Since folks are probably looking for healthy recipes these days (it is the beginning of the new year after all), this is one recipe that fits the bill. It's a healthy spin on a classic dip that elevates mushrooms. This is also a gluten free recipe when you use gluten free breadcrumbs (or crumble up dry gluten free toast). Perfect as an appetizer or snack, I could actually make a meal out of a plate of these lol.
Spinach & Artichoke Stuffed Mushrooms
recipe adapted from Cooking Light
recipe adapted from Cooking Light
Ingredients
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 1/2 cup fat-free sour cream
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 1/4 teaspoon black pepper
- 3 garlic cloves, crushed
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 2 (8-ounce) blocks fat-free cream cheese, softened
- 1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1/2 cup {gluten free} breadcrumbs
- 2-3 pounds button mushrooms, stems removed
- Preheat the oven to 350 degrees.
- Combine all ingredients except mushrooms in a large bowl; stir until well blended.
- Spoon mixture into each mushroom cavity.
- Bake at 350° for 30 minutes or until bubbly and golden brown.
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