4medium portobello mushroomsstems and gills removed
1packagefrozen chopped spinachcooked and drained, 10 ounces
1canartichoke heartsdrained and chopped, 14 ounce can
4ouncescream cheeseroom temperature
2tablespoonssour cream
½cupParmesan cheesegrated
2clovesgarlicchopped
salt and pepper to taste
3ouncesmozzarella cheeseshredded
Instructions
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.
Sprinkle 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.
Video
Notes
Each serving size is half of a stuffed mushroom.To keep the mushrooms from going watery when they cook, roast them on the stove before you stuff them. This will dry them out a bit more. You should also use a paper towel to get as much water out of the spinach and artichokes as possible.These will only last 2-3 days in the refrigerator. Store them in an airtight container in the refrigerator. Eat them as soon as possible since they actually taste the best right out of the oven.