Spinach-Artichoke Stuffed Mushrooms
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: about 2-1/2 dozen
I used this recipe when I was in a culinary-arts program and had to prepare an entire buffet by myself. It’s an impressive party appetizer yet comes together so easily. —Amy Gaisford, Salt Lake City, Utah
Ingredients
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3 ounces cream cheese, softened
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1/2 cup mayonnaise
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1/2 cup sour cream
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3/4 teaspoon garlic salt
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1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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1/3 cup shredded part-skim mozzarella cheese
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3 tablespoons shredded Parmesan cheese
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30 to 35 large fresh mushrooms, stems removed
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Additional shredded Parmesan cheese
Directions
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1.
Preheat oven to 400°. Mix first 4 ingredients. Stir in artichoke hearts, spinach, mozzarella cheese and 3 tablespoons Parmesan cheese.
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2.
Place mushrooms on foil-lined baking sheets, stem side up. Spoon about 1 tablespoon filling into each. Top with additional Parmesan cheese. Bake until mushrooms are tender, 16-20 minutes.
Nutrition Facts
1 stuffed mushroom: 51 calories, 4g fat (1g saturated fat), 4mg cholesterol, 116mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 2g protein.
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