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  • Cathy Smedley

    Artichoke spinach dip stuffed mushrooms. Can't get any easier than using artichoke dip from Costco!

  • Julianne Bockhorn

    Artichoke and spinach dip stuffed mushrooms- Ingredients 1 package (3 ounces) cream cheese, softened 1/2 cup mayonnaise 1/2 cup sour cream 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 1/3 cup shredded part-skim mozzarella cheese 4 tablespoons shredded Parmesan cheese, divided 3/4 teaspoon garlic salt 30 to 35 large fresh mushrooms Directions In a small bowl, beat the cream cheese, mayonnaise and sour cream. Stir in the artichokes, spinach, mozzarella cheese, 3 tablespoons Parmesan cheese and garlic salt. Remove stems from mushrooms (discard stems or save for another use). Fill each mushroom cap with about 1 tablespoon of filling. Sprinkle with remaining Parmesan cheese. Place on foil-lined baking sheets. Bake at 400° for 16-20 minutes or until mushrooms are tender. Yield: 30-35 appetizers. Nutritional Facts 1 mushroom equals 54 calories

  • miranda jansen


  • Trish

    Spinach Artichoke Stuffed Mushrooms. Just made these tonight. They were pretty good though we will probably use shredded cheese(mozzarella?) next time in place of cream cheese.

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