Spinach Artichoke Dip Stuffed Mushrooms



Spinach and Artichoke Stuffed Mushrooms

Feb 26, 2019
Recipe
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Yields: 1 serving
Prep Time: 0 hours 15
Cook Time: 0 hours 30
Total Time: 0 hours 45
Ingredients
large mushroom caps
scallions, sliced
(1 packed cup) spinach leaves
cloves garlic, chopped
can (16 ounces) water-packed artichoke hearts, rinsed and drained
1/2 c. (2 ounces) grated Parmesan cheese
1/3 c. seasoned bread crumbs
3 tbsp. low-fat mayonnaise
1 tsp. grated lemon peel
1/4 tsp. ground red pepper
Directions
  1. Preheat the oven to 400°F. Coat a 13" x 9" baking dish with nonstick spray.
  2. Scoop out a small hollow in the bottom of each mushroom cap. Set aside. (Reserve the trimmings for another use.)
  3. Coat a medium nonstick skillet with nonstick spray. Set over medium heat. Add the scallions. Cook for 1 minute, or until they start to soften.
  4. Add the spinach and garlic. Cook for 2 minutes, or until the spinach is wilted.
  5. Meanwhile, place the artichoke hearts in the center of a clean kitchen towel. Gather up the ends and twist firmly to extract all the moisture.
  6. Place in a food processor along with the spinach mixture. Pulse until finely chopped. Add the Parmesan, bread crumbs, mayonnaise, lemon peel, and pepper. Pulse briefly to combine.
  7. Spoon into the reserved mushroom caps. Arrange in the prepared baking dish. Coat lightly with nonstick spray. Cover loosely with foil.
  8. Bake for 20 minutes. Remove the foil. Bake for 10 minutes longer, or until the mushrooms are tender when pierced with a knife.





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Date: 15.12.2018, 13:11 / Views: 63394