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Spinach-Artichoke Stuffed Mushrooms

Spinach-Artichoke Stuffed Mushrooms

Looking for an easy-to-prepare, crowd-pleasing appetizer to kick off your Thanksgiving feast or holiday party? Try our spinach-artichoke stuffed mushrooms. These tasty starters are packed with flavor yet light on calories — so you and your guests can enjoy them without the guilt.


2 tablespoons olive oil, divided in half
1 medium garlic clove, minced
12 small brown mushrooms, stemmed, gills removed
Freshly ground black pepper
2 ounces cream cheese
4 ½ teaspoons light mayonnaise
1 teaspoon thyme, divided
5 ounces frozen, chopped spinach, thawed and squeezed dry
5 ounces canned artichokes, drained and chopped
3 tablespoons fresh panko breadcrumbs
3 tablespoons grated Parmesan cheese


Preheat oven to 450°F.
In a small bowl, combine 1 tablespoon olive oil and about two-thirds of the garlic.
Brush bottom side of the mushroom caps with the garlic oil. Sprinkle the mushrooms with pepper.
Arrange the mushrooms oiled side up on a rimmed baking sheet and roast until tender (about 6 minutes).
In a medium bowl, mix the cream cheese, mayonnaise and ½ teaspoon thyme. Stir in the spinach and artichokes.
In another medium bowl, combine the remaining 1/3 garlic clove, 1 tablespoon of olive oil and ½ teaspoon of thyme with the breadcrumbs and cheese.
Spoon the artichoke mixture evenly into the mushroom caps and sprinkle with the breadcrumb mixture.
Bake until the crumbs are golden brown (about 6 to 8 minutes).

Nutrition Information

Serving Size: 3 mushrooms

Amount Per Serving

Calories: 72
Fat: 5g
Saturated Fat: 1.3g
Protein: 3g
Total carbohydrates: 6g
Sodium: 167mg

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