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I have been making stuffed mushrooms for some time now. My husband loves them and they pair perfectly with anything; steak, chicken, seafood, barbecues… ANYTHING. They are just the perfect bite-sized, finger food side dish of all time! My original recipe was great until we visited Bj’s Brewery in California and my husband ordered their stuffed mushroom appetizer. It was an instant love-at-first-taste. And since then, everything changed.
I worked hard to create something similar to what they served and after many trial and errors, I created something similar that has since been the star of many meals and get-togethers in our home. They are cheesy, they are flavorful, and they are topped with a delicious homemade pesto sauce. Sometimes, when I am feeling super adventurous (or American, as my husband calls it) I top them with some crumbled up bacon before broiling these mouth-watering stuffed mushrooms.
There are a few steps to making these, but trust me they are completely worth it. Honestly, if you are having company over especially, you may just want to double them up.
Step 1- The Filling
Spinach & Artichoke dip! Need I say more? This stuff is delicious by itself! Thankfully, this recipe makes enough to pair with chips as well, which is good because I spend half the time making these stuffed mushrooms picking at the dip. It’s my guilty pleasure. And if you are like me (not a mayo fan), do not be turned off by the mayonnaise in this recipe because it is the perfect addition and completely undetectable. This recipe is super easy too! SImply measure and chop everything and then add it to the pot to slowly melt and simmer until it is completely combined.
Step 1 in the best stuffed mushrooms that you will ever have.
- 1/2 C Mayonnaise
- 8 oz Cream Cheese
- 1/2 C Milk
- 8 oz Italian Style Shredded Cheese
- 1 can Artichokes Chopped
- 3 C Spinach Chopped
- 1/2 sm Onion Finely Chopped
- 1/2 C Grated Parmesan
- 1/2 Tbsp Salt
- 1/2 Tbsp Pepper
- 1 Tbsp Garlic Powder
Put all ingredients in a pan.
Simmer on low for 10 minutes. (Or until all ingredients are combined)
Stir occasionally to mix ingredients thoroughly.
Turn stove off when combined.
Step 2- The Mushrooms
Again, super simple! Be ready to get your hands a little dirty; or oily really. I prepare a strainer to place all the de-stemmed mushrooms in. Once they are washed, I use that same strainer to toss the mushrooms over the sink in some olive oil, salt, pepper, and garlic powder. Because I try to lessen my oily, cheese dishes mess I cover a baking sheet with foil and place the mushrooms stuffed side up so that they can be stuffed with the artichoke dip. Once stuffed, they get broiled for 5 minutes (after preheating the broiler) to achieve a beautiful charred look. The mushrooms come out perfectly cooked as well.
Step 2- Preparing the mushrooms & cooking.
- 2 lbs Mushrooms
- Olive Oil
- Garlic Powder
Pull stems out of mushrooms and place in a strainer.
Drizzle olive oil over mushrooms.
Toss to coat.
Sprinkle with salt, pepper, and garlic powder.
Toss to coat.
Place mushrooms stuffed-side up on a baking sheet.
Fill with spinach & artichoke dip.
Broil for 5 minutes.
Step 3- Pesto Sauce
This may seem a little unfitting, but trust me on this one. I am still not quite sure how exactly this even fits in with artichoke dip stuffed mushrooms, but it totally does! As my husband says “every step to these mushrooms just gets better and better!” Once again, this is a super simple step thanks to my Ninja food processor. It grinds up the basil and pine nuts so finely that everything blends to perfection.
*Hint- If you can’t find pine nuts, substitute for walnuts.
As before, just throw it all in together and blend it up for about 20 seconds, or until you achieve a smooth consistency. Normally I will buy one of those squirt bottles you find in the kitchen section at the store, but when I don’t have anyone to impress, I just place all of the pesto sauce into a plastic bag, clip the corner, and spread all over the finished mushrooms.
Create a delicious basil pesto sauce to compliment the mushrooms and give them the perfect level of acidity and balance.
- 3 C Basil Leaves
- 1/3 C Grated Parmesan
- 3 Garlic Cloves
- 1 Lemon Juiced
- 1/4 C Pine Nuts
- 1/2 C Olive Oil
- 1 tsp Salt
Place all ingredients into food processor.
Pulse until finely blended consistency.
Place into a squirt bottle or plastic bag (clip end).
Squeeze over broiled mushrooms.
Don’t those look absolutely delicious!