skinny spinach & artichoke dip stuffed portabellas

I was craving that warm, creamy, spinach & artichoke dip. You know, the kind that comes out piping hot and you can dip bread cube after bread cube in it.

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:
Servings: 3
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.

While the mushrooms bake, mix together spinach, artichokes, cream cheese, greek yogurt, mozzarella, garlic, and 1/4C of the bread crumbs in a medium sized bowl.