Artichoke, chinese spinach stuffed mushrooms
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 554.4
- Total Fat: 42.2 g
- Cholesterol: 134.4 mg
- Sodium: 710.4 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 0.0 g
- Protein: 25.4 g
View full nutritional breakdown of Artichoke, chinese spinach stuffed mushrooms calories by ingredient
Introduction
Excellent for lunch, brunch or as an appetizer.Use reduced cream cheese ( Weight watchers is the lowest ) and it taste yummy. I used less parmesan ,so I may use the regular Hellmans, but you may use the light mayo. Excellent for lunch, brunch or as an appetizer.
Use reduced cream cheese ( Weight watchers is the lowest ) and it taste yummy. I used less parmesan ,so I may use the regular Hellmans, but you may use the light mayo.
Number of Servings: 1
Ingredients
-
20-25 medium/large raw mushrooms
4 ounces (1/2 pkg.) weight watchers reduced cream cheese
(softened at room temperature)
3/4 cup mayonaise ( light to lower calories)
14 ounce artichoke hearts drained, squeezed and chopped
1 cup fresh chinese spinach (or reg. fresh spinach) chopped
2 garlic cloves chopped
1/2 cup of fresh grated Parmesan Cheese
Mixing bowl
Wooden spoon
Baking dish/pan
Cooking spray
cutting board
chef knife
Directions
Preheat oven at 375.
With dampen paper towel clean mushrooms, remove stems and spoon clean out the gills inside the mushrooms lay them out evenly on to a non stick pan(spray pan lightly with cooking spray) for about 5-6 minutes. This will release some of the mushrooms moister. Remove from oven after 5-6 minutes and set aside.
In a bowl add garlic, chopped stems, spinach, cream cheese, yogurt and the grated parmesan cheese ( leaving a little less than half the cheese to garnish later).
Mix thoroughly and spoon finish the mixture into the mushroom shells coated with the remaining parmesan cheese for another 7-10 minutes or until the tops are slightly crisp.
Serving Size: 3 stuffed mushroom each
Number of Servings: 1
Recipe submitted by SparkPeople user JUDIEM64.
With dampen paper towel clean mushrooms, remove stems and spoon clean out the gills inside the mushrooms lay them out evenly on to a non stick pan(spray pan lightly with cooking spray) for about 5-6 minutes. This will release some of the mushrooms moister. Remove from oven after 5-6 minutes and set aside.
In a bowl add garlic, chopped stems, spinach, cream cheese, yogurt and the grated parmesan cheese ( leaving a little less than half the cheese to garnish later).
Mix thoroughly and spoon finish the mixture into the mushroom shells coated with the remaining parmesan cheese for another 7-10 minutes or until the tops are slightly crisp.
Serving Size: 3 stuffed mushroom each
Number of Servings: 1
Recipe submitted by SparkPeople user JUDIEM64.