A twist on the crowd-pleasing party dip, these five-ingredient spinach and artichoke stuffed mushrooms are not only healthy but packed with flavor!
Party season is in full force and I couldn’t be more excited to entertain friends and family! We’ve already got your festive cocktails covered so now it’s time to focus on the best part: party snacks!
I don’t know about you but when it comes to effortless entertaining, I like to serve two or three simple and delicious appetizers that are fool-proof and made with just a handful of affordable ingredients. Give caviar the day off and switch things up with these Spinach and Artichoke Stuffed Mushroom Caps.
Made with creamy feta cheese, spinach, artichoke hearts and minced scallions, these handheld party bites are a huge hit with both adults and kids alike. For a little kick, I like to sprinkle them with chili flakes before serving but that is completely optional.
What are your favorite go-to dishes for the holiday entertaining season? Don’t miss my Baked Brie with Honey and Sliced Almonds and Honey & Tangerine Whipped Goat Cheese Crostini while you’re planning your menus!
- 24 large mushrooms for stuffing stems removed and reserved
- 1 tablespoon olive oil
- 1 clove garlic grated
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups frozen chopped spinach thawed and drained
- 15 ounce can artichoke hearts roughly chopped
- 2 cups crumbled feta cheese
- 1/2 cup minced scallions
- chili flakes and minced scallions optional garnish
Pre-heat oven to 350 degrees and place mushroom caps in a single layer on a baking sheet lined with foil.
Mince the reserved mushroom stems and heat olive oil in a large sauté pan over medium-high. Add grated garlic and minced mushroom stems to the pan along with salt and pepper. Saute for 2-3 minutes or until mushrooms are softened.
Add chopped spinach and chopped artichoke hearts to the pan and cook until heated through, about 3-4 minutes. Remove from heat and place mixture in a large mixing bowl.
Stir in feta cheese and minced scallions. Check for seasoning and adjust accordingly.
Using a small cookie scoop, add two tablespoons of the filling to each mushroom cap. Don't be afraid to fill it high.
Bake mushrooms for 20-25 minutes or until mushroom caps are softened. Sprinkle with chili flakes and minced scallions to serve.
Disclosure: I am honored to be a Dairy Ambassador for Milk Means More. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.
Photography by Alejandro Photography // Recipe by The Lemon Bowl
For more Healthy Appetizers, go to my Pinterest page!
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For more tasty party dishes, check out these recipes from friends:
Feed Me Phoebe: Butternut Squash Gratin with Gruyere and Pistachios
Homemade Delish: Fennel and Potato Gratin
The Mom 100: Broccoli Rabe with Preserved Lemon
Napa Farmhouse 1885: Rye & Roasted Butternut Squash Dressing
Red or Green: Green Beans with Chipotle Butter
The Mediterranean Dish: Shrimp Bruschetta
The Wimpy Vegetarian: Fail-Proof Cheesy Mashed Potatoes
Elephants and the Coconut Trees: Lobster, Artichoke and Spinach Bake
Creative Culinary: Baked Mushrooms in a Parmesan Cream Sauce
Healthy Eats: 7 Holiday Sides That Won’t Spoil Dessert
FN Dish: 5 Indulgent Side Dishes to Deck Your Holiday Table