Spinach Artichoke Stuffed Portobello

• Produce

  • 1 can Artichoke hearts
  • 2 cloves Garlic
  • 1 package Spinach, frozen

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 4 oz Cream cheese
  • 3 oz Mozzarella cheese
  • 1/2 cup Parmesan cheese, grated
  • 2 tbsp Sour cream

• Other

  • 4 Medium portobello mushrooms (stems and gills removed

Found on lowcarbyum.com

Description

Directions

• 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.

Nutrition