Artichoke Dip Stuffed Mushrooms


I found this recipe while browsing Pinterest for low-carb appetizers to bring over to my friend Steph's. However, I forgot that her boyfriend really hates mushrooms -- which I don't quite understand as a mushroom lover, but my vehement hate for bananas has been quite the talk about the lunch table at work, but I digress. I guess everyone has an ingredient that they dislike.

Photos for this post are by Kayla.

Recipe from Sugar Free Chic.

Ingredients:
Filing
-1/2 cup Miracle Whip
-1/2 cup grated parmesan cheese
-1/2 cup grated cheddar jack cheese
-1 can of artichokes, drained
-2 cloves crushed garlic
-1 teaspoon dried parsley
-1 teaspoon garlic salt
-pinch of ground pepper

-Stuffing mushrooms, cleaned, stems removed

In a medium bowl combine all ingredients for the filling and mix well. 

Stuff each mushroom cap with several spoonfuls of filling.





The original blog called for broiling these for 10 minutes or until the cheese was golden. However, that left me with raw mushrooms. If the stuffing mushrooms are small, broiling them should result in cooked mushrooms, if you use larger stuffing mushrooms like I did, then bake them for 15-20 minutes at 400 degrees.



Everyone enjoyed this recipe, the artichoke dip filling was tangy and cheesy, the cheese on top browned nicely allowing for some crispy texture. These would have been good with some spinach mixed into the filling as well. 

Comments

Popular Posts