Quick Appetizers: Stuffed Mushroom Caps and Artichoke Dip
Creamy Stuffed Mushroom Caps
Some family friends recently brought over a pan of mushroom caps stuffed with an herbed cheese, similar to this recipe. We put them in the oven and enjoyed them piping hot. Everyone loves stuffed mushrooms and the creamy filling makes these little bite-size morsels so satisfying. If you're not familiar with Boursin, look for a cheese boxed in white cardboard packaging. Use larger stuffing portobellos/mushrooms if you want to serve them as a side, but I thought they worked great as an appetizer using regular-sized white mushrooms. For a tangy variation you can also try our Feta and Spinach Stuffed Baby Portobellos.
40 regular mushrooms or 18 stuffing mushrooms/portobellos, cleaned with stems removed
1 5.2-oz container Boursin Garlic & Fine Herbs Gournay Cheese
3 cups frozen spinach (1/2 a 16 oz bag) thawed
¼ cup bread crumbs or Just Almond Meal
1.) Preheat oven to 350 degrees F.
2.) Drain the thawed spinach, squeezing out the water firmly with hands. 3 cups frozen spinach should reduce to ½ cup thawed if all the water has been squeezed out.
3.) Add Boursin and spinach to a small bowl, stirring together until fully combined.
4.) Stuff mushroom caps with the mixture.
5.) Press the tops into the bread crumbs and arrange caps on baking sheet or dish.
6.) Bake 12-15 minutes just until water starts to appear under the caps.
Marcy C. from San Juan Capistrano was one of the winners of our holiday contest with this great recipe. Trader Joe's sells ready made artichoke dips, but we think this one is even better and takes only a few minutes of prep work. I've made it several times over the last couple of months and have made a few little tweaks. It makes a nice big batch, perfect for a large crowd or dinner get-together. I made this just last night for my book club meeting, and again, most everyone commented on it and asked for the recipe. It's very, very good.
The star of the recipe is the topping of sweet and spicy pecans that contrast beautifully with the creamy dip. If you've never tried these pecans - they're really flavorful and not too spicy (my young kids always steal a few when I prepare the dish and they love them). Even if you're devoted exclusively to TJ's ready-made artichoke dip, you can still use the trick of adding this pecan topping - buy 2 containers of the Grilled Artichoke Dip, empty into a small oven-safe dish, top with the chopped pecans and pop into the oven at 350 F for 30-35 minutes until bubbly on edges.
1 jar marinated artichoke hearts, drained and chopped
1 cup mayonnaise (reduced fat is ok)
1 cup Freshly Shredded Parmesan Cheese
8 oz. light cream cheese, softened
1 pkg Sweet & Spicy Pecans, chopped
Pita chips, tortilla chips, or Savory Thins
1.) Preheat oven to 350 degrees F.
2.) Mix all ingredients together except nuts.
2.) Mix all ingredients together except nuts.
3.) Transfer to a small baking dish. Sprinkle chopped pecans on top.
4.) Bake for 35 minutes or until top is bubbly. Serve warm with pita chips, tortilla chips, or crackers.
Posted by Deana Gunn at March 4, 2010 
Categories: Vegetarian and Vegan , Food Recipes
Tags: artichoke dip spicy pecans caps stuffed mushrooms
Categories: Vegetarian and Vegan , Food Recipes
Tags: artichoke dip spicy pecans caps stuffed mushrooms
People have always asked me for my artichoke recipe and I am interested in changing it up a bit. This recipe seems fitting for that purpose! Thank you!
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I made the artichoke dip the other day...it was SO GOOOOD. and so easy! Thanks for the recipe!
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I made a double batch for a party yesterday and everyone LOVED it. I passed out the recipe and your website address repeatedly. The only changes I made were to use regular cream cheese and, after baking a small amount to taste test before baking the rest, I found it too rich and so stirred in a 10oz package of cooked, chopped, drained spinach to the doubled recipe. It was perfect! You're right, the topping is fabulous with the dip. Thank you
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Looks great!!!! Just curious if this recipe would work well with almonds or macadamia nuts...my hubby is allergic to pecans and other nuts.
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Sure! You can also just leave off the nuts. It's a yummy topping but totally not necessary. If you feel like topping it off with something, a light extra sprinkle of Parmesan is perfect.
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