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.
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
* Made with quality cheeses crafted in the USA.
Let's Make It
Heat oven to 375°F.
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.
Blot spinach dry with paper towels; place in medium bowl. Add all remaining ingredients except mushrooms; mix well.
Fill mushroom caps with spinach mixture; place on baking sheet.
Bake 30 to 35 min. or until mushrooms are tender and spinach filling is heated through.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fiber 1g
Sugars less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.