Are you a big fan of spinach artichoke dip like I am? Spinach and artichoke is a pretty popular combination and when you meld that together with creamy cheese, the flavors and textures are undeniably delicious. The dip is a great item to serve at parties alongside chips. But why not personalize it a little bit more by stuffing individual mushroom tops with the decadent dip! These baby bells make the perfect vehicle for serving those scoops of creamy green goodness.
These little mushrooms are filled to the rim with my favorite spinach artichoke dip and then topped with finely ground walnuts and parmesan cheese. Ground walnuts make a great substitute for bread crumbs while adding a wholesome nutty flavor.
I decided to pair these little guys with an Oloroso Sherry. I like to switch up my beverage options for guests and introduce them to things they might not have on an every day basis. Oloroso usually has a dark amber color and becomes darker the longer it ages. It also has a slightly nutty flavor to it which I thought syncs well with the nutty flavor the mushrooms have because of the walnuts.
So if you are looking for a good appetizer option and want to please a crowd, scroll on down below for the recipe!
*Oloroso provided courtesy of Sherry Wines Jerez. Recipe and opinions are my own