Side Pannel
artichoke spinach dip-stuffed mushrooms
artichoke spinach dip-stuffed mushrooms
- Recipe Submitted by ADMIN on 11/12/2015
Category: Mashrooms
Ingredients List
- 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.
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.
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