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Heat Level: Medium
Category: Appetizer - Dips, Snack

INGREDIENTS:
  • ½ cup Rustlin’ Rob’s Cheddar Bacon Cheese Ball Mixture, softened
  • ½ cup sour cream
  • 1 can (14 oz) water-packed artichoke hearts, rinsed, drained, and chopped fine
  • 1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
  • 1/3 cup shredded part-skim mozzarella cheese
  • 3 tbsp shredded parmesan cheese
  • About 30 large fresh mushrooms, stems removed
  • 1 lb. pkg bacon cooked crisp, chopped fine
  • 1 tsp. Rustlin’s Rob’s Rattlesnake Bite, sprinkled on mushrooms *optional
DIRECTIONS:
  1. Preheat oven to 400°. Add sour cream to cheese ball mixture. Stir in artichoke hearts, spinach, mozzarella cheese, and parmesan cheese.
  2. Place mushrooms on foil-lined baking sheets, stem side up. Spoon about 1 tablespoon filling into each (not heaping).
  3. Bake for 15 minutes; remove them from oven, top with bacon, then cook for an additional 5 minutes.

Additional Rustlin' Rob's products

 

NOTE: Before we topped it with bacon, Rob likes a dash of Rustlin’ Rob’s Rattlesnake Bite on each mushroom to kick it up a notch.
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Rustlin Robs Gourmet Food

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