Spinach and Sun Dried Tomato Dip Stuffed Mushrooms
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Spinach and Sun Dried Tomato Dip Stuffed Mushrooms
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These Spinach and Sun Dried Tomato Dip Stuffed Mushrooms are packed with flavor and perfect for parties.
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Ingredients
- 24 cremini mushrooms cleaned and stems removed
- 2 ounces cream cheese room temperature, low fat
- 1/3 cup yogurt plain, Greek
- 1/2 cup mozzarella cheese shredded
- 1/4 cup Parmesan Cheese shredded
- 8 ounces spinach defrosted and squeezed dry, frozen
- 3 tablespoons tomatoes finely chopped, sun dried
- 1/4 teaspoon garlic powder
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
Instructions
- Preheat oven to 375° F., line a rimmed baking sheet with foil and spray lightly with cooking spray.
- In a bowl whisk together all of the ingredients (reserving 1/4 cup of the shredded cheese) until combined. Spoon approximately 1/2-1 teaspoon of the filling into each mushroom cap then place it on the prepared baking sheet.
- Top with the remaining cheese then place in the oven to bake for 15-20 minutes or until the cheese is melted and the filling is warmed through. Serve immediately.
Nutrition Information
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Calories
23kcal
(1%)
Carbohydrates
2g
(1%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
3mg
(1%)
Sodium
46mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 24stuffed mushrooms
Amount Per Serving
Calories 23 kcal
% Daily Value*
| Calories | 23kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 46mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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