Spinach Dip-Stuffed Mushrooms Recipe

By GratefulSea

Ingredients

• 16 large fresh mushrooms
• 2 cups fresh baby spinach, coarsely chopped
• 1 tablespoon olive oil
• 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

Details

Servings 16
Adapted from tasteofhome.com

Preparation

Step 1

Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small skillet, saute spinach in oil until wilted. Add garlic; cook 1 minute longer.


In a small bowl, combine the sour cream, cream cheese, mozzarella, Parmesan, salt, cayenne, pepper and spinach mixture. Stuff into mushroom caps.


Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 12-15 minutes or until mushrooms are tender. Yield: 16 appetizers.