Spinach Dip-Stuffed Mushrooms
"I use a melon baller to hollow out the mushroom caps to make them easier to stuff. They also fit neatly into muffin tins or a deviled egg tray for traveling. —Ashley Pierce, Brantford, Ontario..."
INGREDIENTS
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16 large fresh mushrooms (about 1-1/2 pounds)
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1 tablespoon olive oil
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2 cups fresh baby spinach, coarsely chopped
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2 garlic cloves, minced
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1/2 cup reduced-fat sour cream
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3 ounces reduced-fat cream cheese
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1/3 cup shredded part-skim mozzarella cheese
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3 tablespoons grated Parmesan cheese
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1/4 teaspoon salt
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1/4 teaspoon cayenne pepper
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1/4 teaspoon pepper
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