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Spinach Dip-Stuffed Mushrooms Recipe

Spinach Dip-Stuffed Mushrooms Recipe

I use a melon baller to hollow out the mushroom caps to make them easier to stuff. They also fit neatly into muffin tins or a deviled egg tray for traveling. —Ashley Pierce, Brantford, Ontario
TOTAL TIME: Prep: 25 min. Bake: 15 min. YIELD:16 servings

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

Directions

  • 1. Preheat oven to 400°. 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.
  • 2. In a small bowl, combine sour cream, cream cheese, mozzarella, Parmesan, salt, cayenne, pepper and spinach mixture. Stuff into mushroom caps.
  • 3. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, 12-15 minutes or until mushrooms are tender. Yield: 16 appetizers.

Nutritional Facts

1 stuffed mushroom equals 48 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 94 mg sodium, 2 g carbohydrate, trace fiber, 3 g protein.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.