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Spinach and Artichoke Stuffed Mushroom Caps

Recipe created by The Lemon Bowl on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 25 minutes
Servings: 24

• 24 large mushrooms, stemmed and reserved
• 1 tablespoon olive oil
• 1 clove garlic, grated
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups chopped frozen spinach, thawed and drained
• 1 can artichoke hearts, roughly chopped
• 2 cups crumbled feta cheese
• 1/2 cup minced onion
• 1 pinch chili flakes
• 1 pinch minced scallions

1. Heat oven to 350° F and place mushroom caps in single layer on baking sheet lined with foil.
2. Mince reserved mushroom stems and heat olive oil in large saute pan over medium-high heat. Add garlic and mushroom stems to pan along with salt and pepper. Saute 2-3 minutes, or until mushrooms are softened. Add spinach and artichoke hearts to pan and cook until heated through, about 3-4 minutes. Remove from heat and place mixture in large mixing bowl. Stir in feta cheese and onion. Adjust seasoning, to taste.
3. Using small cookie scoop, add 2 tablespoons filling to each mushroom cap. Bake mushrooms 20-25 minutes, or until mushroom caps are softened. Sprinkle with chili flakes and minced scallions to serve.

Sponsored by United Dairy Industry of Michigan