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Stuffed mushrooms recipe
Bag of baby spinach, washed (I get the organic)
2 tbsp minced garlic
quartered artichoke hearts cut up (2 cans)
Cream cheese (i use fat free, or reduced fat) - 2 packs
i can of cream of mushroom soup (I use my homemade, but that's a whole lot more difficult)
half stick butter
italian cheese blend
onion powder and garlic powder (optional)
Over Medium heat: Melt the butter, and saute the spinach, artichoke and minced garlic. Once the spinach is cooked down, add the cream cheese. Stir frequently. Once the cream cheese is completely melted, add the cream of mushroom soup, and half a cup of the italian cheese blend. Sprinkle onion powder and garlic powder to taste.
Reduce heat to low and simmer for about 20 minutes.
For stuffed mushrooms:
Get portabello caps. Clean them and remove stems. Spoon mixture inside the cap and bake for 15 minutes.
For puff pastries: use cooled stuffing
Use puff pastry sheets. Defrost the sheet and cut it into 4ths.
For small pastries, spoon mixture in the middle, fold diagonally and press edges together firmly. Wipe down with an eggwash (an egg, beaten, with a few tablespoons of water) and bake at 350 until golden brown (about 15-20 minutes)
