Spinach-Artichoke Stuffed Mushrooms
1 Hr(s)
25 Min(s) Prep
35 Min(s) Cook
Give the main course a run for its money when you make these crowd-pleasing Spinach-Artichoke Stuffed Mushrooms! Mushrooms filled with spinach, cheese, garlic and artichoke are cooked until tender in this tasty Spinach-Artichoke Stuffed Mushrooms appetizer.
What You Need
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14 servings
Original recipe yields 14 servings
1 pkg. (5 oz.) baby spinach leaves
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese Blend
1 can (14 oz.) artichoke hearts, well drained, finely chopped
2 cloves garlic, minced
dash crushed red pepper
28 large fresh mushrooms (2-1/2-inch diameter), stemmed
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* Made with quality cheeses crafted in the USA.
Let's Make It
1
Heat oven to 375°F.
2
Cook spinach in large nonstick skillet on medium-high heat 4 to 5 min. or just until spinach is wilted, stirring occasionally. Remove from heat. Cool 5 min.
3
Blot spinach dry with paper towels; place in medium bowl. Add all remaining ingredients except mushrooms; mix well.
4
Fill mushroom caps with spinach mixture; place on baking sheet.
5
Bake 30 to 35 min. or until mushrooms are tender and spinach filling is heated through.
Nutrition
Calories
120
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 290mg
13%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
4%
Sugars 0.6536g
1%
Protein 6g
12%
Vitamin A
30%
Vitamin C
6%
Calcium
10%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
14 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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