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Spinach Artichoke Stuffed Portobellos
10 min prep time
30 min cook time
8servings
How to Make Spinach Artichoke Stuffed Portobellos
These spinach artichoke stuffed portobellos are sure to be a crowd pleaser. Whether serving them as a side dish or impressing friends at a party, this recipe is both diabetes- and vegetarian-friendly. Some people find the gills to be bitter, so it is best to scrape them out before cooking.
10 min prep time
30 min cook time
8servings
1 stuffed mushroom
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Step-By-Step Instructions:
-
Preheat the oven to 400 degrees F and line a baking sheet with foil. Place mushrooms stem side down and spray with cooking spray.
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Place mushrooms in the oven and bake for 10 minutes.
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Meanwhile, heat a large skillet over medium heat. Spray with cooking spray. Add garlic, and onion. Cook, stirring occasionally, until onion softens, 3–4 minutes.
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Stir in spinach, artichokes, salt, cream cheese, and broth or water until the spinach is creamy and smooth.
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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.
Nutrition facts
8 Servings
-
Serving Size
1 stuffed mushroom
- Amount per serving Calories 90
- % Daily value*
-
Total Fat
4g
5%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 10mg 3%
- Sodium 190mg 8%
-
Total Carbohydrate
9g
3%
- Dietary Fiber 3g 11%
- Total Sugars 3g
- Added Sugars 0g 0%
- Protein 6g
- Potassium 520mg 11%
Ingredients
portobello mushroom caps (4-5 inches wide, stem and gills removed)
8 large
nonstick cooking spray (divided use)
2 sprays, 0.5g
garlic (minced)
2 clove
yellow onion (small diced)
1/2 med
frozen spinach (thawed, drained, and squeezed)
10 oz
jarred artichoke hearts in brine (drained)
4 oz or 1/2 cup
Kosher Salt
1/4 tsp
light cream cheese
4 oz
water
1/4 cup
part-skim mozzarella (shredded)
1/4 cup
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Spinach artichokes stuffed portobellos