My book club recently read Splintered by A.G. Howard and I got to host the book party at my house. I love hosting b/c I have an excuse to bake and make yummy food. With Splintered being a modern twist of the fairy tale Alice in Wonderland I got to have a lot of fun with the food.
I actually had to work the day of Book Club so I was able to get everything made in a couple hours after work. However, it was a good thing I have two ovens and a husband that took care of dinner.
These recipes are simple and easy to make, and I 'm going to share each and every one with you over the next week.
I made the above "Shrink Me" Mushroom Shaped Sugar Cookies, and shown below is the most delicious "Drink Me" Lemon Water you'll ever drink.
These "Eat Me" Peanut Butter Chocolate Chip Shortbread Cookies are down right delicious.
If you recall the Alice in Wonderland story Alice is given a mushroom by the caterpillar. He informs her that one side of the mushroom will make her shorter (Shrink Me) and the other side will make her taller (Grow Me). Clearly, delicious savory stuffed mushrooms will make you grow. :)
Today, you get the recipe of this savory dish. Enjoy!
Easy Spinach Artichoke Parmesan Dip Stuffed Mushrooms
Recipe: Alohamora adapted from WearyChef
Active Time: 25 minutes
Inactive Time: 25 minutes
Servings: 10-20 people, easy recipe to adjust amounts
1 (16-24oz) pkg baby portobello mushrooms
2 Tbsp olive oil
1/4 tsp salt
1/4 tsp garlic powder
2 c. spinach artichoke Parmesan dip (I love the one I get at Costco, but any will do)
- Preheat oven to 350 degrees.
- Mix the olive oil, salt, and garlic powder in a small bowl or ramekin.
- Remove the mushrooms (I got a big pkg of mushrooms at Costco for a great price) stems (they should easily pop out if you move the stem around a bit). Use a vegetable brush to scrub and clean the mushrooms. You can clean the mushrooms in cold water and then let them dry, but I prefer to scrub them good and hard.
- Using a basting brush or your fingers to rub the outside of the mushrooms with the olive oil mixture.
- Place your mushrooms open side up on a jelly roll pan, 9x13 baking pan, or a baking dish of choice.
- Use a small spoon to scoop the cold spinach artichoke dip into the mushroom openings. Press the dip down to make sure it fills the mushroom. Once you've pressed the dip down add a little more dip to round off the look. The more dip you get into each mushroom the better.
- Bake the stuffed mushrooms at 350 for 20-25 minutes until the filling is hot and the mushrooms are softer.
- Enjoy! Serve hot!
- Store leftovers in refrigerator. Reheat leftovers in the oven at 300 degrees until warm.
Happy Easy and Simple Spinach Artichoke Parmesan Dip Stuffed Mushroom eating!
Happy Alice in Wonderland Party/Book Club fun!