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Spinach Artichoke-Stuffed Mushrooms Recipe

  • 45minutes

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Source: www.tasteofhome.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 package (3 ounces) cream cheese, softened

  2. 1/2 cup mayonnaise

  3. 1/2 cup BREAKSTONE'S® Sour Cream

  4. 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped

  5. 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

  6. 1/3 cup shredded part-skim mozzarella cheese

  7. 4 tablespoons shredded Parmesan cheese, divided

  8. 3/4 teaspoon garlic salt

  9. 30 to 35 large fresh mushrooms

Instructions Jump to Ingredients ↑

  1. 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. 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. Place on foil-lined baking sheets. Bake at 400° for 16-20 minutes or until mushrooms are tender. Yield: 30-35 appetizers.

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