Spinach Dip-Stuffed Mushrooms

By srumbel

I use a melon baller to hollow out the mushroom caps to make them easier to stuff. They also fit neatly into muffin tins or a deviled egg tray for traveling. —Ashley Pierce, Brantford, Ontario

Read more: http://www.tasteofhome.com/recipes/spinach-dip-stuffed-mushrooms#ixzz3Hr117OCj

Ingredients

• 16 large fresh mushrooms
• 2 cups fresh baby spinach, coarsely chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/2 cup reduced-fat sour cream
• 3 ounces reduced-fat cream cheese
• 1/3 cup shredded part-skim mozzarella cheese
• 3 tablespoons grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon pepper
• Read more: http://www.tasteofhome.com/recipes/spinach-dip-stuffed-mushrooms#ixzz3Hr17ipZc

Preparation

Step 1

Preheat oven to 400°. Remove stems from mushrooms and set caps
aside; discard stems or save for another use. In a small skillet,
saute spinach in oil until wilted. Add garlic; cook 1 minute longer.
In a small bowl, combine sour cream, cream cheese, mozzarella,
Parmesan, salt, cayenne, pepper and spinach mixture. Stuff into
mushroom caps.
Place in a 15x10x1-in. baking pan coated with cooking spray. Bake,
uncovered, 12-15 minutes or until mushrooms are tender. Yield: 16
appetizers.

16 Servings

Nutritional Facts: 1 stuffed mushroom equals 48 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 94 mg sodium, 2 g carbohydrate, trace fiber, 3 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Read more: http://www.tasteofhome.com/recipes/spinach-dip-stuffed-mushrooms#ixzz3Hr1EE8Ry