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.
Servings 4 Servings
- 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