artichoke
cheese
mushrooms
party
pine nuts
spinach
stuffed
appetizers
snacks
Thanksgiving appetizers
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Spinach and Artichoke-Stuffed Mushrooms

Spinach and Artichoke-Stuffed Mushrooms

We're Gearing Up For The Biggest Day In Football With Brandon Co…

Rach's Lemon Risotto + The Best Deals For Valentine's Day Gifts …

Bob Harper Joins Rach For Pasta Night + Makeover For Viewer Who …

Rob Lowe On Working With His Son on 9-1-1 Lone Star + Rach's Roa…

Rob Lowe On His "West Wing" Pride + What It's Like Working With …

How To Make Instant Pot Sausage & Shells | 20 Minute Meal | Pres…

Prodigal Son's Tom Payne On His Covid Wedding: "We got married b…

What Are Rachael & John Reading Right Now? | Books To Read In 20…

How To Make Raw Mushroom & Escarole Salad | Rachael Ray

How To Make a Sage Advice Cocktail | John Cusimano

Ingredients

  • 24 to 30 cremini mushrooms, stems removed and reserved
  • 3 tablespoons olive oil, divided
  • Salt and pepper
  • 1 small onion, coarsely chopped
  • 2 cloves garlic, grated or pasted
  • 1 10-ounce box frozen chopped spinach, thawed and wrung dry in a kitchen towel
  • 1 cup water-packed, canned or frozen artichoke hearts, thawed
  • Freshly grated nutmeg
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 2 free-range organic egg yolks
  • 1/4 cup pignoli (pine nuts), toasted
  • 1/2 cup heavy cream

Yield

Serves: 8 as a snack

Preparation

Preheat the oven to 425°F.

Place the mushroom caps on a rimmed baking sheet, stemmed-side down so the liquid drains away from the mushrooms as they start to shrink. Drizzle with 1 tablespoon of the oil and season with salt and pepper. Roast until tender, 10-12 minutes. Remove from the oven.


Meanwhile, chop the reserved mushroom stems. In a small skillet, heat 1 tablespoon of the oil, 1 turn of the pan. Add the mushroom stems and brown; add the onion and garlic, season with salt and pepper, and cook to soften. Let cool, then transfer to a food processor. Add the spinach and artichoke hearts. Season with salt, pepper and nutmeg, and pulse-chop. Pulse in the remaining tablespoon of oil, the Parm, egg yolks, pine nuts, and cream. Transfer to a bowl.

Flip the cooked mushroom caps over and fill them with the spinach-artichoke mixture, mounding it up a bit. Bake until the filling is cooked through, 12-15 minutes.