Spinach Artichoke Dip Stuffed Mushrooms (video)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mushroom caps filled with creamy spinach and artichoke dip, then topped with a parmesan breadcrumb crust and baked until tender and golden. An elegant, easy appetizer that feels impressive.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pound whole white mushrooms ((about 2 inches wide))
- 1 cup wilted spinach ((5 ounces fresh - see note))
- ⅓ cup plain fat free greek yogurt (OR light mayo (I like to use a combination of both))
- 2 ounces cream cheese (softened)
- ⅓ cup shredded parmesan cheese
- 1 teaspoon minced garlic
- ¼ teaspoon Italian seasoning
- 1 cup chopped artichoke hearts
- salt and pepper to taste ((I use about ½ teaspoon salt and ¼ teaspoon black pepper))
- ¼ cup breadcrumbs
- 3 tablespoons shredded parmesan cheese
- ½ teaspoon Italian seasoning
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 331mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 387mg
- Calcium
- 117mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 331MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.