Mushrooms: Wash and dry the mushrooms. Twist and pull out all of the mushroom stems to save for another purpose or to discard. With a melon baller, scrape the gills out of the mushroom caps, making a nice well for the dip. Lay them on a sheet pan as you go.
Prep: Mince the shallot and garlic. Squeeze the thawed spinach dry and chop well. Drain the canned artichoke hearts and chop.
Saute: In a large frying pan over medium heat, saute the onion and garlic in the oil until softened. Add the cream cheese and heavy cream and whisk until the cream cheese is melted and creamy.
Add: Add the sour cream, mayonnaise, Parmesan cheese, mozzarella cheese and feta cheese. Stir with the whisk until the mixture is melted and gently bubbling. Turn down the heat if you need to.
Next, add the dry sherry. Stir and let the mixture gently bubble until the sharp smell of alcohol dissipates. Add the red wine vinegar and stir.
Last: Fold and stir in the spinach and artichoke hearts and heat until warmed through.
Stuff: Spoon the dip into each mushroom cap, mounding gently. If using the optional topping, mix the olive oil into the crushed pork rinds. Sprinkle on each of the spinach artichoke stuffed mushrooms. Pour enough chicken broth into the sheet pan to cover the bottom.
Bake in a 375 preheated oven for 15-20 minutes. Then place under the broiler to brown the topping. Make sure to watch very closely so the topping doesn't burn.
If the Spinach Artichoke Stuffed Mushrooms have been in the refrigerator, bring them to room temperature for an hour before cooking. They may need to be baked a little longer. Test one of the mushrooms from the middle of the tray. If it is done, the rest will most likely be ready as well.Nutrition information per 1 stuffed mushroom.
Two-Bite Spinach Artichoke Stuffed Mushrooms
Amount Per Serving
Calories 82Calories from Fat 54
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.