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Spinach & Artichoke Dip Stuffed Mushrooms

by on January 25, 2013 in Special Dietary Needs, Vegetarian January 25, 2013 Special Dietary NeedsVegetarian
See post on Keeping It Tasty’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Delicious spinach and artichoke dip stuffed into mushrooms. Great for appetizers or parties!

Ingredients

  • 20  Baby Bella Mushrooms
  • 14 ounces, weight Canned Artichoke Hearts
  • 1 cup Chopped Spinach
  • 1 cup Grated Parmesan, Plus More To Sprinkle On Top
  • ⅔ cups Mayonnaise
  • 4 ounces, weight Reduced Fat Cream Cheese
  • 2 cloves Garlic
  • 1 teaspoon Splenda
  • 1 pinch Cayenne Pepper

Preparation

1. Cut out a depression in each mushroom cap.
2. Drain the artichokes. Squeeze each heart to remove the excess liquid, then chop them finely.
3. Mix the chopped artichokes and all of the remaining ingredients together and then fill each mushroom cap with the mixture.
4. Sprinkle a bit of Parmesan on top and pop it in the oven at 350ºF for about 15-20 minutes.
5. Serve and enjoy!

Recipe from Eating Well … Living Thin(ner).

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mayasmom on 2.4.2013

So delicious and easy. I felt like they were a pretty healthy choice amidst all the other super bowl snacks. Thanks for the great recipe will be making these again and again.

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