Spinach Dip-Stuffed Mushrooms |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 16 |
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I use a melon baller to hollow out the mushroom caps to make them easier to stuff. They also fit neatly into muffin tins or a deviled egg tray for traveling. Ingredients:
16 large fresh mushrooms |
2 cups fresh baby spinach, coarsely chopped |
1 tablespoon olive oil |
2 garlic cloves, minced |
1/2 cup reduced-fat sour cream |
3 ounces reduced-fat cream cheese |
1/3 cup shredded part-skim mozzarella cheese |
3 tablespoons grated parmesan cheese |
1/4 teaspoon salt |
1/4 teaspoon cayenne pepper |
1/4 teaspoon pepper |
Directions:
1. 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.
2. In a small bowl, combine the sour cream, cream cheese, mozzarella, Parmesan, salt, cayenne, pepper and spinach mixture. Stuff into mushroom caps.
3. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 12-15 minutes or until mushrooms are tender. Yield: 16 appetizers.
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