Spinach Artichoke Stuffed Mushrooms recipe, the rich and creamy dip is stuffed into mushroom caps in this meatless appetizer treat!
I can with all honesty say that I am not a big meat eater. My boys and husband definitely are and I almost always have a meat at meals for them. I, on the other hand, just don’t care for meat that much.
I know for health or just personal reasons a lot of other people are the same way. Not only can plant-based diets be good for people and better for the planet, but they taste amazing too! For this reason, one night a week and when I entertain I try to offer tasty meatless options.
I’ve been challenged to take the #MeatlessMondayNight challenge. By Adopting a more plant-based diet, I can spark a change. I’m making the change to a meatless meal just one day a week. I’m making that change by sidelining meat during Monday Night Football games this season.
Spinach Artichoke Stuffed Mushrooms recipe is my first meatless Monday night appetizer.
Silk’s plant-based beverages and yogurt alternatives are extremely versatile in the kitchen and can be used to create delicious meat- and dairy-free versions of your go-to tailgating recipes. I easily incorporated Silk Almond Milk into my Spinach Artichoke Stuffed Mushrooms recipe without losing the creamy, rich flavor.
Spinach Artichoke Stuffed Mushrooms recipe
These appetizer bites are tasty and hearty. They fill you up without filling you out. That’s something that everyone loves! I added red pepper to add some zing. The parmesan adds a salty bite and creamy texture.
When making the white sauce, be patient and allow the sauce to thicken. Cook it on low and stir constantly until it becomes thick.
I have found the best way to combine the ingredients is to pulse them in a food processor. This chops and combines the artchokes and spinach, which makes it much easier to spoon into the mushroom caps.
For any ingredient, you can substitute dairy and vegan -free products. You can also use traditional ingredients if you prefer. This recipe is easily adaptable.
- 3 tablespoon butter
- 4 tablespoon all-purpose flour
- 2 cups Silk almond milk, warmed
- ½ teaspoon salt
- ¼ teaspoon red pepper
- ¼ teaspoon ground black pepper
- 1 or 2 cloves garlic, minced
- 14 ounce can artichoke hearts, drained
- 9-ounce package chopped spinach, drained
- ⅓ cup grated soy or dairy Parmesan cheese
- 40 to 50 button mushrooms
- ⅓ cup Panko bread crumbs
- Preheat oven to 350 degrees F.
- Clean mushrooms and remove stems. Finely chop stems.
- Cook stems 3 to 5 minutes in a dry pan.
- Melt butter in pan over medium heat. Whisk in flour and cook 2 minutes.
- Slowly whisk in almond milk.
- Add salt, red and black pepper. Cook 5 to 7 minutes or until very thick. Remove from heat.
- Place garlic, artichokes, spinach and mushroom pieces in food processor and process until chopped fine.
- Stir in parmesan cheese.
- Stir spinach mixture into milk mixture.
- Spoon ½ tablespoon mixture into mushroom caps.
- Bake for 20 minutes or until heated through.
This conversation is sponsored by Silk. The opinions and text are all mine.