Spinach Artichoke Stuffed Mushrooms
Spinach artichoke dip and stuffed mushrooms are two great go-to appetizers. So why not combine them and add a touch of Dizzy Pig for a delicious spin? Entertain your family and friends with these hearty stuffed mushrooms at your next get-together.
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Ingredients
- 1 small yellow onion, diced
- 2 Tbsp butter
- 1/2 tsp garlic, minced
- 1 tsp Dizzy Pig Happy Nancy seasoning
- 2 cups baby spinach
- 1 can artichoke hearts, drained and chopped
- 1 1/4 cup shredded Mozzarella cheese
- 1 cup grated Parmesan cheese
- 18 baby portobello mushrooms
Directions
- Prepare the Big Green Egg cooker to cook indirect at 425°F, or preheat oven to 425°F
- On medium heat, melt the butter
- Add onion, garlic, Mediterranean-ish seasoning and sauté until the onions are softened
- Add spinach and artichokes. Cook until spinach is wilted, about 3 minutes. Remove from heat
- Mix in the mozzarella and parmesan cheese
- Clean mushrooms and snap off the stems
- Stuff each mushroom with about 1 Tbsp of the spinach and artichoke filling — the amount depends on the size of each mushroom
- Cook mushrooms on indirect heat for 15-18 minutes, or until the mushroom has softened
In This Recipe:
Happy Nancy Pepper & Chile-Free Mild Seasoning
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Step by Step
Spinach Artichoke Stuffed Mushrooms ingredients Sauté onion, garlic, Mediterranean-ish seasoning in butter, then add spinach and artichoke and cook until spinach is wilted, about 3 minutes Cook mushrooms for 15-18 minutes, or until the mushroom has softened Ready to eat!
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