Woah, gotta stop. Just thinking about eating that has set me back all of my weeklies 😉 But just like all things gooey and heavy, there is a lighter cousin out there waving its hands saying “I’m here! I do exist!” So, I introduce to you “the cousin”. You could make this as an appetizer by stuffing mini button mushrooms, a side dish, or having it as the main attraction. You can have 1 for 3pp … or 2 for 5pp. Yes, I’ll take the latter …
skinny spinach & artichoke dip stuffed portabellas:
Serving Size: 2 portabella caps
Points Per Serving: 5pp
(or have one for 3pp)
6 portabella mushroom caps
6oz cooked spinach, drained really well
1 (14oz) can of artichokes. drained, chopped
5oz fat free cream cheese
2T fat free greek yogurt
1oz Trader Joe’s Lite Mozzarella
2 garlic cloves, minced
1/2C italian panko bread crumbs, divided (1/4C,1/4C)
s&p to taste.
Start by preheating the oven to 450F.
Clean the mushrooms by wiping off any dirt and scraping out the gills (I feel that a grapefruit spoon works great for this!)
In a foiled lined baking pan, bake mushrooms for 10 minutes, or until soft.
Scoop some of mixture onto each portabella (I used a large ice-cream scoop). Then, top with remaining 1/4C panko.