Spinach and Artichoke Stuffed Mushroom


2 packs of 8 oz Baby Bella Mushrooms

10 oz chopped spinach

8.5 oz of artichoke hearts (canned or fresh)

1 medium shallot

3/4 cup breadcrumbs

3 cloves of garlic, minced

2 lemons, juiced (about 4 tbs)

4 oz goat cheese, crumbled

1/3 cup grated Parmesan cheese

olive oil

salt and pepper to taste


  1. Preheat oven to 325 degrees.
  2. Warm 1 tsp of olive oil in skillet on medium high heat.
  3. Add shallots and garlic to pan, cook until translucent.  Remove from heat and let cool.
  4. In a marge mixing bowl, add cooled shallots and garlic with all other ingredients (except mushrooms and cheese).  Stir until well combined.
  5. Clean mushrooms with a damp paper towel.  Remove stems from mushrooms to creat room for stuffing.
  6. Use a teaspoon to fill mushrooms with stuffing.
  7. Placed stuffed mushrooms on a lined baking sheet.
  8. Make for 15 minutes.
  9. Remove from oven, place on a serving dish, sprinkle with Parmesan cheese and serve.
Recipe courtesy of To-Jo Mushrooms.  Contact our Lettuce Department to order today!

You may also like

Mushroom Bruschetta

Mushroom Bruschetta View Recipe

Sweet Potato Pancakes with Balsamic Maple Mushrooms

sweet-potato-pancakes View Recipe

Mushroom and Asparagus Risotto

asparagus-mushroom-risotto View Recipe