FAMILY FEATURES

Bringing an element of elegance to your holiday celebration is easy when you start with party-pleasing ingredients.

Spinach and Artichoke Stuffed Mushroom Caps

Recipe created by The Lemon Bowl on behalf of Milk Means More

Prep time: 20 minutes

Cook time: 25 minutes

Servings: 24

24 large mushrooms, stemmed and reserved

1 tablespoon olive oil

1 clove garlic, grated

1 teaspoon salt

½ teaspoon black pepper

2 cups chopped frozen spinach, thawed and drained

1 can artichoke hearts, roughly chopped

2 cups crumbled feta cheese

½ cup minced onion

1 pinch chili flakes

1 pinch minced scallions

Heat oven to 350 F and place mushroom caps in single layer on baking sheet lined with foil. Mince reserved mushroom stems and heat olive oil in large saute pan over medium-high heat. Add garlic and mushroom stems to pan along with salt and pepper. Saute 2-3 minutes, or until mushrooms are softened. Add spinach and artichoke hearts to pan and cook until heated through, about 3-4 minutes. Remove from heat and place mixture in large mixing bowl. Stir in feta cheese and onion. Adjust seasoning, to taste.

Using small cookie scoop, add 2 tablespoons filling to each mushroom cap. Bake mushrooms 20-25 minutes, or until mushroom caps are softened. Sprinkle with chili flakes and minced scallions to serve.

Source: United Dairy Industry of Michigan