Spinach Artichoke Stuffed Portobello Mushrooms
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
If you like spinach artichoke dip and mushrooms, you will love these stuffed mushrooms. Serve them as an appetizer or side dish.
- 2 tablespoons olive oil
- 4 medium portobello mushrooms stems and gills removed
- 1 package frozen chopped spinach cooked and drained, 10 ounces
- 1 can artichoke hearts drained and chopped, 14 ounce can
- 4 ounces cream cheese room temperature
- 2 tablespoons sour cream
- 1/2 cup Parmesan cheese grated
- 2 cloves garlic chopped
- salt and pepper to taste
- 3 ounces mozzarella cheese shredded
Brush mushrooms with olive oil, place on baking pan in center of oven and broil high, 5 minutes each side, or until tender.
Squeeze cooked spinach in clean dish towel if desired to remove excess water.
Mix together the spinach, artichoke, cream cheese, sour cream, Parmesan cheese, garlic, salt, and pepper until well combined.
Stuff each mushroom cap with the spinach mix, distributing the filling evenly between the mushrooms.
Sprinklet tops with mozzarella cheese.
Bake at 375°F for 10-15 minutes. Turn broiler on high for a few minutes at end of baking to brown cheese, if needed.
Makes 8 servings, serving size is half of a stuffed mushroom.
Net carbs per serving: 4.9g
Serving: 169g | Calories: 255kcal | Carbohydrates: 8.4g | Protein: 16.6g | Fat: 18.5g | Saturated Fat: 8g | Trans Fat: 0g | Cholesterol: 65mg | Sodium: 572mg | Fiber: 3.5g | Sugar: 1.2g
- Net Carbs 4.9g
- % Carbs: 7.8%
- % Protein: 26.3%
- % Fat: 65.9%
Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.