Spinach Artichoke-Stuffed Mushrooms
PREP: 20 min. BAKE: 20 min. MAKES: about 2¹ ₂ dozen
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
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.