Stuffed mushrooms and spinach-artichoke dip come together in this quick vegetarian recipe. Serve these cheesy stuffed mushrooms with a big salad for a satisfying and healthy dinner. Source: EatingWell.com, January 2020

Carolyn Casner
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Ingredients

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Directions

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  • Preheat oven to 400 degrees F.

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  • Combine oil, garlic powder, 1/4 teaspoon pepper and 1/8 teaspoon salt in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.

  • Meanwhile, combine spinach and 1 tablespoon water in a large saucepan over medium heat. Cook, stirring occasionally, until just wilted, about 2 minutes. Drain as much water as possible from the spinach, then transfer to a medium bowl. Add artichokes, cream cheese, Parmesan and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Stir well to combine. Divide the mixture between the mushrooms and bake until hot, 7 to 10 minutes.

Tips

Tip: To prepare mushroom caps, gently twist off the stems of whole portobellos. Using a spoon, scrape off the brown gills from the underside of the mushroom caps. If you prefer, purchase mushroom caps rather than whole mushrooms.

Nutrition Facts

175 calories; 10.7 g total fat; 3.1 g saturated fat; 12 mg cholesterol; 491 mg sodium. 418 mg potassium; 14.2 g carbohydrates; 4.4 g fiber; 3 g sugar; 7.8 g protein; 2639 IU vitamin a iu; 18 mg vitamin c; 31 mcg folate; 102 mg calcium; 2 mg iron; 40 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/19/2020
Very easy and delicious! Tasted like spinach and artichoke dip!!! Read More
Rating: 5 stars
01/06/2020
I love this combo of flavors and textures -- it's a great vegetarian dinner! Read More