• Prep Time: NA
  • Cooking Time: NA
  • Serves: 2

artichoke spinach dip-stuffed mushrooms

  • Recipe Submitted by on

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


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.

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