A wonderfully tasty, quick appetizer or meat-free main course. They will think you worked all day on this delicious delight.
4 to 6
½ cup finely chopped artichoke hearts from can or jar
3 tablespoon butter
1 10oz. box of frozen spinach, thawed, chopped and squeezed as dry as possible (do not cook at this time)
5 - 6 whole water chestnuts, drained and diced
1 cup finely grated Gruyere cheese
½ cup heavy cream
salt and pepper to taste
¼ cup grated fresh parmesan
18-24 (approximately 2 inch) mushroom caps (may also substitute larger mushroom caps, such as Portobello, to serve as a meatless entree for a meal)
No nutrition information available
Preheat oven to 350 degrees.
In heavy skillet, lightly saute artichokes in 3 tablespoons butter over medium heat. Stir constantly until heated through. Add spinach and stir for an additional 3 or 4 minutes. Place mixture in large bowl and add diced water chestnuts.
Lower heat on skillet to low-medium; add heavy cream and Gruyere cheese in skillet. Stir and heat till cheese is melted. Season to taste with salt and pepper and stir to blend.
Pour cheese mixture into spinach mixture and fold together.
Arrange mushroom caps in buttered baking dish (I use glass for this dish). Fill each mushroom cap with prepared spinach mixture. Sprinkle tops with grated fresh parmesan.
Bake in oven at 350 degrees for 10 to 15 minutes or until mushrooms are tender and parmesan cheese is lightly brown. Best served warm so I either use the old sterno can under a metal tray or turn the oven down to 150 degrees and bring out more mushrooms to resupply the platter as they disappear...and they do disappear quite quickly!