Spinach and Artichoke Tzatziki Stuffed Mushrooms
Spinach and Artichoke Tzatziki Stuffed Mushrooms
For me this holiday season has been all about ease of preparation. What can be made in as little time as possible, with limited counter space? The answer; Spinach and Artichoke Tzatziki Stuffed Mushrooms. Made with only 5 ingredients, this easy recipe fits the bill. Above all, they’re really, really good!
Spinach and Artichoke Tzatziki, Aldi
Normally I would be the first to say, make the spinach and artichoke tzatziki from scratch. Since this hasn’t been a normal year, let’s make an exception and go the convenience route. Aldi has some really good ready made dips and tzatziki sauce. Our favorites are spinach and artichoke tzatziki and cucumber dill tzatziki. When trying out new dips, you might need to buy a few too weed out the ones you like and don’t like but don’t you have to do that regardless of where you shop? We’ve served Spinach and Artichoke tzatziki sold at Aldi many times before with crackers. The Cucumber Dill Tzatziki is delicious with fish and served with gyros. I think the name brand is Park Street Deli.
My hubby and I have both recently rediscovered stuffed mushrooms and we can’t seem to get enough of them. I thought, why not stuff cremini mushrooms with our favorite dip or tzatziki? Fast, easy and inexpensive too. Two-8 oz. pkgs. of mushrooms cost $5.00, 1-1o oz. container of spinach and artichoke tzatziki was $2.49. I had the panko bread crumbs, black pepper Parmesan cheese and sunflower oil from a previous batch of stuffed mushrooms. For under $10.00 we were able to enjoy a delicious first course.
Up Next: Drink Hot Dr Pepper Today
Portobello Mushroom Caps
The next mushroom I’m going to stuff will be the large, portobello mushroom cap. I’ve used them many times as a bun for grilled hamburgers, in place of the usual hamburger bun. The most important thing to remember when stuffing the caps is to completely remove the stem and to remove part if not all of the gills. Portobello mushroom caps make a great low carb or vegetarian option. They’re meaty, very filling and dang tasty.
Spinach and Artichoke Dip Stuffed Mushrooms
Ingredients
- 2- 8 oz packages fresh cremini mushrooms
- 1- 10 oz container Spinach and Artichoke Dip
- 1 1/2 cups Panko bread crumbs
- 1/2 cup freshly grated Parmesan cheese, divided
- sunflower oil
Instructions
- Remove stems from mushrooms, discard. Wipe mushrooms with a damp paper towel.
- In a small bowl mix together panko bread crumbs and half of the grated parmesan cheese, set remaining cheese aside. Drizzle a small amount of sunflower oil in the bottom of a shallow baking dish.
- Using a small spoon, fill the mushroom caps with dip. Sprinkle the panko/cheese mixture on top of dip. Place mushrooms in a shallow baking dish. Top each mushroom with remaining parmesan cheese.
- Bake at 350 degrees for the 45 minutes
Try some of our other mushroom recipes.