Creamy Spinach and Artichoke Stuffed Mushrooms

GF Creamy Spinach and Artichoke Stuffed Mushrooms

I was looking for a Gluten Free appetizer for Thanksgiving that everyone in the family could enjoy.  I have a few people wrinkle their noses when I say anything is GF.  It needed to be quick and easy, and if possible one of those make ahead kinda deals.  I hate spending all of Thanksgiving in the kitchen cooking, and cleaning.  These Creamy Spinach and Artichoke Stuffed Mushrooms met all of my Holiday food requirements.  I was able to make them the day ahead, and just pop them in the oven right before company arrived.  I lined the pan with parchment paper, so cleanup on the day of the big event was a breeze.  I hope your holiday guests enjoy these stuffed mushrooms as much as we did!

1 8oz Block Cream Cheese, room temperature

1 Cup Parmesan Cheese, divided

3 Cloves Garlic, minced

3 Cups Fresh Baby Spinach or 1 package frozen spinach thawed, drained

1 Can Artichoke Hearts, drained and quartered

4 Tablespoon Olive Oil, divided

1/2 Cup Fresh Parsley, chopped

1 Teaspoon Fresh Ground Pepper

1 Teaspoon Salt

1 Teaspoon Garlic Powder

1 8oz Package of Fresh Baby Bella Mushrooms

1 Cup Gluten Free Pretzels (if you want crispy topping)

 

Pre-heat oven to 375* and line a pan with parchment or foil paper for quick clean up.

In a medium skillet add 1 Tablespoon olive oil with the garlic.  Sauté until fragrant about 1 min; remove from the heat and transfer to large bowl.

In the large bowl combine the room temperature cream cheese, 3/4 Cup Parmesan cheese, artichoke hearts, sautéed spinach, parsley, salt and pepper.  Stir until the cream cheese is smooth and everything is combined evenly;  set aside.

Creamy Spinach and Artichoke Stuffed Mushrooms

Take each mushroom and remove the stem and gills using a teaspoon.  Mushrooms are delicate so be gentle of you will have mushroom mush.   Wash and dry the mushrooms then in a small bowl toss them with 2 Tablespoons olive oil and the garlic powder.

Mushrooms

Stuff each mushroom with about 1 Tablespoon of the spinach and artichoke goodness. Bake for 20 min until they are tender.  Note-If you are making these for Thanksgiving or a dinner party you can do all of this ahead of time, and just place them in the fridge up to 2 days in advance until its time to pop them in the oven.  I’m all about getting as much done ahead of time when entertaining!

Stuffed Mushrooms

While the mushrooms are baking if you want a crispy topping take the gluten-free pretzels, and crush them making a breadcrumb.  In the same bowl that you tossed the mushrooms with olive oil (I hate washing dishes) just toss the pretzel breadcrumbs with the 1/4 cup remaining parmesan cheese and 1 Tablespoon olive oil.  After the mushrooms have baked for the 20 min remove from the oven than top with the breadcrumb mixture and bake an additional 5 min until golden brown.  Serve immediately and enjoy!

Stuffed Mushrooms

GF Creamy Spinach and Artichoke Stuffed Mushrooms
Author: 
Recipe type: Appetizers
Cuisine: Holiday
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Making Holiday appetizers just became easier! Gluten Free Creamy Spinach and Artichoke Stuffed Mushrooms. Simple and delicious plus clean up is a breeze!
Ingredients
  • 1 8oz Block Cream Cheese, room temperature
  • 1 Cup Parmesan Cheese, divided
  • 3 Cloves Garlic, minced
  • 3 Cups Fresh Baby Spinach or 1 package frozen spinach thawed, drained
  • 1 Can Artichoke Hearts, drained and quartered
  • 4 Tablespoon Olive Oil, divided
  • ½ Cup Fresh Parsley, chopped
  • 1 Teaspoon Fresh Ground Pepper
  • 1 Teaspoon Salt
  • 1 Teaspoon Garlic Powder
  • 1 8oz Package of Fresh Baby Bella Mushrooms
  • 1 Cup Gluten Free Pretzels (if you want crispy topping)
Instructions
  1. Pre-heat oven to 375* and line a pan with parchment or foil paper for quick clean up.
  2. In a medium skillet add 1 Tablespoon olive oil with the garlic. Sauté until fragrant about 1 min; remove from the heat and transfer to large bowl.
  3. In the large bowl combine the room temperature cream cheese, ¾ Cup Parmesan cheese, artichoke hearts, sautéed spinach, parsley, salt and pepper. Stir until the cream cheese is smooth and everything is combined evenly; set aside.
  4. Take each mushroom and remove the stem and gills using a teaspoon. Mushrooms are delicate so be gentle of you will have mushroom mush. Wash and dry the mushrooms then in a small bowl toss them with 2 Tablespoons olive oil and the garlic powder.
  5. Stuff each mushroom with about 1 Tablespoon of the spinach and artichoke goodness. Bake for 20 min until they are tender. Note-If you are making these for Thanksgiving or a dinner party you can do all of this ahead of time, and just place them in the fridge up to 2 days in advance until its time to pop them in the oven. I'm all about getting as much done ahead of time when entertaining!
  6. While they are baking if you want a crispy topping take the gluten-free pretzels and crush them making a breadcrumb. In the same bowl that you tossed the mushrooms with olive oil just toss the pretzel breadcrumbs with the ¼ cup remaining parmesan cheese and 1 Tablespoon olive oil. After the mushrooms have baked for the 20 min remove from the oven than top with the breadcrumb mixture and bake an additional 5 min until golden brown. Serve immediately and enjoy!

 

 

 

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