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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 (about 1-1/2 pounds)
  • 1 tablespoon olive oil
  • 2 cups fresh baby spinach, coarsely chopped
  • 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, heat olive oil over medium heat. Add spinach; saute until wilted. Add garlic; cook 1 minute longer.
  • 2. Combine spinach mixture with remaining ingredients. Stuff into mushroom caps. Place in a 15x10-in. baking pan coated with cooking spray. Bake, uncovered, until mushrooms are tender, 12-15 minutes. Serve warm. Yield: 16 appetizers.

Nutritional Facts

1 stuffed mushroom: 44 calories, 3g fat (2g saturated fat), 9mg cholesterol, 100mg sodium, 1g carbohydrate (1g sugars, 0g fiber), 2g protein .

Reviews for Spinach Dip-Stuffed Mushrooms

Sort By :
MY REVIEW
shannonsm
Reviewed Apr. 16, 2013

"These were delicious, but I think next time I will put some breadcrumbs or something on top for little crunch."

MY REVIEW
buffy269
Reviewed Dec. 22, 2012

"My neighbor made these mushrooms for the Christmas party and I was completely impressed. We are now making them for our Christmas Eve dinner!!! Delicious"

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Wine Pairings

Light-Bodied White Wine

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