Spinach Artichoke Dip Stuffed Mushrooms

Spinach Artichoke Dip is one of my favorite appetizers, and this appetizer takes it up a notch.  For my most recent recipe contribution for Life Around Home, I paired two of my favorite appetizers – Spinach Artichoke Dip & Stuffed Mushrooms into one. And, in the process, I completely transformed it into a healthy dish, that not only is low in calories & fat – but actually tastes good too!

Spinach Artichoke Dip Stuffed Mushrooms
Serves: 12-15 stuffed mushrooms
  • 10oz frozen spinach, thawed & squeezed
  • 12oz jar marinated artichoke hearts, drained & finely chopped
  • ¼ cup chopped shallots
  • 3 cloves garlic, minced
  • ½ cup greek yogurt
  • ½ cup olive oil mayonnaise
  • ⅔ cup Parmesan cheese, shredded
  • 4oz 2% milk Mozzarella cheese, shredded
  • salt & pepper to taste
  • 12-15 med-large sized fresh mushrooms
  • paprika to garnish (optional)
  1. Preheat your oven to 350 degrees.
  2. Combine the first 9 ingredients together in a bowl. Mix well & set aside. Using a damp paper towel, clean each mushroom. Pluck the stem out from the center & hollow them out a little with a small spoon. Scoop a generous portion of dip into each mushroom, making a mound in the center.
  3. Spray a baking sheet with non-stick cooking spray & arrange the stuffed mushrooms on top. Bake in the preheated oven for 20 minutes. Sprinkle with paprika to garnish.