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Spinach Artichoke-Stuffed Mushrooms

 Spinach Artichoke-Stuffed Mushrooms
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, Salt Lake City, Utah
30-35 ServingsPrep: 25 min. Bake: 20 min.


  • 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


  • Preheat oven to 400°. 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 16-20 minutes or until
  • mushrooms are tender.

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Spinach Artichoke-Stuffed Mushrooms (continued)

Directions (continued)

  • Yield: 30-35 appetizers.
Nutritional 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.