Spinach & Artichoke Stuffed Mushrooms
Choose your Flavor! Great with;
• FlavorMaster® Original GravyMaster®
• FlavorMaster® Peppercorn Garlic
A great appetizer to start off any event
18 Large White Mushrooms
2 Cloves Garlic
1 tbsp Olive Oil
½ tsp FlavorMaster® (GravyMaster® or Peppercorn Garlic)
2 cups Fresh Baby Spinach
1 Jar (6.5 oz) Marinated Artichoke Hearts, drained & finely chopped
1 Package (8 oz) Cream Cheese, softened and cut into cubes
2 tbsp Toasted Walnuts, finely chopped
Salt and Pepper to taste
⅓ cup Grated Cheddar Cheese
Step 1: Remove and finely chop the mushroom stems. Wipe the outside of the mushroom caps clean with paper towel, set aside.
Step 2: Preheat oven to 350°F. In a medium saucepan, over medium-high heat, cook the garlic in the oil for 1 minute. Add the FlavorMaster® and baby spinach to the pan, stirring until spinach is wilted, about 1 minute.
Step 3: Remove from heat and add artichoke hearts, cream cheese, and walnuts, stirring until well combined. Season to taste with salt and pepper. Spoon filling into mushroom caps. Place on a foil-lined baking sheet. Sprinkle with cheese.
Step 4: Bake 15 minutes, or until cheese starts to brown. Serve immediately.
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