Wednesday, March 13, 2013

Spinach and Artichoke Stuffed Mushrooms


If I am being honest, I must admit that if I go to a restaurant and see spinach and artichoke dip anywhere on their menu it is a pretty safe bet that I am going to be ordering it!  It has to be one of my all time favorite appetizers in the world.  

With the right combination of cheese, spinach and chunks of artichokes how can anyone go wrong especially when coupled with a warm, salt tortilla chip?

You can't, that is the simple answer!

When I was recently playing on Pinterest, because that is seriously one of my favorite past times, along with being an amazing resource of recipes, I came across this little gem.

My family seems to love all different kinds of stuffed mushrooms so I thought it stood a pretty solid chance making it through the semi-finals of getting chosen for Sunday dinner.

Alas, it was chosen, made and devoured!  There was so much filling left over in fact that I just put that in a ramekin, heated it up with the mushrooms and served that along side with some Triscuits and pita chips!

Spinach and Artichoke Stuffed Mushrooms

20-25 crimini or white mushrooms
4 ounces (1/2 pkg) reduced-fat cream cheese, softened
2/3 cup light Hellman’s or Best Foods mayo
(this brand really is best…less greasy and doesn’t separate as much)
One 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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