Artichoke Spinach Dip Stuffed Mushrooms
I found this recipe on Thin Eating Well, Living 's website. Lance and I are serious mushroom fans and probably eat a few lbs of them a week, so I was immediately drawn to a recipe that paired cheese (another favorite) with mushrooms!
I altered the recipe a bit and the results are so yummy!
Enjoy...
20-25 crimini or white mushrooms
4 ounces (1/2 pkg) cream cheese, softened
2/3 cup mayonnaise
One 14-ounce can artichoke hearts, squeezed to remove excess liquid and finely diced
1 cup frozen chopped spinach, thawed and squeezed dry
2 cloves garlic, minced
1 teaspoon sugar
1 cup freshly grated Parmesan (not shredded – the powdery fresh from the deli-cheese case)
Pinch cayenne pepper
4 ounces (1/2 pkg) cream cheese, softened
2/3 cup mayonnaise
One 14-ounce can artichoke hearts, squeezed to remove excess liquid and finely diced
1 cup frozen chopped spinach, thawed and squeezed dry
2 cloves garlic, minced
1 teaspoon 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, sugar, 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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