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Spinach and Artichoke Dip Stuffed Mushrooms

A ready made dip from Aldi is used to stuff mushroom caps and then topped with panko bread crumbs and parmesan cheese.
Course Appetizer
Cuisine All-American
Keyword Fresh Mushrooms, panko, Parmesan Cheese, Spinach and Artichoke Dip
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 Servings
Author Lynn / Turnips 2 Tangerines
Cost $10.00


  • 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


  • 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