Stuffed Mushrooms with Artichoke and Spinach

( 5 out of 5 )
Stuffed Mushrooms with Artichoke and Spinach
  • 6Servings
  • 20 mPrep Time
  • 25 mCook Time
  • 0 mReady In
Print Recipe


Step by Step method

  • Step 1

    Pre-heat oven to 200 degrees Fahrenheit.

  • Step 2

    Clean the mushrooms properly using a clean wet towel and remove the stems. Chop the stems finely and set them aside.

  • Step 3

    In a pan heat 2 tbsp of Dalda Olive Oil. Add chopped garlic, onion and sauté them till light brown.

  • Step 4

    Add chopped mushroom stems and spinach, sauté the combo for 2-3 minutes on high flame and switch off the flame.

  • Step 5

    In a bowl combine the cream cheese, crushed red chilies, cooked spinach and mushroom stems, salt and pepper.

  • Step 6

    In a small bowl combine the bread crumbs, cheddar cheese and parsley.

  • Step 7

    Arrange mushrooms on a baking tray cavity side up and spoon the cream cheese filling into the mushroom cavities.

  • Step 8

    Top them up with the bread crumb mixture and drizzle olive oil over each mushroom.

  • Step 9

    Bake the mushrooms for about 6-8 minutes or until they are tender and the top turns golden.

Tips & variations

  • Traditionally, Parmesan cheese is used in this recipe but Cheddar cheese gives it a nice twist and makes the mushrooms gooey and succulent.

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