Stuffed Mushroom Dip

By CJKK

Instead of the usual bread bowl, this delicious spinach-cheese dip is served warm in large portobello mushroom caps...the flavor is exquisite and it's really easy to make.

Ingredients

• 4 large portabella mushrooms, stems removed
• 1 tablespoon olive oil
• 6 slices bacon, cooked and crumbled
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup shredded Swiss cheese
• 1 tablespoon minced garlic
• 1 teaspoon ground black pepper
• 10 ounces package chopped frozen spinach, thawed and well drained
• 1 medium onion, finely chopped (about 1/2 cup)

Details

Servings 24
Adapted from campbellskitchen.com

Preparation

Step 1

1 Heat the oven to 350°F.  Place the mushrooms, top-side down, onto a baking sheet.  Brush with the oil.  Bake for 5 minutes or until the mushrooms are just tender.  Let the mushrooms cool on the baking sheet on a wire rack for 10 minutes.

2 Reserve 4 teaspoons bacon.  Stir the cream cheese, mayonnaise, Swiss cheese, garlic, black pepper, spinach, onion and remaining bacon in a medium bowl.

3 Spoon about 3/4 cup spinach mixture into each mushroom cap.  Sprinkle with the reserved bacon.

4 Bake for 10 minutes or until the filling is hot.  Serve warm with the crackers for dipping.