Spinach Artichoke Dip Stuffed Mushrooms (video)
Tender oven-baked mushrooms stuffed with cheesy spinach and artichoke dip and topped with a parmesan crumb mixture! An easy and elegant appetizer with amazing flavor!
Servings:8 servings
Ingredients
- 1 pound whole white mushrooms, (about 2 inches wide)
- 1 cup wilted spinach, (5 ounces fresh - see note)
- ⅓ cup plain fat free greek yogurt , OR light mayo (I like to use a combination of both)
- 2 ounces cream cheese, softened
- ⅓ cup shredded parmesan cheese
- 1 teaspoon minced garlic
- ¼ teaspoon Italian seasoning
- 1 cup chopped artichoke hearts
- salt and pepper to taste, (I use about ½ teaspoon salt and ¼ teaspoon black pepper)
Topping
- ¼ cup breadcrumbs
- 3 tablespoons shredded parmesan cheese
- ½ teaspoon Italian seasoning
Instructions
- Preheat oven to 400 degrees and lightly grease a baking dish. Remove stems from the mushrooms.
- Mix together spinach, greek yogurt (or mayo), cream cheese, parmesan cheese, garlic, and Italian seasoning. Stir in the artichoke hearts and salt and pepper to taste.
- Use a spoon to scoop a small amount of the spinach artichoke mixture and gently press into the mushrooms to fill them. Place in prepared baking dish.
- Stir together bread crumbs, remaining parmesan cheese, and Italian seasoning. Sprinkle on top of the stuffed mushrooms.
- Cover dish with foil and bake for 15-20 minutes - uncover for the last 5 minutes or so. The mushrooms should be tender and the topping lightly browned. Serve warm.
Notes
You can use 1 cup of frozen and thawed spinach or 5 ounces fresh baby spinach leaves, roughly chopped, boiled til wilted, and squeezed of excess liquid.
Nutrition
Calories: 103 kcal, Carbohydrates: 9 g, Protein: 7 g, Fat: 5 g, Saturated Fat: 3 g, Cholesterol: 14 mg, Sodium: 404 mg, Potassium: 287 mg, Fiber: 2 g, Sugar: 3 g, Vitamin A: 2438 IU, Vitamin C: 2 mg, Calcium: 120 mg, Iron: 1 mg