Ingredients
- 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)
Recipe Description
The spinach artichoke dip filling takes no time to mix together. Since it’s going to bake inside the mushrooms, you don’t have to cook it first. Just stir together a few ingredients! Pop the stems off the mushrooms (Save them for another recipe.), wash and dry the mushroom tops, brush on a little olive oil, and spoon the filling into each one. Easy!
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