This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (142 g) baby spinach leaves
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
2 cups Cracker Barrel Shredded 4 Cheese Italiano Cheese
1 can (14 fl oz/398 mL) artichoke hearts, well drained, finely chopped
2 cloves garlic, minced
dash crushed red pepper
28 large fresh mushrooms (2-1/2-inch diameter), stemmed
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How do I make it ?
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, filled sides up, on baking sheet.
Bake 30 to 35 min. or until mushrooms are tender and spinach filling is heated through.
Kraft Kitchen Tips!
The mushrooms can be filled with the spinach mixture ahead of time. Refrigerate up to 24 hours before baking as directed, increasing the baking time if necessary until mushrooms are tender and spinach filling is heated through.
Enjoy eating appetizers at a social occasion, but be mindful of portion size so you don’t overdo it on calories.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 6 g
Cholesterol 35 mg
Sodium 270 mg
Carbohydrate 5 g
Fibre 1 g
Sugars 2 g
Protein 6 g
14 servings, 2 stuffed mushrooms each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.