Spinach Artichoke-Stuffed Mushrooms |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 30 |
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Guests will think you fussed over these rich, creamy stuffed mushrooms, but they go together so easily! The flavorful artichoke filling makes this party appetizer something special. Ingredients:
1 package (3 ounces) cream cheese, softened |
1/2 cup mayonnaise |
1/2 cup sour cream |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1/3 cup shredded part-skim mozzarella cheese |
4 tablespoons shredded parmesan cheese, divided |
3/4 teaspoon garlic salt |
30 to 35 large fresh mushrooms |
Directions:
1. Preheat oven to 400°. In a small bowl, beat the cream cheese, mayonnaise and sour cream. Stir in the artichokes, spinach, mozzarella cheese, 3 tablespoons Parmesan cheese and garlic salt.
2. Remove stems from mushrooms (discard stems or save for another use). Fill each mushroom cap with about 1 tablespoon of filling. Sprinkle with remaining Parmesan cheese.
3. Place on foil-lined baking sheets. Bake 16-20 minutes or until mushrooms are tender. Yield: 30-35 appetizers.
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