Monday, January 14, 2013

Spinach & Artichoke Stuffed Mushrooms

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One of my favorite vegetable combinations is spinach and artichoke. It's even a great way for me to incorporate more vegetables in Joel's diet. Now when you throw in cheese, it becomes even more irresistible lol. I was looking for a stuffed mushroom recipe when I came across a healthier version for spinach & artichoke dip. Torn between two recipes I wanted to make, I decided to combine the two and that's when these Spinach & Artichoke Stuffed Mushrooms were born. Full of spinach, artichoke and cheesy goodness, these stuffed mushrooms bring together a favorite appetizer and dip, all in one delicious bite...
Since folks are probably looking for healthy recipes these days (it is the beginning of the new year after all), this is one recipe that fits the bill. It's a healthy spin on a classic dip that elevates mushrooms. This is also a gluten free recipe when you use gluten free breadcrumbs (or crumble up dry gluten free toast). Perfect as an appetizer or snack, I could actually make a meal out of a plate of these lol.

Spinach & Artichoke Stuffed Mushrooms
recipe adapted from Cooking Light


Ingredients
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup fat-free sour cream
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1/4 teaspoon black pepper
  • 3 garlic cloves, crushed
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 2 (8-ounce) blocks fat-free cream cheese, softened
  • 1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1/2 cup {gluten free} breadcrumbs
  • 2-3 pounds button mushrooms, stems removed
Cooking Directions
  1. Preheat the oven to 350 degrees.
  2. Combine all ingredients except mushrooms in a large bowl; stir until well blended.
  3. Spoon mixture into each mushroom cavity.
  4. Bake at 350° for 30 minutes or until bubbly and golden brown.

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