Spinach & Artichoke Stuffed Mushrooms

Every home cook needs a recipe that is their "ace in the hole." Usually, it's something that can be whipped up in the least amount of time possible, uses ingredients that are usually stocked in your kitchen, yet looks like you spent hours slaving over the stove.

These stuffed mushrooms are amazing. Not only do they whip up in just a few minutes, but most of the ingredients are readily found in any well-stocked refrigerator and pantry. I normally hate to use prepacked seasoning mixes or sauces, but the Lipton Garlic and Herb mix adds just the right amount of spice in seconds. Although I haven't tried them, I'm sure you could freeze these to always have them ready to go for a delicious yet gourmet appetizer.

If you are a meat-eater, this would also be fantastic stuffed into a chicken breast and baked until done. The filling by itself also makes an excellent hot or cold dip, as a coworker of mine recently found out.



Spinach & Artichoke Stuffed Mushrooms
1/2 pkg (10 oz) frozen chopped spinach
1 1/2 pkg (8 oz each) cream cheese, room temperature
1/2 c shredded parmesan
1 c canned artichoke hearts, chopped
1 pkt Lipton Garlic and Herb dry soup mix
18 baby bella mushrooms, washed with stems removed

Cook and drain spinach. Combine spinach, cream cheese, parmesan, artichokes, and soup mix in a medium mixing bowl. Stuff mushrooms generously with mixture. Place on a oiled cookie sheet covered with foil. Place into 375 degree oven and bake 20-25 minutes, until mushrooms are soft and stuffing has started to brown. Serve and enjoy!