I participated in an Influencer Activation on behalf of Influence Central for Rubbermaid. I received product samples to facilitate my review as well as a promotional item to thank me for my participation.
I’m in full-on Thanksgiving prep mode. And by full-on Thanksgiving prep mode, I mean I’m trying to decide what I’ll bring. Thankfully I’m not hosting. And thankfully I have an awesome aunt and uncle who are.
I don’t know if anyone is tired of my stuffing stuffed mushrooms. (Personally, I could never get tired of those…they’re my favorite.) But in the spirit of originality, I’ve decided I can change up my mushroom plans. I can’t imagine anyone who would complain about a spinach artichoke stuffed mushroom. They’re pretty awesome.
How To Make Spinach Artichoke Stuffed Mushrooms
They’re also pretty easy. That recipe there? It’s my oh-so-good spinach artichoke dip. Stuffed in a mushroom. And yes…I stand by all previous statements saying that nothing beats using a melon baller to hull your mushrooms. Nothing.
- Whole Portobella Mushrooms
- 1 8 oz package cream cheese
- 1/2 box frozen spinach, thawed and well-drained (approximately 5 oz)
- 1 can artichokes, quartered and drained (14 oz)
- 1/4 cup mayonnaise
- 1/2 cup parmesan cheese
- 1/2 cup mozzarella cheese
- red pepper flakes (to taste)
- Clean and hull mushrooms with melon baller.
- Combine all other ingredients in mixer and mix well.
- Spoon mixture into hulled mushrooms.
- Top with a light sprinkle of mozzarella cheese.
- Bake at 350 degrees until tops are browned. (About 25 minutes.)
So you know that thing where you make something to bring to a gathering but you really want to eat it all before you go? I have your solution. Mix whatever you removed from the mushroom caps during the hulling process, along with the stems, with the remaining spinach artichoke mixture. Place in a baking dish and bake right along with your stuffed mushrooms. It’s basically the same thing, except you can eat it with a spoon, in your living room, while wearing pajamas-and no one will ask you why you only brought three stuffed mushrooms to the party. So now we just have one final problem. How exactly are you getting your mushroom to the party in one piece?
The Rubbermaid® Party Serving Kit to the rescue! It’s an all-in-one food serving container that securely transports and serves popular party foods. There are over 10 ways to use it-making is super versatile. It includes inserts that are perfect for cupcakes, mini cupcakes or deviled eggs…or…stuffed mushrooms! Remove the inserts and it will get your cookies, pies and cakes to grandmother’s house fresh and in one piece. Bonus? It’s BPS free and dishwasher safe!
It’s also a great team with the Rubbermaid® Party Platter. The large divided base keeps different types of food separated, while a smaller leak-proof Twist & Seal™ inner container holds the dip and nests snuggly into the base. And yep…it can also go in the dishwasher.
Want to save these Spinach & Artichoke Stuffed Mushrooms for later? Click on the photo below to add this recipe to Pinterest.