Spinach dip stuffed Mushroom Recipe

These look so tasty and like something I would totally make. I love stuffed mushrooms, but people always make them with ground sausage and I just don't do sausage, there are too many unpredictable textures. Anyway,  these are vegetarian but still so hearty. This recipe uses reduced-fat cream cheese and sour cream, so they are trying. That's what counts, right?

What you'll need:
16 large fresh mushrooms. I recommend baby bellas
1 Tbsp olive oil
2 cups fresh baby spinach, coarsely chopped
2 cloves garlic, minced
1/2 cup reduced-fat sour cream
3oz reduced-fat cream cheese
1/3 cup shredded part-skim mozzarella cheese
3 Tbsp parmesan cheese
salt, pepper, 1/4 tsp cayenne pepper


1. Preheat oven to 400 degrees. Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small skillet, heat olive oil over medium heat. Add spinach and sauté until wilted. Add garlic, cook 1 minute longer.
2. Combine spinach mixture with remaining ingredients. Spoon into mushroom caps. Place in a baking pan coated with cooking spray. Bake, uncovered, until mushrooms are tender, 12-15 minutes.


Only 44 calories per shroom!