Description
Spinach and artichoke stuffed mushrooms are a wonderful make-ahead appetizer for any Holiday or family gathering. Made with low-fat mozzarella and reduced fat cream cheese and baby spinach keeps this appetizer low calorie and delicious!
Ingredients
- 10 ounces, weight Small White Button Mushrooms, About 15
- ½ teaspoons Unsalted Butter
- 1 clove Minced Garlic
- 3 cups Baby Spinach
- ½ cups Marinated Artichokes, Diced
- 2 ounces, weight Reduced Fat Cream Cheese
- ½ cups Low-fat Grated Mozzarella
- 3 Tablespoons Panko Breadcrumbs
- 1 Tablespoon Olive Oil
- Salt And Pepper, to taste
Preparation
Preheat oven to 400ºF.
Clean the mushrooms, by wiping them with a paper towel. Remove the stems from the mushrooms and dice them into small pieces and set aside.
In a skillet, over medium heat, melt the unsalted butter and add minced garlic, diced mushroom stems and baby spinach. Saute for about 5 minutes to cook lightly brown the garlic and mushroom stems and to wilt the spinach.
Remove the pan from the heat. Add in the diced marinated artichokes, reduced fat cream cheese, low-fat mozzarella, and panko bread crumbs. Season with salt and pepper to taste.
Place the olive oil in a small bowl, use a pastry brush to dip into the olive oil and coat the mushroom caps lightly with the olive oil. Then place the mushrooms on a cookie sheet. I like to season with a little salt and pepper as well.
Use a teaspoon to fill each mushroom cap, press filling inside the cavity of the mushroom. Usually about 2 teaspoons of the filling will fill the mushroom. When all mushrooms are filled, place the cookie sheet in the oven for about 15 minutes until golden brown.
