Receta Spinach and Artichoke Stuffed Mushrooms
· November 13, 2015
This is a little bit of spinach and artichoke dip meets stuffed mushrooms in a healthy kind of way. There is no mayonnaise or sour cream, thanks to siggi’s thick and creamy skyr (pronounced skeer).
Skyr or Icelandic yogurt is a strained yogurt that has been a staple in the Icelandic diet for more than 1000 years. When Siggi Hilmarsson moved from Iceland to the US, he was homesick for the yogurt of his childhood, so he recreated skyr in his own New York City kitchen back in 2004. Shortly after that, he quit his day job and began selling his yogurt at farmers’ markets. Unlike many other yogurts, siggis yogurt contains simple ingredients, (I love simple) not a lot of sugar and it packs a powerful punch of protein; every cup contains more protein than sugar.
Like siggi’s, these stuffed mushrooms have simple ingredients; garlic, spinach, artichokes, siggi’s plain yogurt, and a little bit or fresh grated Parmesan cheese. I found that siggi’s plain yogurt is just the right consistency for the mushroom stuffing because it is so thick, creamy and healthy. It will definitely be my first choice for making dips this holiday season.
These are so easy to put together too. First, saute the artichoke hearts, garlic and spinach.
Next stir in the siggi’s plain Icelandic yogurt and cheese. . .
Stuff the filling into mushrooms. . .
Bake for 25 minutes or make them ahead of time and pop in the oven when your guests arrive.
Thank you siggi’s for inviting The Recipe Redux members to your Healthy Holiday recipe contest giving us the opportunity to test out healthy dishes for upcoming holiday gatherings.
Spinach and Artichoke Stuffed Mushrooms
Ingredients
- 15 medium sized baby bella mushrooms cleaned and stems removed
- 1 tablespoon olive oil
- 1 cups frozen artichoke hearts thawed and chopped
- 1 1/2 cups frozen chopped spinach thawed & drained
- 2 cloves chopped garlic
- 1/8 cup fresh grated Parmesan, cheddar or gruyere cheese
Instructions
pre-heat oven to 375
line a baking sheet with parchment paper
add olive oil to saute pan and add the garlic - cook over medium heat for about 3 minutes until it starts to soften
add the artichokes and spinach and cook over low heat for approximately 10 minutes until the liquid evaporates
remove from heat and pour into a mixing bowl, add one 5.3 ounce container of siggi's Icelandic yogurt and the cheese - mix well
using a spoon fill the mushrooms with the stuffing mixture and place each mushroom on a parchment lined baking sheet
sprinkle with a little bit of cheese if desired and bake for 25 minutes.
0.1
http://simpleandsavory.com/spinach-and-artichoke-stuffed-mushrooms/
By posting this recipe I am entering a recipe contest sponsored by siggi’s yogurt and am eligible to win prizes associated with the contest. I was not compensated for my time.
Related