Spinach and Sun Dried Tomato Dip Stuffed Mushrooms
These Spinach and Sun Dried Tomato Dip Stuffed Mushrooms are packed with flavor and perfect for parties.
Servings: 24 stuffed mushrooms
Ingredients
- 24 cremini mushrooms, cleaned and stems removed
- 2 ounces low fat cream cheese room temperature
- 1/3 cup plain Greek yogurt
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- 8 ounces frozen spinach, defrosted and squeezed dry
- 3 tablespoons sun dried tomatoes finely chopped
- 1/4 teaspoon garlic powder
- Kosher salt and fresh ground black pepper 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
Calories: 23kcal | Carbohydrates: 2g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 46mg | Fiber: 1g | Sugar: 1g