Spinach & Artichoke Dip Stuffed Mushrooms

• 20 Baby Bella Mushrooms
• 14 ounces, weight Canned Artichoke Hearts
• 1 cup Chopped Spinach
• 1 cup Grated Parmesan, Plus More To Sprinkle On Top
• 23 cups Mayonnaise
• 4 ounces, weight Reduced Fat Cream Cheese
• 2 cloves Garlic
• 1 teaspoon Splenda
• 1 pinch Cayenne Pepper

1. 1.
2. Cut out a depression in each mushroom cap.
3. 2.
4. Drain the artichokes.
5. Squeeze each heart to remove the excess liquid, then chop them finely.
6. 3.
7. Mix the chopped artichokes and all of the remaining ingredients together and then fill each mushroom cap with the mixture.
8. 4.
9. Sprinkle a bit of Parmesan on top and pop it in the oven at 350 degrees F for about 15-20 minutes.
10. 5.
11. Serve and enjoy!
12. Recipe from Eating Well ...
13. Living Thin(ner).

bella mushrooms, hearts, chopped spinach, parmesan, mayonnaise, cream cheese, garlic, splenda, cayenne pepper

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/spinach-artichoke-dip-stuffed-mushrooms/ (may not work)