Spinach Ar­ti­choke-Stuffed Mush­rooms

PREP: 20 min. BAKE: 20 min. MAKES: about 2¹ ₂ dozen

Simple & Delicious - - ON THE SIDE - —Amy Ga­is­ford, Salt Lake City, UT

3 oz. cream cheese, soft­ened 1/2 cup may­on­naise

1/2 cup sour cream

³/4 tsp. gar­lic salt

1 can (14 oz.) wa­ter-packed ar­ti­choke hearts, rinsed, drained and chopped pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry 1/₃ cup shred­ded part-skim

moz­zarella cheese

3 Tbsp. shred­ded Parme­san cheese 30 to 35 large fresh mush­rooms, stems re­moved

Ad­di­tional shred­ded Parme­san cheese, op­tional 1

1. Pre­heat oven to 400¡. Mix first four in­gre­di­ents. Stir in ar­ti­choke hearts, spinach, moz­zarella cheese and 3 Tbsp. Parme­san cheese.

2. Place mush­rooms on foil-lined bak­ing sheets, stem side up. Spoon about 1 Tbsp. fill­ing into each. Top with ad­di­tional Parme­san cheese if de­sired. Bake un­til mush­rooms are ten­der, 16-20 min­utes.

PER MUSH­ROOM 51 cal., 4g fat (1g sat. fat), 4mg chol., 116mg sod., 2g carb. (0 sug­ars, 0 fiber), 2g pro.

Your guests will think you fussed over these rich, creamy stuffed mush­rooms, but they come to­gether so eas­ily. The fla­vor­ful ar­ti­choke fill­ing makes this party ap­pe­tizer some­thing spe­cial.

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