Stuffed Mushrooms with Arlotta Lemon Artichoke Spread

Posted by Madelaine Oke on

Prep time

10 min

Cook time

20 min

Servings

4

Ingredients

  • 16 large mushrooms (stems removed)
  • 1 cup Arlotta lemon artichoke dip
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup breadcrumbs
  • 1 tablespoon olive oil
  • 1/4 teaspoon garlic powder
  • Fresh parsley, chopped, for garnish
  • east

Directions

Step 1

Preheat Oven : Preheat the oven to 375°F (190°C).

Step 2

Prepare the Mushrooms : Clean the mushrooms and remove the stems. Place them hollow side up on a baking sheet.

Step 3

Stuff the Mushrooms : Fill each mushroom cap with a spoonful of lemon artichoke dip.

Step 4

Top with Breadcrumbs : In a small bowl, mix breadcrumbs with Parmesan cheese, garlic powder, and olive oil. Sprinkle this mixture on top of each stuffed mushroom.

Step 5

Bake : Bake for 15-20 minutes, or until the mushrooms are tender and the breadcrumb topping is golden brown.

Step 6

Serve : Garnish with chopped parsley and serve warm as an appetizer or side dish.

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