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Spinach and Artichoke Stuffed Mushrooms

Ingredients

  • 1 pound small mushrooms cleaned and stems removed
  • 1 8-ounce block Philadelphia Cream Cheese, softened
  • ¼ cup Kraft Mayo
  • 1 clove garlic minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup plus 2 tablespoons Kraft Parmesan shredded cheese divided
  • 1 10-ounce package frozen spinach, defrosted and squeezed of all liquid
  • 1 14-ounce can artichoke hearts, drained roughly chopped
  • 2 tablespoons bread crumbs

Instructions

  1. Preheat oven to 350F. Place mushrooms on a large rimmed baking sheet, hole side up.
  2. In the bowl of an electric mixer, beat together softened Philadelphia Cream Cheese and Kraft Mayo, scraping down the sides of the bowl as needed. Once combined and smooth, add garlic, salt, pepper, ½ cup Kraft Parmesan shredded cheese, spinach, and chopped artichoke hearts. Beat until everything is just combined.
  3. Spoon a good amount of the spinach and artichoke mixture into each mushroom cap. You want it piled on top.
  4. In a small bowl, combine the bread crumbs and the remaining 2 tablespoons of Kraft Parmesan shredded cheese. Sprinkle a bit on top of each of the stuffed mushrooms.
  5. Bake 20 minutes, until the top of the spinach mixture/breadcrumbs are browned and the mushrooms have softened. Serve hot.