FILTERS
Recipes
< Back to Recipes
Gluten Free Artichoke, Spinach and Cream Cheese Stuffed Mushrooms (Jacqui Farrugia)
Friday 30 August 2013
Gluten Free Artichoke, Spinach and Cream Cheese Stuffed Mushrooms (Jacqui Farrugia)
If you love cream cheese and artichokes, than you've got to try out these mushrooms!  Recipe is sooo simple and it can make a great starter.


Here is what you will need ...

  • 8 large mushrooms
  • 110g Latbri cream cheese
  • 3/4 cup frozen spinach, defrosted, squeezed dry
  • 2 tbsp mayonnaise
  • 1 tbsp Olympus yoghurt
  • Approximately 8 to 10 artichoke quarters, chopped
  • 2 cloves garlic, minced
  • 1/2 cup Latteria Soresina Parmesan Cheese plus more to sprinkle on top
  • Salt & Pepper
  • Chilli (optional)                                                                                                                                                    

Preheat your oven to 110 Deg C.

Remove the stalks from the mushrooms by gently wriggling the stem.  It should come off whole.  Set aside.

In a large bowl combine the cream cheese, mayo, yoghurt, garlic and seasonings.  Then add the spinach and artichoke hearts.  Stir in the Parmesan cheese and mix well to combine.

Take teaspoonfuls of the mixture and stuff the mushroom caps and place face up on a baking paper-lined cookie sheet. Sprinkle some more grated Parmesan on top.

Bake for approximate 15 to 20 till the cheese on top has melted and the mushrooms done.  Serve immediately.

Divine!

Sitemap | Copyright © 2011. All rights reserved
WEBSITE BY AQUBIX IT Consultancy and Development – Aqubix -  Designed by Switch