Spinach Artichoke-Stuffed Mushrooms

By Gilmore

Ingredients

• 1 package (3 ounces) cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/3 cup shredded part-skim mozzarella cheese
• 4 tablespoons shredded Parmesan cheese, divided
• 3/4 teaspoon garlic salt
• 30 to 35 large fresh mushrooms

Details

Servings 30
Adapted from tasteofhome.com

Preparation

Step 1

In a small bowl, beat the cream cheese, mayonnaise and sour cream. Stir in the artichokes, spinach, mozzarella cheese, 3 tablespoons Parmesan cheese and garlic salt.

Remove stems from mushrooms (discard stems or save for another use). Fill each mushroom cap with about 1 tablespoon of filling. Sprinkle with remaining Parmesan cheese.

Place on foil-lined baking sheets. Bake at 400° for 16-20 minutes or until mushrooms are tender. Yield: 30-35 appetizers.