Spinach Dip-Stuffed Mushrooms Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
- 1/4 teaspoon salt
- 2 garlic cloves minced
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 3 tablespoons grated parmesan cheese
- 1/4 teaspoon cayenne pepper
- 1/2 cup reduced-fat sour cream
- 2 cups fresh baby spinach coarsely chopped
- 3 ounces reduced-fat cream cheese
- 1/3 cup shredded part-skim mozzarella cheese
- 16 large fresh mushrooms
- Carbohydrate 1.65834958022576 g
- Cholesterol 4.86070171409612 mg
- Fat 1.74464347439722 g
- Fiber 0.332481482013678 g
- Protein 1.60080911954688 g
- Saturated Fat 0.910234029802191 g
- Serving Size 1 1 serving (37g)
- Sodium 39.6886197998214 mg
- Sugar 1.32586809821208 g
- Trans Fat 0.164062661733246 g
- Calories 27 calories
Directions Preheat oven to 400degrees. Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small skillet, saute spinach in oil until wilted. Add garlic; cook 1 minute longer. In a small bowl, combine sour cream, cream cheese, mozzarella, Parmesan, salt, cayenne, pepper and spinach mixture. Stuff into mushroom caps. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, 12-15 minutes or until mushrooms are tender. Yield: 16 appetizers. Originally published as Spinach Dip-Stuffed Mushrooms in Healthy Cooking December/January 2013, p42 Nutritional Facts 1 stuffed mushroom equals 48 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 94 mg sodium, 2 g carbohydrate, trace fiber, 3 g protein. Print Add to Recipe Box Email a Friend
