Spinach Artichoke Stuffed Portobellos
Summary
These spinach artichoke stuffed portobellos are sure to be a crowd pleaser. Whether serving them as a main dish or impressing friends at a party, this recipe is both diabetes- and vegetarian-friendly.
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- Servings
- 4 Servings
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- Serving size
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2 mushroom caps
Ingredients
Ingredients
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Portobello mushrooms (stems removed and gills scraped out)
- 8 large
- 8 large
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Extra Virgin Olive Oil (divided)
- 2 tbsp
- 2 tbsp
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garlic (minced)
- 2 clove
- 2 clove
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yellow onion (small diced)
- 1/2
- 1/2
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frozen spinach (thawed, drained, and squeezed)
- 10 oz
- 284 g
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jarred artichoke hearts in brine (drained)
- 4 oz or 1/2 cup
- 4 oz or 1/2 cup
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fat free cream cheese
- 6 oz
- 170 g
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water
- 1/4 cup
- 1/4 cup
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mozzarella cheese (shredded)
- 4 oz
- 113 g
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Directions
Directions
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Stir in spinach, artichokes, cream cheese, and broth or water until the spinach is creamy and smooth.
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Meanwhile, heat a large skillet over medium heat. Add remaining oil, garlic, and onion. Cook, stirring occasionally, until onion softens, 3–4 minutes.
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Place mushrooms in the oven and bake for 10 minutes.
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Once the mushrooms are soft, remove from the oven and spoon the filling into the mushrooms. Top with shredded cheese. Bake for another 10 minutes, until the cheese is melted.
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Preheat the oven to 400 degrees F and line a baking sheet with foil. Place mushrooms stem side down and brush with 1 tablespoon of oil.