Description
A delicious and healthy dish featuring portobello mushrooms stuffed with a creamy spinach and artichoke filling.
Ingredients
Scale
- 4 large portobello mushrooms
- 1 cup fresh spinach, chopped
- 1 cup artichoke hearts, chopped
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup mozzarella cheese, shredded
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the portobello mushrooms and remove the stems.
- In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- Add chopped spinach and artichoke hearts, cooking until spinach is wilted.
- In a bowl, mix the sautéed vegetables with cream cheese, Parmesan, and mozzarella. Season with salt and pepper.
- Stuff the portobello mushrooms with the spinach and artichoke mixture.
- Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes until the mushrooms are tender and the cheese is bubbly.
- Serve warm and enjoy!
Notes
- For a vegan version, substitute cream cheese and cheeses with plant-based alternatives.
- These stuffed mushrooms can be made ahead of time and baked just before serving.
- Feel free to add other vegetables or spices to the filling for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
Keywords: Spinach and Artichoke Stuffed Portobello Mushrooms, vegetarian appetizer, healthy stuffed mushrooms