Spinach Dip-Stuffed Mushrooms

By mamapig

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, OntarioPreheat oven to 400°

Remove stems from mushrooms. Set aside. In a small skillet heat olive oil over medium heat. Add spinach and saute until wilted. Add garlic, cook 1 minute longer.

Combine spinach mixture with remaining ingredients. Spoon into mushroom caps. Place in a 15x10" baking pan coated with cooking spray. Bake, uncovered, until mushrooms are tender, 12-15 minutes. Serve warm.

Ingredients

• 16 lg mushrooms (ab 1 1/2 pounds
• 1 Tbsp. olive oil
• 2 cup fresh baby spinach, coarsley chopped
• 2 garlic cloves, minced
• 1/2 cup reduced fat sour cream
• 3 oz. reduced fat cream cheese
• 1/3 cup shredded part skim mozzarella cheese
• 3 Tbsp. grated Parmesan cheese
• 1/4 tsp. salt
• 1/4 tsp. cayenne pepper
• 1/4 tsp. peper

Preparation

Step 1

Preheat oven to 400°

Remove stems from mushrooms. Set aside. In a small skillet heat olive oil over medium heat. Add spinach and saute until wilted. Add garlic, cook 1 minute longer.

Combine spinach mixture with remaining ingredients. Spoon into mushroom caps. Place in a 15x10" baking pan coated with cooking spray. Bake, uncovered, until mushrooms are tender, 12-15 minutes. Serve warm.