Say hello to a healthier but just as tasty Superbowl appetizer- these Spinach Artichoke Dip Stuffed Mushrooms!
The Superbowl is this Sunday and boy are we looking forward to it in Boston! Yeah, yeah, I know the Patriots are just TOO damn good. It’s not even THAT surprising that we are in the Superbowl yet again. But definitely exciting to see if we can get six Superbowl rings! Thanks to you, TB12 <3. So let’s go get that ring and LET’S GOOO PATS! (Sorry to all my Philadelphia Eagle’s family in advance, I still love you all regardless of what happens).
Do I sound like a super conceded Boston sports fan yet? Well sorry not sorry, I love my Boston sports!
We are obviously all very excited here in Boston (exhibit A above). But one thing I am not excited for is all the heavy, unhealthy (albeit delicious) food that composes a Superbowl Party.
January has been anything BUT “sugar-free” or “veganuary.” For me, it has been the complete opposite. I went on vacation for the first week of January in Peru and obviously had to eat everything and anything there to fully experience the culture. After I got back, I was eating out with friends and ingesting tons of calories and spending money I shouldn’t be spending. But sigh, that tends to happen in Boston in the coldest month of the year. Everyone just gets cabin fever accompanied by the winter blues, and relieves their boredom by going out to eat and bulking up on heavy foods and lots of wine.
But alas! I will prevail. I am starting with eating healthy snacks ONLY at this Superbowl, including these decadent Spinach Artichoke Dip Stuffed Mushrooms.
I know when you think of Spinach and Artichoke Dip, it doesn’t exactly scream healthy…But this Spinach and Artichoke Dip filling uses half the amount of cream cheese and substitutes with white cannellini beans while still adding creaminess. The spinach, artichoke, and garlic are all healthy veggies that are mixed with the cheese and white bean mixture and then stuffed into deliciously plump Crimini mushroom caps. Sprinkled with some garlic Parmesan bread crumbs and baked to golden perfection, these will be your new favorite appetizer. So whatcha waiting for? Enjoy the recipe below 🙂
- 5 ounce bag Spinach
- 1 14 ounce can Artichoke Hearts
- 4 ounces Cream Cheese
- ½ cup Cannellini Beans, canned
- 2 cloves Garlic
- ⅓ cup Chicken Broth (Or vegetable for vegetarian)
- ½ cup Mozzarella Cheese, shredded
- ½ cup Parmesan Cheese, grated
- 1-2 dashes Worcestershire sauce
- Salt and Pepper to Taste
- 24 ounces Crimini/Baby Bella Mushrooms
- ¼ cup Breadcrumbs
- 1 teaspoon Garlic Powder
- Preheat oven to 400 degrees Fahrenheit
- Place the spinach in a pot of boiling water for 30 seconds, until the spinach is wilted and turns bright green
- Using a slotted spoon, remove the spinach from the boiling water and place in a mixing bowl
- Drain the can of artichoke hearts and finely chop and then add to the bowl with the spinach
- Place the cream cheese, cannnellini beans, garlic cloves, and chicken broth to a food processor
- Pulse until smooth and thoroughly blended
- Pour the mixture to the bowl with the spinach and artichokes
- Add in the mozzarella cheese, ¼ cup parmesan cheese, worcestershire sauce, and salt and pepper to taste
- Stir until mixed throughout
- Remove the stems from each Crimini mushroom
- Spoon the spinach and artichoke mixture into each mushroom cavity
- Mix together the breadcrumbs, remaining ¼ cup Parmesan cheese, and garlic powder in a small bowl
- Sprinkle the breadcrumb mixture on top of each stuffed mushroom
- Place all the stuffed mushrooms onto a baking sheet
- Cover with aluminum foil and bake for 15 minutes
- Remove aluminum foil and bake for the remaining 10 minutes until the mushrooms are tender, the filling is heated throughout, and they are golden brown on the top
- Serve and enjoy!