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Spinach Artichoke Stuffed Portobellos
10 min prep time
40 min cook time
4servings
Recipe by
Emily Weeks, RDN, LD
Photo by
Emily Weeks, RDN, LD
How to Make Spinach Artichoke Stuffed Portobellos
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.
10 min prep time
40 min cook time
4servings
2 mushroom caps
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Step-By-Step Instructions:
- 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.
- Stir in spinach, artichokes, cream cheese, and broth or water until the spinach is creamy and smooth.
- Meanwhile, heat a large skillet over medium heat. Add remaining oil, garlic, and onion. Cook, stirring occasionally, until onion softens, 3–4 minutes.
- Place mushrooms in the oven and bake for 10 minutes.
- 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.
Nutrition facts
4 Servings
-
Serving Size
2 mushroom caps
- Amount per serving Calories 240
-
Total Fat
12g
- Saturated Fat 3.9g
- Cholesterol 25mg
- Sodium 420mg
-
Total Carbohydrate
16g
- Dietary Fiber 4g
- Total Sugars 5g
- Protein 18g
- Phosphorous 550mg
Ingredients
Portobello mushrooms (stems removed and gills scraped out)
8 large
Extra Virgin Olive Oil (divided)
2 tbsp
garlic (minced)
2 clove
yellow onion (small diced)
1/2
frozen spinach (thawed, drained, and squeezed)
10 oz
jarred artichoke hearts in brine (drained)
4 oz or 1/2 cup
fat free cream cheese
6 oz
water
1/4 cup
mozzarella cheese (shredded)
4 oz
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