Friday, December 9, 2011

Spinach Artichoke Dip-Stuffed Mushrooms


I love stuffed mushrooms.  I love spinach artichoke dip.  What a great combination of the two!!!  Not only did I enjoy these, Serena loved them too!  I had enough stuff leftover that I made a separate dish of just the dip to use later in the week with crackers for a quick snack.

Spinach Artichoke Dip-Stuffed Mushrooms
Eating Well Living Thin

20-25 white mushrooms
4 ounces (1/2 pkg) reduced-fat cream cheese, softened
2/3 cup light Hellman’s mayo
14-ounce can artichoke hearts, sqeezed to remove excess liquid and finely diced
1 cup frozen chopped spinach, thawed and squeezed dry
2 cloves garlic, minced
1 teaspoon Splenda/sugar
1 cup freshly grated Parmesan (not shredded – the powdery fresh from the deli-cheese case)
Pinch cayenne pepper

Preheat oven to 350 degrees. Wipe mushrooms clean; remove stems and gently scoop out the gills to make room for the filling.

In a large bowl combine the cream cheese, mayo, diced artichoke hearts, spinach, garlic, Splenda, Parmesan, and cayenne. Fill each mushroom cap with 1 tablespoon of dip mixture. Place on a baking sheet (with sides, as the mushrooms will release liquid) and bake for 15-20 minutes, or until mushrooms are soft and the filling is golden. Serve warm. Makes approx 10 servings of 2 pieces each.

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