Easiest Appetizer: Spinach & Artichoke Stuffed Mushrooms

I tried these one time when I was having a big party for my son’s birthday. I have a huge extended family and like to have them all over for Max’s birthday. Sometimes we have as many as 60 people and that means a lot of cooking for me. Since my house is usually a mess that also means I must spend lots of precious time cleaning too so I often find shortcuts when it comes to the food for the party. This was one of those shortcuts from his last party.

I went to Costco and they had so many good dips and spreads. I ended up buying this spinach and artichoke dip. It is a very versatile dip. You can eat it hot or cold. And since it comes from Costco, it’s a ginormous tub of dip. I also grabbed a big container of mushrooms while I was there and thought I could stuff them with the dip and bake them. Easy peasy right.

Since the mushrooms were from Costco, they too were ginormous. I used a melon ball scooper to take out the stem and make a little cup out of the mushroom.  Then you just fill with dip, sprinkle with grated Parmesan cheese and set them in the oven to bake.

These took a while to bake…30 -40 minutes. Alternatively, you could cook the mushrooms first for 20 minutes, then stuff and cook again for 10-20 minutes. I just did it in one step because this was supposed to be a shortcut recipe. They taste amazing. Really they do. Plus you will have lots of leftover dip that you can use cold with veggies, or microwave and use with chips. Or you can freeze it for another time.  (I’ve been eating it with veggies for lunch for a week now!)

So that is my recipe for the Easiest Appetizer. I hope you like it as much as we do. Do you have any shortcuts to your party food? Drop me a comment and let me know….I’m always looking for tips!

5 from 1 vote

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Easiest Appetizer: Spinach & Artichoke Stuffed Mushrooms

This Spinach and Artichoke Stuffed Mushroom dish is the easiest appetizer to make. Easy, low carb and lots of other things you can do with the left over dip. Even make the night before.

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Servings 24

Author Denise Wright (MyLifeCookbook.com)

Ingredients

• 24 oz mushrooms
• 1 1/2 cups spinach & artichoke dip
• 2 Tablespoons grated parmesean cheese

Instructions

1. Preheat oven to 400 degrees.
2. Spray a cookie sheet with oil.
3. Scoop out the mushroom stems to make a bowl.
4. Add dip to mushrooms and then sprinkle with cheese.
5. Bake for 30 minutes or until mushrooms are cooked.
6. Broil the last few minutes if they need to be more brown on top.