Healthier Spinach Artichoke Stuffed Mushrooms

4.67 from 3 votes

Healthier Spinach Artichoke Stuffed Mushrooms

Healthier Spinach Artichoke Stuffed Mushrooms, the perfect appetizer for easy entertaining! Mushroom caps stuffed with a greek yogurt spinach artichoke dip, topped with mozzarella, and baked to gooey perfection!

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Appetizer

Cuisine: American

Keyword: baby bella mushrooms, greek yogurt spread, healthy

Servings: caps

Calories: 212kcal

Equipment

Ingredients

1 (6 oz) container Baby Portabella Mushrooms Caps, stems removed, gills scraped out, washed and dried (6 whole)
1 (10 oz) container La Terra Fina Spinach, Artichoke & Parmesan Dip & Spread made with Greek Yogurt
2 (6 oz) cans white crab, drained and squeezed dry
6 tablespoons shredded mozzarella cheese more or less to taste
6 tablespoons panko more or less to taste
salt, pepper, red pepper flakes to taste

US Customary - Metric

Instructions

Preheat oven to 350 degrees F and line a rimmed baking with a silicone mat or parchment paper.
In a large bowl, stir together dip and crab until well combined.
Use a cookie scoop to scoop the filling into the mushrooms (I used a medium sized scoop and got 2 scoops in each mushroom).
Top with desired amount of cheese and panko.
Bake in preheated oven for 20-30 minutes, or until cheese has melted and the filling is hot.
Garnish and serve!
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Notes

This could easily be doubled, tripled, etc. to feed a larger crowd!

Nutrition