Spinach Dip-Stuffed Mushrooms

By á-382

Ingredients

• 16 large fresh mushrooms (about 1-1/2 pounds)
• 1 tablespoon olive oil
• 2 cups fresh baby spinach, coarsely chopped
• 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

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, heat olive oil over medium heat. Add spinach; saute until wilted. Add garlic; cook 1 minute longer.
2. Combine spinach mixture with remaining ingredients. Stuff into mushroom caps. Place in a 15x10-in. baking pan coated with cooking spray. Bake, uncovered, until mushrooms are tender, 12-15 minutes. Serve warm. Yield: 16 appetizers.