With Thanksgiving happening next week, I have been trying to think of different side dishes to spruce up the menu. Don't get me wrong, I love the potatoes, corn and stuffing, but I like to throw in a new side each year to keep things fresh. When I came across this Spinach Dip Stuffed Mushroom recipe, I knew I had a winner. The recipe originally ran in the Taste of Home magazine, and I changed it up a little to fit my family's tastes. These mushrooms will seriously have your guests saying "Wow!" They are so mouth watering and creamy, they will get gobbled up quicker than the turkey!
16 large fresh mushrooms
2 cups fresh spinach, coarsely chopped
1 TBS olive oil
2 garlic cloves, minced
1/2 cup sour cream
3oz cream cheese
1/3 cup shredded, part skim mozzarella cheese
3 TBS Parmesan cheese
1/4 tsp salt
1/4 tsp black pepper
Remove stems from mushrooms and set caps aside. Discard stems.
In skillet, saute spinach until wilted. Add garlic and cook for 1 more minute.
In a small bowl, combine sour cream, cream cheese, mozzarella, Parmesan, salt, pepper, and the spinach mixture. Stuff into the mushroom caps.
Place in a baking pan coated with cooking spray. Bake uncovered at 400 degrees for 12-15 minutes, or until mushrooms are tender.