I'm still feeling a bit behind, and guessing that others may feel a bit harried these days, I thought I would share a quick appetizer that's perfect for Holiday entertaining
1 8 oz. package Baby Portabella Mushrooms (or white button mushrooms are fine too)
1 10 oz. packaged Spinach Artichoke dip (look in the refrigerated deli section of the grocery store or Costco carries a good--larger size--one)
a couple tablespoons olive oil
1/2 cup seasoned breadcrumbs (or crushed cracker crumbs)
2 tablespoons melted butter
2 tablespoons finely chopped parsley
Preheat oven to 400 degrees. Remove stems from mushrooms. Wash and pat dry. Brush mushrooms with olive oil and place in a single layer, stem side up, on a baking sheet. Bake for 5 minutes or until mushrooms are softened. Remove from oven. Place 1-2 teaspoons of dip into each mushroom cap. Repeat with remaining caps. Stir together breadcrumbs, butter and parsley. Sprinkle crumb mixture onto each mushroom and return to oven. Bake at 400 degrees for about 15 minutes or until filling is bubbly and crumb topping is browned.
You can also put together your own Spinach Artichoke dip for very little extra effort.
4 oz. cream cheese, softened (reduced fat is fine)
1/2 cup mayonnaise (reduced fat is fine)
1/2 cup shredded parmesan cheese
1/2 cup shredded mozzarella cheese
1 can (14 oz.) artichoke hearts in water, rinsed drained and chopped
1 10 oz. package frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon salt
1/2 teaspoon garlic powder
Stir together cream cheese and mayonnaise until smooth. Mix in Parmesan and mozzarella cheese, artichoke hearts, spinach, salt and garlic.