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Spinach artichoke stuffed mushrooms
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| . 20-25 crimini or white mushrooms | |
| 4 ounces (1/2 pkg) | reduced-fat cream cheese, softened |
| 2/3 cup light Hellman’s or Best Foods mayo (this brand really is best…less greasy and doesn’t separate as much) | |
| One 14-ounce can | artichoke hearts, sqeezed to remove excess liquid and finely diced |
| 1 cup | frozen chopped spinach, thawed and squeezed dry |
| 2 cloves | garlic, minced |
| 1 teaspoon | Splenda |
| sugar | |
| 1 cup | freshly grated Parmesan, (not shredded – the powdery fresh from the deli-cheese case) |
| Pinch | cayenne pepper |
Preheat oven to 350 degrees. Wipe mushrooms clean; remove stems and gently scoop out the gills to make room for the filling.
In a large bowl combine the cream cheese, mayo, diced artichoke hearts, spinach, garlic, Splenda, Parmesan, and cayenne. Fill each mushroom cap with 1 tablespoon of dip mixture. Place on a baking sheet (with sides, as the mushrooms will release liquid) and bake for 15-20 minutes, or until mushrooms are soft and the filling is golden. Serve warm. Makes approx 10 servings of 2 pieces each.
Per Serving (2 pieces): Calories 81; Protein 7 g; Fat 3 g; Carbs 3 g; Sugar 0 g; Sodium 283 mg
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