Trying to keep it low-carb for the Super Bowl? Check out this INCREDIBLE appetizer recipe from Eating Well Living Thin. If you aren’t a mushroom person, try baking the dip in a casserole dish and serve with whole grain crackers or veggies. YUM!
20-25 crimini or white mushrooms 4 ounces (1/2 pkg) reduced-fat cream cheese, softened 2/3 cup light Hellman’s or Best Foods mayo One 14-ounce can artichoke hearts, sqeezed to remove excess liquid and finely diced 1 cup frozen chopped spinach, thawed and squeezed dry 2 cloves garlic, minced 1 cup freshly grated Parmesan Pinch cayenne pepper
Preheat oven to 350 degrees. Wipe mushrooms clean; remove stems and gently scoop out the gills to make room for the filling.
In a large bowl combine the cream cheese, mayo, diced artichoke hearts, spinach, garlic, 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.