Artichoke Spinach Dip Stuffed Mushrooms

October 18, 2016

These suckers are so good. SO. GOOD. They are perfect for parties (or for eating for lunch after you take photos if you’re me) and easy to make ahead.

16 ounces baby bella mushrooms, stems removed
4 ounces cream cheese, softened (reduced fat works)
8 ounces frozen cut leaf spinach, thawed and squeezed dry
1/2 cup chopped artichoke hearts, (about half a 14-ounce can)
1/4 cup grated parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt, (or more to taste)
1/4 teaspoon crushed red pepper flakes, (or to taste)
2 tablespoons olive oil
1/4 teaspoon kosher salt
1 teaspoon Italian seasoning
1/2 cup crumbled feta cheese, (reduced fat works)

Preheat oven to 350 degrees F. First, remove the mushroom stems by pushing each one toward you, then away from you. It will pop right out. (Save them to add to another recipe.) Swish and rub the mushroom...
See the full directions on my site

Nutritions

Calories
435

Sodium
957mg
39% DV

Fat
29g
45% DV

Protein
23g
46% DV

Carbs
13g
4% DV

Fiber
5g
20% DV