Katie Lee Biegel's Spinach Artichoke Dip Stuffed Mushrooms | The Kitchen

Stuffed mushrooms and spinach artichoke dip are two of the best appetizers, so why not put them together? These are sure to be the hit of the cocktail hour and really perfect to make ahead. You can either keep them in the fridge and pop in the oven before serving, or freeze them and bake a little longer from frozen. #FoodNetwork #KatieLee #TheKitchen #StuffedMushrooms Watch Katie on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT! Get the recipe ► https://foodtv.com/40LgMcl Subscribe to Food Network's YouTube ► https://foodtv.com/3wzBjU0 Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Spinach Artichoke Dip Stuffed Mushrooms RECIPE COURTESY OF KATIE LEE Level: Easy Total: 1 hr 5 min Active: 40 min Yield: 4 to 6 servings Ingredients Mushrooms: 16 to 20 small to medium cremini mushrooms 2 tablespoons extra-virgin olive oil 1/2 teaspoon kosher salt, plus more for sprinkling One 9-ounce can artichokes in water, drained, or frozen and thawed 5 ounces frozen spinach, thawed and squeezed 1 clove garlic 4 ounces cream cheese, at room temperature 1/4 cup mayonnaise 1/4 cup grated Parmesan 3 large fresh basil leaves 1/2 teaspoon freshly ground black pepper Breadcrumbs: 1 tablespoon unsalted butter 1/3 cup panko breadcrumbs 2 tablespoons grated Parmesan 2 tablespoons minced fresh parsley Kosher salt and freshly ground black pepper Directions For the mushrooms: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Remove the stems of the mushrooms, then spoon out the remaining insides of the mushroom caps. Toss the mushroom caps in the olive oil until coated, then place on the prepared baking sheet. Sprinkle the mushrooms with salt. In a food processor, combine the artichokes, spinach and garlic. Pulse to combine. Add the cream cheese, mayonnaise, Parmesan, basil, salt and pepper. Pulse until well combined. Place the filling into a resealable plastic bag or pastry bag and cut a fairly large hole at the end. For the breadcrumbs: In a medium skillet, melt the butter over medium heat. Add the panko and cook, stirring constantly, until golden brown. Transfer to a medium bowl. Stir in the Parmesan and parsley. Season with salt and pepper. Fill each mushroom with the spinach artichoke mixture and press the breadcrumb mixture into the top. Bake until the mushrooms are tender, 20 to 25 minutes. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork Katie Lee Biegel's Spinach Artichoke Dip Stuffed Mushrooms | The Kitchen | Food Network https://youtu.be/Ig1zSwLlMnE