Dips/Salsa

Spinach Artichoke Dip Stuffed Mushrooms

~ lindy

Spinach Artichoke Dip Stuffed Mushrooms

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**Crimini/Baby Bella Mushrooms, rinsed and dried with paper towels (This recipe makes more than enough to fill 25-30 mushrooms)

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Mushroom Filling Ingredients:

*1 (9) ounce frozen chopped Spinach, thawed and extra water squeezed from spinach (I like to drain and squeeze spinach in paper towels), chop again

*1 (14) ounce can Quartered Artichoke Hearts, drained and chopped

*2 tablespoons Sour Cream

*6 Tablespoons Greek Yogurt

*1/3 cup Shredded Parmesan Cheese, more for topping

*1/2 teaspoon Red Pepper Flakes

*1/4 teaspoon Garlic Powder

*1/4 teaspoon Freshly Ground Pepper

Sea Salt to taste

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Combine the above mushroom filling ingredients except for the mushrooms and mix together.

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Remove the stems of the mushrooms and use them later as desired or discard. Stuff each mushroom with mushroom filling.

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Bake in an 350*F. oven for 15-20 minutes. Top with extra cheese as desired.

Recipe adapted from Snixy Kitchen

Enjoy!

Lindy

Baked Jumbo Lemon Shrimp

~ lindy

Baked Jumbo Lemon Shrimp

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*12 ounce Package (21-25) Jumbo Shrimp, She’ll on, EzPeel, Tail on, de-veined, if desired (rinse shrimp thoroughly)

*1/4-1/3 cup Extra Light Olive Oil

*Juice 1 Lemon

*10-12 dashes Tabasco Sauce, or to taste

*Fresh Black Pepper, to taste, use more than you would think to use

*1/2 Kosher Salt or to taste

*3-4 cloves Garlic, pressed or grated, optional

*2-3 tablespoons Worcestershire Sauce

*2 pinches Red Pepper Flakes or to taste

*Square (1/2 cup) Cold Butter, sliced

*Chopped Fresh Parsley, Garnish, optional

*1/2 Baking Sheet

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**Serve with French Baguette or Artisan Bread, sliced.  Use the butter drippings from the shrimp for bread dipping.

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Place frozen Shrimp in a flat layer onto 1/2 baking sheet. Then layer/sprinkle the remains ingredients and then broil on high in the oven, on the middle rack for 10 minutes or until Pink a little white and opaque in color.

Enjoy!

Lindy