Spinach Artichoke Dip Stuffed Mushrooms (video)
Try this Spinach Artichoke Dip Stuffed Mushrooms (video) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon italian seasoning
- 1/2 teaspoon italian seasoning
- 1 cup chopped artichoke hearts
- 1/4 cup breadcrumbs
- 2 ounces cream cheese softened
- 1 pound whole white mushrooms (about 2 inches wide)
- 1 cup wilted spinach (5 ounces fresh - see note)
- 1/3 upplain fat free greek yogurt or light mayo (i lik
- 1/3 upshredded parmesan cheese
- 1 heaping teaspoon minced garlic
- salt and pepper to taste (i use about 1/2 teaspoon
- 3 tablespoons shredded parmesan cheese
- Carbohydrate 7.31097311899711 g
- Cholesterol 12.194825135145 mg
- Fat 4.42791098632037 g
- Fiber 0.441187500712675 g
- Protein 2.77085682352985 g
- Saturated Fat 2.37576208187849 g
- Serving Size 1 1 -10 (97g)
- Sodium 141.104614738911 mg
- Sugar 6.86978561828444 g
- Trans Fat 0.573265475008185 g
- Calories 80 calories
Preheat oven to 400 degrees and lightly grease a baking dish. Remove stems from the mushrooms.Mix together spinach, greek yogurt (or mayo), cream cheese, parmesan cheese, garlic, and Italian seasoning. Stir in the artichoke hearts and salt and pepper to taste.Use a spoon to scoop a small amount of the spinach artichoke mixture and gently press into the mushrooms to fill them. Place in prepared baking dish.Stir together bread crumbs, remaining parmesan cheese, and Italian seasoning. Sprinkle on top of the stuffed mushrooms.Cover dish with foil and bake for 15-20 minutes - uncover for the last 5 minutes or so. The mushrooms should be tender and the topping lightly browned. Serve warm.
