Papa's Pepper Spicy Stuffed Shrooms
(Courtesy of Spencer from @spencerthecook from Instagram ... )
It's a fact, I'm a mushroom junkie, in the best possible way. They are so delicious, a perfect meat substitute and so versatile! Combined that with my love for stuffing things and that's how I ended up creating the spicy stuffed shrooms. They are so savory, creamy, cheesey, hearty and spicy, it's everything you wanted but didn't know you needed! They are great as an appetizer, side, or even just a delicious snack!
1lb. Baby Bella mushrooms, cleaned
12oz. Frozen chopped spinach
14oz. Can quartered artichoke hearts
8oz. Cream cheese, softened
6oz. Smoked Gouda cheese, grated and divided in half
1/4C Freshly grated parmesan cheese
2t Worcestershire sauce
1t Granulated garlic
1/2t Onion powder
1/2t Mustard powder
1/2t Cumin (optional)
1T Lemon juice
1t Papa's Pepper premium spice blend (or more to your liking)
Salt/pepper to taste
Pre-heat over to 375°
Using a melon baller carefully remove the stems and the gills from the underside of the mushroom and place on a sheet pan, hollowed side up. Add spinach and lemon juice to sauté pan over medium-high heat and start to cook until all the water has evaporated. Drain artichokes thoroughly and cut into a medium dice. Add artichokes to spinach in sauté pan. Add all other ingredients, except half of the grated Gouda, to stand mixer bowl. Add spinach artichoke mixture to stand mixer bowl, mix on low until all ingredients are incorporated. Spoon mixture into piping bag and using piping bag fill hollowed out mushrooms with spinach/cheese mixture. Top each mushroom with a little of the remaining grated Gouda and a light sprinkle of Papa's Pepper premium spice blend if you dare! Into a pre-heated oven for 10-12 minutes until mushrooms are cooked and tops are golden brown. Serve with cold ranch or blue cheese dip sprinkled with chives. Enjoy!