Decadent Spinach Artichoke Mushrooms

Decadent Spinach Artichoke Mushrooms

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Robert Crook – Dallas, Texas
3rd Place – Party Foods, 2011


36 lg. cremini mushrooms, stems removed
3 T. extra virgin olive oil
8 oz. cream cheese, softened
2 c. (8 oz.) grated Parmigiano-Riggiano cheese
3/4 c. mayonnaise
1 T. minced garlic
2 tsp. basil
1/2 tsp. cayenne pepper
2 c. frozen artichoke hearts, chopped
2 (10-oz.) pkgs. frozen chopped spinach, thawed
2 c. whole milk mozzarella


Toss mushrooms in olive oil, place on half-sheet baking pan, place in 375º oven until slightly soft. Combine cream cheese, Parmesan cheese, mayonnaise, garlic, basil and cayenne pepper in food processor bowl, pulse until smooth. Add artichoke hearts, pulse several times. Press spinach to remove as much moisture as possible. Add to cream cheese mixture. Pulse 4-5 times until mixed well. Stuff mushrooms with approximately 1 tablespoon mixture. Top with mozzarella cheese, place in 375º oven 10-12 minutes until cheese is bubbly.

Serve hot.


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