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Most searched recipe on Internet: Spinach-Artichoke Stuffed Mushrooms

Yield: 4 Prep: 0:15 Total time: 0:40

Spinach-Artichoke Stuffed Mushrooms-NetmarkersIngredients

  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. sour cream
  • 2 cloves garlic, minced
  • 1/2 c. grated Parmesan cheese, divided
  • Freshly ground black pepper
  • 4 medium portobello mushrooms, stems and gills removed
  • 1 (10) oz. package frozen chopped spinach, drained and squeezed dry
  • 1 c. shredded mozzarella cheese, divided
  • 1 (14) oz. can artichoke hearts, drained and chopped
  • 4 oz. cream cheese, room temperature
  • 2 tbsp. mayonnaise
  • red pepper flakes
  • kosher salt

Directions

  1. Up to the temperature of 375°F, preheat the oven
  2. Take olive oil and brush the mushrooms caps with it face down. For about 10 minutes, cook it on the baking sheet till it begins to soften.
  3. In a large bowl mix artichoke, spinach, mayonnaise, cream cheese, ½ cup mozzarella, sour cream, garlic, ¼ cup Parmesan and red pepper flakes. Season this mixture with pepper and salt.
  4. Stuff each cap of mushroom after flipping it over with equal amount of the mixture of spinach.
  5. With the remaining cheeses, sprinkle the tops.
  6. For another 10-15 minutes, bake the pan by returning it back to the oven till the cheese melts properly. Broil the mushroom caps after the cheese gets melted till it starts getting brown.
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