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Spinach-Artichoke Stuffed Mushrooms

I used this recipe when I was in a culinary-arts program and had to prepare an entire buffet by myself. It’s an impressive party appetizer yet goes together so easily. —Amy Gaisford, Salt Lake City, Utah
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    about 2-1/2 dozen

Ingredients

  • 3 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3/4 teaspoon garlic salt
  • 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
  • 3 tablespoons shredded Parmesan cheese
  • 30 to 35 large fresh mushrooms, stems removed
  • Additional shredded Parmesan cheese

Directions

  • Preheat oven to 400°. Mix first 4 ingredients. Stir in artichoke hearts, spinach, mozzarella cheese and 3 tablespoons Parmesan cheese.
  • Place mushrooms on foil-lined baking sheets, stem side up. Spoon about 1 tablespoon filling into each. If desired, top with additional Parmesan cheese. Bake until mushrooms are tender, 16-20 minutes.
Nutrition Facts
1 stuffed mushroom: 51 calories, 4g fat (1g saturated fat), 4mg cholesterol, 116mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 2g protein.
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