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 teaspoon chopped fresh garlic
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
What to Do
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Preheat oven to 375 degrees F. Coat a rimmed baking sheet with cooking spray. Place mushrooms on baking sheet and set aside.
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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
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Serve this with a side of whole grain pasta or click here for more ideas on how to make this a complete meal!
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You'll never believe that our recipe for Bottomless Chocolate Chip Cheesecake is diabetic-friendly!
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If you'd like more information on our Hello Taste, Goodbye Guilt! cookbook, including purchasing details, click here.