Grill Kitchen Mushrooms Side Dish Snack Vegetable Vegetarian

Spinach Artichoke Stuffed Mushrooms

By Heather Anzallo

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.

Ingredients

Print Recipe

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 425Â°F, or preheat oven to 425Â°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 â€“ the amount depends on the size of each mushroom
Cook mushrooms on indirect heat for 15-18 minutes, or until the mushroom has softened