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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

Creamy Sage Potatoes

~ lindy

Creamy Sage Potatoes

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*5 Large Russet Potatoes, washed, peeled and sliced thin, in a food processor with slicer works great (Note: Soak potato slices in large bowl of water for 10 minutes or so to remove starch from potatoes, if desired)

*1 cup Heavy Cream

*12 Fresh Sage Leaves

*1 tablespoon Dried Minced Onions

*1/2 tablespoon Dried Minced Garlic

*1/8 teaspoon Cayenne Pepper OR Red Pepper Flakes to taste

*1/2 cup grated Asiago Cheese

*1/2 cup grated Parmesan Cheese

*1 cup Greek Yogurt

*Sea Salt and Black Pepper

*3 tablespoons Butter, topping

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Infused Cream:

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In a Stainless Steel Sauce pan on medium-low heat, simmer together: Cream, sage leaves, garlic, onions and red pepper flakes or cayenne pepper for 10-15 minutes until flavors infuse together.

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Then remove the sage leaves.

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Add to the infused sage cream mixture:

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*1/3 of the grated Asiago and Parmesan cheese, stir until combined.

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Stir in yogurt, sea salt and black pepper to taste. Set aside

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Potato Layering:

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In a deep 9″ x 13″ baking dish sprayed with cooking spray, layer the sliced potatoes adding salt and pepper to each layer, sprinkling over potatoes and adding a small amount of sage cream mixture drizzling over each layer. Add any of the remaining sage cream mixture to the top of layered potatoes and sprinkle with remaining cheese and dot with butter.

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Bake in preheated oven 350*F.

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Cook until potatoes are tender, 60 minutes covered with foil. Then 20 to 30 minutes uncovered. Cooking time may vary depending on how thick you cut the potato slices.

Enjoy!

Lindy