MUSHROOMS:Artichoke Spinach Dip Stuffed Mushrooms

Photo by Lee C.
Adapted from keyingredient.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

Ingredients

  • 20-25

    crimini or white mushrooms

  • 4

    ounces (1/2 pkg) reduced-fat cream cheese, softened

  • 2/3

    cup light Hellman’s or Best Foods mayo (this brand really is best…less greasy and doesn’t separate as much)

  • One

    14-ounce can artichoke hearts, sqeezed to remove excess liquid and finely diced

  • 1

    cup frozen chopped spinach, thawed and squeezed dry

  • 2

    cloves garlic, minced

  • 1

    teaspoon Splenda/sugar

  • 1

    cup freshly grated Parmesan (not shredded – the powdery fresh from the deli-cheese case)

  • Pinch cayenne pepper

Directions

Preheat oven to 350 degrees. Wipe mushrooms clean; remove stems and gently scoop out the gills to make room for the filling. In a large bowl combine the cream cheese, mayo, diced artichoke hearts, spinach, garlic, Splenda, Parmesan, and cayenne. Fill each mushroom cap with 1 tablespoon of dip mixture. Place on a baking sheet (with sides, as the mushrooms will release liquid) and bake for 15-20 minutes, or until mushrooms are soft and the filling is golden. Serve warm. Makes approx 10 servings of 2 pieces each. Per Serving (2 pieces): Calories 81; Protein 7 g; Fat 3 g; Carbs 3 g; Sugar 0 g; Sodium 283 mg

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