Artichoke-spinach dip stuffed mushrooms

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20-25 crimini or white mushrooms

4 ounces (1/2 pkg) reduced-fat cream cheese, softened

3/4 cup Hellman's or Best Foods mayo

One 14-ounce can artichoke hearts, sqeezed to remove excess liquid and finely diced

1 cup frozen chopped spinach, thawed and squeezed dry

2 cloves garlic, minced

1 teaspoon Splenda

1 cup freshly grated Parmesan (not shredded - the powdery fresh from the deli/cheese case)

Pinch cayenne pepper

Preheat oven to 350 degrees. Wipe mushrooms clean; remove stems and gently scoop out the gills to make room for the filling.

In a large bowl combine the cream cheese, mayo, diced artichoke hearts, spinach, garlic, Splenda, Parmesan, and cayenne. Fill each mushroom cap with 1 tablespoon of dip mixture. Place on a baking sheet (with sides, as the mushrooms will release liquid) and bake for 15-20 minutes, or until mushrooms are soft and the filling is golden. Serve warm. Makes approx 10 servings of 2 pieces each.

Per Serving (2 pieces): Calories 87; Protein 7 g; Fat 5 g; Carbs 3 g; Sugar 0 g; Sodium 283 mg


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Looks wonderful minus the mayo and splenda -- Ill be making this today without those two ingredients.

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Worth bumping. These are delicious (she said whilst chewing happily).

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