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Spinach Artichoke-Stuffed Mushrooms Recipe

Photo by: Taste of Home

Guests will think you fussed over these rich, creamy stuffed mushrooms, but they go together so easily! The flavorful artichoke filling makes this party appetizer something special. Amy Gaisford of Salt Lake City, Utah shares the recipe.

This recipe is:

Healthy

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30-35 Servings
Prep: 25 min. Bake: 20 min.

Ingredients

1 package (3 ounces) cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/3 cup shredded part-skim mozzarella cheese
4 tablespoons shredded Parmesan cheese, divided
3/4 teaspoon garlic salt
30 to 35 large fresh mushrooms

Directions

In a small bowl, beat the cream cheese, mayonnaise and sour cream. Stir in the artichokes, spinach, mozzarella cheese, 3 tablespoons Parmesan cheese and garlic salt.
Remove stems from mushrooms (discard stems or save for another use). Fill each mushroom cap with about 1 tablespoon of filling. Sprinkle with remaining Parmesan cheese.
Place on foil-lined baking sheets. Bake at 400° for 16-20 minutes or until mushrooms are tender. Yield: 30-35 appetizers.

Nutrition Facts: 1 mushroom equals 54 calories, 4 g fat (1 g saturated fat), 7 mg cholesterol, 115 mg sodium, 2 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange: 1 fat.

Spinach Artichoke-Stuffed Mushrooms published in Simple & Delicious March/April 2008, p27

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