I am enjoying leftover turkey pizza, as I write this post.. Yum! It was worth the anticipation. I am so glad that I found this recipe last year, and I am sure it will become a yearly tradtion. I wanted to share another recipe I came across this year, that I am sure we will also want to eat year after year.
On Wednesday, I bought a tub of Alouette spinach and artichoke cheese dip on sale at Meijer. I had intitially intended to serve the cheese with crackers, and make a stuffed mushroom recipe that uses stuffing. When I opened the package, I saw there was a cheesy stuffed recipe on the inside of the label. It called for only 3 ingredients.
mushroom caps
Alouette spinach and artichoke cheese
seasoned breadcrumbs
I filled each mushroom cap with a spoonful of the dip. Once they were all filled I sprinkled the breadcrumbs on top of each one. I used some Panko breadcrumbs that were white, so they are hard to see in the picture. I believe almost any kind of breadcrumbs will work for this recipe. Bake the mushrooms in a 375 degree over for 12-15 minutes. The combination of the mushrooms and spinach artichoke flavors was really good together. It was easy to eat several at a time, so you will want to make plenty if you are serving a crowd. I already have requests to make these again, and since they are so quick and simple, I definitely will.
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