and cream cheese in a bowl.
- Stuff each mushroom cap with filling.
- Gently put the mushroom caps on a baking sheet lined with parchment paper.
- Bake at 350 degrees for 15-20 minutes. Take out of the oven and let cool slightly.
- The bottoms of the mushrooms will be wet. Lightly dab off the moisture with a clean towel.
- Serve warm.
Notes
- 1-2 slices of chopped bacon can be added.
- 1/4 cup shredded parmesan cheese can be added.
