Ingredients
- 20-25 crimini or white mushrooms
- 4 ounces (1/2 pkg) reduced-fat cream cheese, softened
- 3/4 cup Hellmann's or Best Foods mayo
- One 14-ounce can artichoke hearts, squeezed to remove excess liquid and finely diced
- 1 cup frozen chopped spinach, thawed and squeezed dry
- 2 cloves garlic, minced
- 1 teaspoon Splenda
- 1 cup freshly grated Parmesan (not shredded - the powdery fresh from the deli/cheese case)
- Pinch cayenne pepper
Directions
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Preheat oven to 350 degrees. Wipe mushrooms clean; remove stems and gently scoop out the gills to make room for the filling.
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In a large bowl combine the cream cheese, mayo, diced artichoke hearts, spinach, garlic, Splenda, Parmesan, and cayenne. Fill each mushroom cap with 1 tablespoon of dip mixture. Place on a baking sheet (with sides, as the mushrooms will release liquid) and bake for 15-20 minutes, or until mushrooms are soft and the filling is golden. Serve warm. Makes approx 10 servings of 2 pieces each