Overstuffed Portobello Mushrooms

YIELDS: 6

COOK TIME: 30 Min

Meaty and flavorful portobello mushrooms hold up perfectly for filling with hearty stuffings like this version cheesy artichoke spinach filling. As an appetizer or even a light lunch, our Overstuffed Portobello Mushrooms are delicious!

What You'll Need

6 (3-inch) portobello mushrooms, stems removed and cleaned with damp paper towels
1/2 cup quartered artichokes, drained (from a can)
1/4 cup chopped onion
1/2 cup frozen chopped spinach, thawed and drained
1 cup shredded part-skim mozzarella cheese
1/4 cup Italian bread crumbs
2 teaspoons chopped fresh garlic
1/4 teaspoon salt
1/2 teaspoon black pepper

What to Do

Preheat oven to 375 degrees F. Coat a rimmed baking sheet with cooking spray. Place mushrooms on baking sheet and set aside.
In a large bowl, combine remaining ingredients; mix until well combined. Evenly divide mixture on top of each mushroom cap and mound with a spoon.
Bake 30 to 35 minutes, or until heated through. Serve immediately.

Note

Serve this with a side of whole grain pasta or click here for more ideas on how to make this a complete meal!
You'll never believe that our recipe for Bottomless Chocolate Chip Cheesecake is diabetic-friendly!
If you'd like more information on our Hello Taste, Goodbye Guilt! cookbook, including purchasing details, click here.

Nutritional InformationShow More

Servings Per Recipe: 6

Amount Per Serving % Daily Value *
Calories 108
Calories from Fat 40
Total Fat 4.5g 7 %
Saturated Fat 2.2g 11 %
Trans Fat 0.0g 0 %
Protein 8.4g 17 %

Amount Per Serving % Daily Value *
Cholesterol 10mg 3 %
Sodium 310mg 13 %
Total Carbohydrates 9.9g 3 %
Dietary Fiber 2.5g 10 %
Sugars 2.8g 0 %

Your Recently Viewed Recipes

Rate

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

chopakmjc 9157137

Jul 06, 2015

Do the gills from the mushroom need to be removed?

Test Kitchen Team

Jul 07, 2015

No, you only need to remove the stems. Enjoy! :)

Nanogoodsell5 5557 501

Jul 03, 2015

can you use fresh spinach?

Test Kitchen Team

Jul 06, 2015

Yes, you can certainly use fresh spinach, but you'll need to saute it first, so that it is wilted when you combine it with the other ingredients. Enjoy!

bbradley1612 70792 66

Dec 06, 2013

Looks very yummy