Gluten-Free JOC Appetizer - Baked Spinach and Artichoke Stuffed Mushrooms

Ingredients:

12 large gluten-free mushrooms, cleaned and stems removed
1 cup gluten-free frozen chopped spinach, thawed and drained
1/2 cup gluten-free artichoke hearts, chopped
1/2 cup gluten-free cream cheese, softened
1/4 cup gluten-free grated Parmesan cheese
2 cloves garlic, minced
1/4 teaspoon gluten-free onion powder
Salt and gluten-free black pepper to taste
Gluten-free breadcrumbs for topping (optional)

Instructions:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a bowl, combine the drained gluten-free chopped spinach, chopped gluten-free artichoke hearts, softened gluten-free cream cheese, gluten-free grated Parmesan cheese, minced garlic, gluten-free onion powder, salt, and gluten-free black pepper. Mix well until all ingredients are thoroughly combined.

Stuff each cleaned gluten-free mushroom cap with a generous spoonful of the spinach and artichoke mixture.

If desired, sprinkle gluten-free breadcrumbs over the stuffed mushrooms for added texture.

Place the stuffed mushrooms on the prepared baking sheet.

Bake in the preheated oven for about 20-25 minutes or until the mushrooms are tender and the filling is hot and slightly golden on top.

Remove from the oven and let them cool slightly before serving.

Serve these gluten-free Baked Spinach and Artichoke Stuffed Mushrooms as a flavorful appetizer.

Enjoy these savory and gluten-free Baked Spinach and Artichoke Stuffed Mushrooms as a delightful appetizer!