SPINACH-ARTICHOKE STUFFED MUSHROOMS

Spinach-Artichoke Stuffed Mushrooms image

Give the main course a run for its money when you make these crowd-pleasing Spinach-Artichoke Stuffed Mushrooms! Mushrooms filled with spinach, cheese, garlic and artichoke are cooked until tender in this tasty Spinach-Artichoke Stuffed Mushrooms appetizer.

Provided by My Food and Family

Time 1h

Yield 14 servings

Number Of Ingredients 7

Ingredients

1 pkg. (5 oz.) baby spinach leaves
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese Blend
1 can (14 oz.) artichoke hearts, well drained, finely chopped
2 cloves garlic, minced
dash crushed red pepper
28 large fresh mushrooms (2-1/2-inch diameter), stemmed

Steps:

Heat oven to 375°F.
Cook spinach in large nonstick skillet on medium-high heat 4 to 5 min. or just until spinach is wilted, stirring occasionally. Remove from heat. Cool 5 min.
Blot spinach dry with paper towels; place in medium bowl. Add all remaining ingredients except mushrooms; mix well.
Fill mushroom caps with spinach mixture; place on baking sheet.
Bake 30 to 35 min. or until mushrooms are tender and spinach filling is heated through.

Nutrition Facts : Calories 120, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 4 g, Fiber 1 g, Sugar 0.6536 g, Protein 6 g